Affiliate Disclosure As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. For more details, refer to my Disclaimer page.
Sometimes it is a nice change to use up some old ingredients. Making room in your cupboard by using up leftovers is frugal. Using them to make sourdough is next level.
This is a recipe for a cheese sourdough bread using up some mature blue cheese, basil and based on a regular sourdough loaf.
This recipe is based upon a regular sourdough bread and made into what it is by adding some extra ingredients. For the basic bread recipe and more information about a sourdough starter culture, be sure to take a look at the sourdough starter recipes post.
Contents
Ingredients for cheesy sourdough
This recipe calls for some cheese to be added. I was using up some old mature blue cheese which I had. None of the family were enjoying it so rather than bin it, I added it to the bread.
If you are looking for bread dough styles and detailed instructions how to make it, try my bread dough calculator. This offers all weights and measures to get a great dough.
- Cheese - 50g
- Basil - 1 sprig. This is about 6 to 8 leaves. I find taking them off the stem before chopping makes for a smoother texture but its not massively important. Chop them into smaller pieces before sprinkling into the mix.
Instructions to bring the dough together
Once you have your basic sourdough bread down, adding additional pieces to make different breads becomes second nature. Take a look at my charcoal sourdough bread or even the cranberry Christmas bread. Both are just a basic recipe with different extra ingredients added.
- Mix the flour, water and starter together. You can do this by hand or using a stand mixer. Keep mixing until you have a shaggy dough mix.
- After 30 minutes, add in the cheese, basil and salt and give it all another good mix. Cover the mixing bowl with a cloth or shower cap.
- If you are using a stand mixer, leave the mix along for a few hours until there are bubbles beginning to appear on or just under the surface of the dough.
If mixing by hand, perform a set of stretch and folds 3 times 45 minutes apart. Keep watching for the same bubbles starting to appear and the dough becoming jiggly.
- Once the dough has completed the initial bulk rise, shape the dough to ensure a tight skin around the top. Place into a pre floured banneton basket and cover. Place in the fridge for 12 to 24 hours to fully prove.
- When ready, bake in the oven on a baking stone at 200℃ for 30 to 35 minutes.
- Once cooled full, slice and serve.
I forgot to get pictures while making this bread, so some of the above are from different sourdough recipes (but still valid and signal the same process).
Substitutions of ingredients
This recipe not only works well as a sourdough, but can be placed in a yeast based bread recipe too. All the fun is in the experimentation so once you have your basic bread recipe nailed down, you can start trying different twists.
Equipment
I really like to bake my bread on a baking stone in the oven and the one I bought online years ago was a great investment. They take a while to heat up but do retain heat well and are perfect for getting a tasty crust on bread or a crispy bottom when making a pizza. Be sure to measure your oven before buying a stone, to make sure it will fit on the shelf.
Storing sourdough bread
Bread is best eaten same day or the day after. It can dry out if left any longer. Consider slicing and freezing the loaf once it has cooled down.
I slice my loaves and store them in freezer bags, just grabbing a slice of bread as and when I need one.
If the bread gets older and stale after a few days (if there is any left) then run it under the tap and put back in the oven for 10 minutes. You'll get a fresh(ish) crispy dough.
FAQ
Absolutely. Blue cheese brings a punchy, savoury kick, but you can swap it out for cheddar, feta or even a smoked cheese if that’s what’s available in the fridge. Just keep the amount roughly the same so the dough doesn’t get too wet. Softer cheeses melt into the crumb, while harder cheeses stay in little pockets but both are tasty in their own way.
Cheese won’t stop your dough from rising, but it can make the dough feel a bit heavier. As long as your starter is active and bubbly, it’ll cope just fine. The bulk fermentation might take slightly longer than a plain loaf, so keep an eye on the dough rather than the clock.
Not usually. A cheesy sourdough bakes much like a regular loaf. Stick with your usual temperature and time, but check the crust towards the end. If it’s browning a bit quicker than expected (cheese can do that), loosely pop a bit of foil over the top for the last 10 minutes to stop it catching.
Pairing this bread
I recommend pairing these recipes to get the best out of this bread:
The Recipe
Cheese & Basil Sourdough
Equipment
Ingredients
- 500 g bread flour
- 300 ml water
- ½ tablespoon salt
- 100 g sourdough starter culture
- 50 g cheese mature cheddar or blue cheese
- 1 sprig fresh basil chopped
Instructions
- Mix the flour, water and starter together. You can do this by hand or using a stand mixer. Keep mixing until you have a shaggy dough mix.
- After 30 minutes, add in the cheese, basil and salt and give it all another good mix. Cover the mixing bowl with a cloth or shower cap.
Bulk rise
- If you are using a stand mixer, leave the mix along for a few hours until there are bubbles beginning to appear on or just under the surface of the dough.If mixing by hand, perform a set of stretch and folds 3 times 45 minutes apart. Keep watching for the same bubbles starting to appear and the dough becoming jiggly.
Shape and prove
- Once the dough has completed the initial bulk rise, shape the dough to ensure a tight skin around the top. Place into a pre floured banneton basket and cover. Place in the fridge for 12 to 24 hours to fully prove.
Bake
- When ready, bake in the oven on a baking stone at 200℃ for 30 to 35 minutes.
Nutrition
More posts like this
2 responses to “Cheesy Sourdough Bread”
-
Love this bread - great recipe -
This bread was nice with some mozzarella cheese added in. I tried with a stronger cheese but that was too over powering.
Leave a Reply