If you love artisanal breads and want to add a special touch to your breakfast or afternoon snack, this Rustic Sourdough Cheese Bread is the perfect choice. This recipe combines the authenticity of natural ingredients with the bold flavor of Canastra-style cheese, resulting in a bread that is crispy on the outside and soft on the inside. Baking bread at home might seem like a challenge, but with this recipe, you will discover that it is possible to create something delicious and bakery-quality in your own kitchen. Beyond being a treat, this bread is a great way to incorporate traditional baking techniques, like sourdough fermentation, into your routine. Ready to learn how to make this culinary marvel? Keep reading to discover all the secrets to this Rustic Sourdough Cheese Bread and surprise your family and friends!
Ingredients for your Rustic Sourdough Cheese Bread:
- 1 ½ cups (200g) all-purpose flour
- approx. ½ cup (110g) filtered water
- 2 tsp (10g) extra-virgin olive oil
- 2 tsp (10g) sugar
- 1 tsp (6g) salt
- approx. ⅓ cup (90g) active sourdough starter
- ½ cup (60g) shredded aged cheese (use a firm, sharp cheese like Manchego or an aged artisanal Brazilian Canastra-style cheese if available; 40g for the dough, 20g reserved for topping)
Instructions:
- Autolyse: In a bowl, mix the water, olive oil, and sugar. Gradually add the flour until the dough is homogeneous. Let it rest for 30 minutes.
- Incorporate the starter: After the initial rest, add the sourdough starter to the dough and mix well. Cover and let it rest for another 30 minutes.
- Add salt and cheese: Incorporate the salt and 40g of the shredded cheese into the dough, mixing thoroughly. Cover and let it rest for another 30 minutes.
- Develop the gluten: Perform a series of folds on the dough every 30 minutes, repeating this process three times. Let the dough ferment at room temperature for 4 to 6 hours, or until it has doubled in volume.
- Shape and cold proof: Shape the dough as desired, lightly mist the top with water, and press the remaining cheese onto the surface. Cover with a cloth and let it rest for 10 minutes. Place the loaf in a proofing basket or bowl dusted with rice or all-purpose flour, cover with a plastic bag, and refrigerate for about 12 hours.
- Bake: Remove the bread from the refrigerator and transfer it to a baking sheet lined with parchment paper. Score the surface with a sharp blade or lame. Bake in a preheated oven at 450°F (230°C) for 20 minutes, then lower the temperature to 350°F (180°C) and bake for another 25 minutes. Let it cool before serving.
Tips for Success:
- Use quality cheese: The cheese is a star of this recipe, so invest in a high-quality, sharp-flavored, firm cheese for the best results.
- Active sourdough starter: Ensure your starter is active and bubbly before using it to guarantee proper fermentation. Feed your starter a few hours before starting the recipe.
- Room temperature: Fermentation time can vary depending on your kitchen’s temperature. Be flexible and watch the dough, not just the clock.
- Handling: Be gentle when shaping the dough to keep the air pockets formed during fermentation intact for a better texture.
- Cold proofing: The long rest in the refrigerator is crucial for developing deep, complex flavors in the bread.
- Oven heat: The initial high heat is what creates the crispy, golden crust we love. Do not skip preheating.
- Avoid sticking: Use parchment paper or ensure your proofing container is well-dusted to prevent the dough from sticking.
Prep time and servings:
- Total time: Approximately 18 hours (including fermentation and proofing)
- Yield: 1 large loaf (serves 4-6)
Why you’ll love it:
Canastra cheese is a traditional Brazilian delicacy from the Serra da Canastra region in Minas Gerais. Made from raw milk, it is renowned for its bold flavor profile and cultural heritage. By pairing it with natural sourdough, you are celebrating rich, authentic culinary traditions right in your own kitchen.
Ready to bake this artisanal loaf? Enjoy the process and the amazing aroma in your home!