Cheddar Dill Sourdough Bread
YUM! This was an amazing loaf of sourdough… Enjoy!
Ingredients:
315g bread flour
35g whole wheat
10g flax seeds
280g water (warm around 80 degrees F)
70g starter (ripe, fed within 4 hours)
7g salt
Mix Ins:
1 8oz block of sharp cheddar cheese (cut in small cubes)
4 springs of fresh dill
Method:
Start by mixing the flour, seeds, and warm water. Mix until a shaggy dough forms. Let it rest 30 minutes.
Add the ripe starter. Squeeze into the dough until it is incorporated. Let it rest 30 minutes.
Finally, add the salt. Wet your hands and squeeze into the dough. Mix until everything is combined.
Remove dough from the bowl and transfer to a square pyrex. Place dough in a warm area. I like to use the cozy bread mat and set the actual temperature to 80 degrees F (sometimes you have to set it higher to get the actual temp that high). Cover and let it rest for 30-45 minutes.
After the allotted time, preform 1x coil fold on each side. Cover and let it rest for another 30-45 minutes.
Preform another coil fold. Cover and rest another 30-45 minutes. *You should see bubbles in the dough and notice it has a more glossy and stretchy appearance.
Next, add the mix ins. Toss them on the dough and do 2x coil folds. Allow to rest another 30-45 minutes.
After the resting time, transfer the dough to a work surface. Add small amounts of flour to prevent the dough from sticking. Form into a large ball and cover it. Let it “bench rest” for 30 minutes.
Next, shape the dough into desired shape (whatever type of basket or banneton you have). Transfer to the fridge and let it rise in the fridge for 2-3 hours. You will notice it light and airy in appearance.
Preheat your oven with your dutch oven to 500 degrees F for 45 minutes.
Remove the dough from the fridge and score. Place immediately into the dutch oven and bake with the lid on for 25 minutes. Remove the lid and let it bake for an additional 30 minutes or until dark brown.
Remove from the oven and allow to cool before slicing. Enjoy!
Happy Baking,
Gracey Cakes
