Dill Cheese Sourdough
Posted On 7 April 2020
This is a fairly high hydration bread. Plan ahead as it takes about a day.
Ingredients
- 50-60 grams of active, fed, bubbly starter
- 400g warm water
- 500g bread flour
- 10g salt
- 15g chopped fresh dill
- 100-150g cheese cut into 1/4″ cubes (I used half Pepper Jack and half Sharp Cheddar; original recipe called for white cheddar)
Instructions
- Mix starter and water.
- Add flour and salt and mix to combine.
- Cover and let sit 30-60 minutes.
- Stir in the dill and cheddar until combined. (I put on a nitrile glove and go at it.)
- Cover and let sit 30 minutes. Using a spatula (or a gloved hand) fold over, turn, and fold over, turn, and fold over.
- Let rest 30 minutes and do the fold and spin a couple more times.
- Let rest at room temperature for 8-10 hours or until doubled.
- Turn out onto a floured surface. Using a bench knife and/or gloves fold and form to tighten up the structure.
- Put into a well-floured banneton, cover tightly with greased plastic wrap, and put into the refrigerator overnight.
- Preheat oven to 475°F (250°C) with your dutch oven in it. (If not using a dutch oven, put your baking stone in it.)
- Remove plastic wrap, put parchment over the banneton, invert to remove dough.
- Make a couple of slashes in the dough with a sharp knife.
- Cut the parchment as necessary to fit your dutch oven. (If using a baking stone, put a sheet pan under it with a couple handfuls of ice cubes on it.)
- Put the dough into the dutch oven and put the lid on.
- Put into the oven.
- Reduce the heat of the oven to 450°F (230°C) or Convection 425°F (220°C Fan).
- Bake for 20 minutes.
- Remove the lid from the dutch oven and return to baking for another 25 minutes, turning if so desired. (If using a baking stone check and maybe turn the bread around.)
- Remove bread from dutch oven, turn oven off, and return bread to oven rack with door propped open. (If using a baking stone, this is optional if the internal temperature of the bread is already above 190°F (90°C) and the crust is the color you want.)
- Let cool at least an hour before cutting.
