Cheese and Chive Sourdough Loaf
Rustic cheese and chive sourdough loaf with a crispy crust, soft center, and plenty of melty cheddar in every slice.
Equipment
- Kitchen scale or measuring cups
- Banneton basket or bowl lined with a towel
- Bench scraper or sharp knife
- Plastic wrap or clean kitchen towel
Ingredients
- ½ cup sourdough starter
- 1 ⅓ cups water
- 4 ¾ cups all-purpose flour
- 1 tablespoon fine salt
- 1 ¼ cups medium cheddar cheese grated
- ¾ cup fresh chives finely chopped
- extra grated cheese for topping, optional
Instructions
Prepare the Starter
- Feed your sourdough starter 4-12 hours before starting the recipe, until active and bubbly.½ cup sourdough starter
Make the Dough
- In a large mixing bowl, combine the sourdough starter, water, and salt. Stir together with a spatula.1 ⅓ cups water, 1 tablespoon fine salt
- Add the flour and mix until a rough, shaggy dough forms. Finish mixing with your hands until all the flour is incorporated. The dough should feel slightly sticky.4 ¾ cups all-purpose flour
- Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30–40 minutes.
Stretch and Fold
- Grab one edge of the dough, stretch it upward, then fold it back toward the center. Rotate the bowl and repeat several times to complete one round.
- Repeat this process 2 more times, spacing each round 30 minutes to 1 hour apart.
Bulk Fermentation
- Cover the dough and leave it in a warm place to rise until doubled in size and bubbly on the surface. This can take anywhere from 4–12 hours depending on room temperature.
Shape the Dough
- Turn the dough onto a lightly floured surface and gently shape it into a rectangle.
- Sprinkle the grated cheddar cheese and chopped chives evenly over the dough.1 ¼ cups medium cheddar cheese, ¾ cup fresh chives
- Fold one side of the dough into the center, then fold the other side over the top. Roll the dough tightly from one end, like a cinnamon roll.
- Tuck the ends underneath and shape into a round loaf.
Final Rise
- Place the dough seam-side up into a floured banneton basket or towel-lined bowl. Cover and let rise for 1-2 hours, or refrigerate overnight.
Bake the Bread
- Set the oven to 480°F (250°C)
- Place the dough onto a sheet of parchment paper and lightly flour the top. Score the dough with a sharp knife or bread lame.
- Transfer the dough and parchment paper into a cold Dutch oven. Cover with the lid and place it in the preheated oven.
- Bake for 40 minutes.
- Reduce the oven temperature to 400°F (200°C). Remove the lid, sprinkle extra cheese on top if using, and bake uncovered for another 15 minutes until golden brown.extra grated cheese
Cool and Serve
- Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.
Notes
Tips and Tricks
- Active starter matters: Your starter should be bubbly and active before mixing the dough for the best rise.
- Be patient with fermentation: Rising times can vary depending on the warmth of your kitchen.
- Sticky dough is normal: Avoid adding too much extra flour or the loaf may become dense.
- Cold Dutch oven method: Place the shaped dough in a cold Dutch oven, cover it with the lid, then transfer the pot to the fully preheated oven.
- Cool before slicing: Letting the loaf cool fully helps the texture set properly inside.
- Extra cheesy top: Adding cheese during the final bake creates a crisp, golden crust.
Nutrition
Calories: 249kcalCarbohydrates: 40gProtein: 9gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 677mgPotassium: 71mgFiber: 1gSugar: 0.2gVitamin A: 252IUVitamin C: 1mgCalcium: 112mgIron: 2mg
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