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Rosemary Cheddar Sourdough Boule

Rosemary Cheddar Sourdough Boule

Rosemary Cheddar Sourdough Boule is a fun and tasty bread that is perfect for summer! This bread is amazing for sandwiches or even simply toasted with butter. Using fresh rosemary and cheddar cheese- this bread is delectable any way that you eat!
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 day
Total Time 1 day 1 hour 5 minutes

Equipment

  • Large Mixing Boule
  • Kitchen Scale
  • Large Spoon
  • Dutch Oven
  • Parchment Paper optional
  • Plastic Wrap or a wet tea towel

Ingredients
  

  • 100 g Sourdough Starter active
  • 350 g Water purified, preferred
  • 400 g All-Purpose Flour
  • 100 g Whole Wheat Flour
  • 10 g Salt
  • 5 g Fresh Rosemary, Minced (2-3 sprigs)
  • 75 g Fresh Shredded Cheddar Cheese

Instructions
 

  • Begin by mixing the sourdough starter and water together in a large mixing bowl.
  • Add the AP Flour and the Whole Wheat Flour. Stir until a loose, shaggy dough forms.
  • Sprinkle the top of the dough with the salt and the minced rosemary. Do not stir.
  • Cover the dough with either plastic wrap or a damp tea towel. Allow it to sit for 30-60 minutes (this gives the flour time to properly absorb the water.)
  • Begin a series of stretch and folds.
    3-5 stretch and folds, each 20-30 minutes apart. See tutorial here.
  • Once the stretch & folds are complete, allow the dough to sit until doubled in size. (Approximately 4-8 hours depending on strength of starter and room temp).
  • Lightly flour a banneton.
    Roll out the dough onto a clean surface. Laminate the dough with the cheddar cheese. Then, place in the banneton.
    Cover the banneton with either a damp tea towel or completely cover the bowl with plastic wrap. Place the dough in the fridge for the cold ferment (4-12 hours depending on your preferred time).
  • Put the dutch oven inside of the oven and preheat to 500℉ for 30-60 minutes.
    Gently move the cold dough onto a piece of parchment paper. Lightly flour the dough and score.
    Place the dough + the parchment paper inside of the dutch oven. Cover the dutch oven and bake it for 22 minutes at 450℉. Remove the lid and bake for an additional 22 minutes or until the top of the bread is browned.
    Remove the bread from the oven. Allow it to cool for at least 4 hours before slicing it. Then, enjoy!

Notes

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