Cheese & Basil Sourdough
A strong cheesy sourdough bread with basil flavour.
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Servings: 1 loaf
Calories: 2100kcal
Cost: £3
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
Serving: 800g | Calories: 2100kcal | Carbohydrates: 383g | Protein: 74g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 3842mg | Potassium: 545mg | Fiber: 13g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 0.4mg | Calcium: 443mg | Iron: 5mg
