Ingredients
Equipment
Method
Making the Bread
- Weigh out your starter and water in a glass or ceramic bowl. Mix them together.
- Add your flour and salt and mix with a spatula until the dough is shaggy.
- Cover the bowl with cling film or a damp tea towel and let it sit for around 1 hour.
- Stretch the dough by grabbing it from the outside and folding it over itself until a smooth ball is formed (about 20-25 folds).
- Cover with cling film again and let it rest for 30 minutes.
- Add the cheese and Italian herbs during the stretch and fold phase, around the second or third set.
- Perform 4 sets of stretch and folds with 15 to 30 minutes between each set.
- Once finished, cover the dough and let it rest and ferment at room temperature.
- Shape the dough into your desired form, ensuring surface tension.
- Dust the banneton with rice flour and place the shaped dough seam side up.
- Cover loosely and place the banneton in the fridge for 5 to 36 hours (the longer, the better).
- Preheat the oven to 230C/450F, placing the Dutch Oven inside to heat for 1 hour.
- Remove the dough from the fridge before baking and place it onto baking paper.
- Score the bread with a lame, razor blade, or knife.
- Remove the hot Dutch Oven from the oven, place the sourdough inside using the baking paper, cover with the lid, and bake.
- Bake for 30 minutes with the lid on at 230C/450F, then for another 10-15 minutes with the lid off at 210C/410F.
- Remove the bread from the Dutch Oven as soon as possible and place it on a wire rack to cool.
Nutrition
Notes
Customize with different cheeses or add ingredients like garlic for a unique twist. Store in airtight container for up to 3 days or freeze for longer storage.