01/05/2026
Sourdough Bread Recipe 👇🏻🍞 Cheese and Black Pepper 🧀
300g bread flour (or all-purpose flour)
50 g whole grain flour (rye or wheat)
105 g sourdough starter
215 g water (water 1)
7 g salt
35 g water (water 2)
Add-ins:
🧀 30-40 grated parmesan/ cheddar/mimolette cheese
0,5 tsp ground black pepper (optional)
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Dough temperature: ~ 25°C (77°F)
Bulk fermentation (warm): 5–6 hours
Cold fermentation: 14 hours
PROCESS:
🫙 Feed your starter and let it reach its peak — it should be strong and bubbly when added to the dough.
❗️You can feed the starter in the morning, 5–6 hours before baking, at a 1:1:1 ratio (starter : water : flour).
Or you can feed it in the evening at a 1:5:5 ratio (starter : water : flour).
1️⃣ Autolyse
Mix water 1 + all flours just until combined.
Cover and rest for 1 hour.
2️⃣ Mixing (Stand Mixer):
Add the starter and salt.
Mix on low speed for 4–6 minutes (I used speed 2).
Increase to medium speed (speed 4) and mix for 2 minutes.
Add water 2 and mix for a final 2 minutes, keeping the same speed.
Transfer the dough to a bowl and let it rest for 1 hour.
3️⃣ First coil fold, add the add-ins during this fold.
Rest 1 hour.
4️⃣ Second coil fold.
Rest 1 hour.
5️⃣ Third coil fold.
Final rest 2 -3 hours, until the dough is airy and well fermented.
6️⃣ Shape the dough into a boule or batard, creating surface tension
(pre-shaping is optional).
Place seam-side up into a floured proofing basket.
Refrigerate for cold fermentation.
Next Day:
Remove the dough from the fridge, place it seam-side down on parchment paper, and score.
Baking (Dutch Oven):
• Preheat the oven with the Dutch oven inside to 250°C (480°F)
• Carefully transfer the dough into the hot Dutch oven.
• Cover with the lid and bake for 20 minutes.
• Remove the lid, lower the temperature to 200°C (400°F), and bake for another 15–20 minutes, until deeply golden and fully baked.
Open bake (baking steel/stone):
Bake in preheated oven at 250°C (480°F) with steam for 20 min,
then release steam and bake at 200°C (400°F) for 15–20 min until golden brown .
Let the bread cool completely before slicing 🤍🥖
