Cheddar Sourdough Loaf Recipe

It’s rare to see a loaf with inclusions like cheddar cheese, rosemary garlic, or lemon blueberry around here since I focus so much on my artistic loaves—but did you know I have recipes for all of these in my Recipe Pack? Be sure to check it out if you haven’t yet!

This recipe is a slightly more complex take on a classic cheddar sourdough loaf, but only because it includes freshly milled hard red wheat. And when I say freshly milled, I mean it’s milled straight into the bowl! If you don’t have a mill (mine is linked here) or access to fresh flour, you can absolutely use bread flour instead—just reduce the water by 10g.

Let’s get into it!

Ingredients:

• 100g active starter (if you need starter, you can purchase mine HERE!)

• 375g warm water

• 65g Freshly Milled Hard Red Spring Wheat (I used wheat berries from Heartland Craft Grains)

• 435g Bread Flour (I prefer Bob's Red Mill Artisan Bread Flour)

• 10g salt (I prefer Trader Joe's Fine Sea Salt)

• 200g Sharp Shredded Cheddar Cheese (freshly shredded off a block would be best. Pre-shredded cheese is coated in flour and doesn't allow it to blend in as well)

Step 1: Preparing the Dough

Add your active starter to a large bowl. Add your warm water. Mix starter with the water till it is “milky." I like to use a Danish Hook. Add the freshly milled flour and bread flour. Mix the ingredients together with the Danish Hook, then mix for 2-3 minutes with your hand. Cover the bowl and let it sit for 30 minutes. Sprinkle the salt on top and add a tiny splash of water on top. Mix the dough for about another 2 minutes with your hand, until water and salt are fully incorporated. Cover again and let rest for 30 minutes. 

Step 2: Stretch and Folds & Cheese time!

Over the next 1.5-2.5 hours, perform 3-5 sets of “stretch and folds”, and sprinkle a handful of cheese onto the dough with each fold. You can see an example video of how I do this here. I typically work it in over the first 2 sets. Cover and let the dough rest after each set. If your dough feels weak, do 5 sets.

Step 3: Rest & continued fermentation

Cover the dough and let it rest at room temperature. The resting time will vary depending on your starter, climate, and dough temperature—the best way to learn is through practice! In my San Diego kitchen, with this recipe, the bulk fermentation typically takes 6–7 hours in the summer and 8–9 hours in the winter. However, timing can differ based on your environment, so it's important to watch your dough rather than the clock. Note: the bulk fermentation timing begins when you start the recipe and lasts all the way up until you shape the dough.

You'll know the dough is ready to shape with experience, but some good signs include:

✔ Growth—the dough has visibly expanded

✔ Air bubbles—large bubbles can be seen on the surface

✔ Wobbliness—a slight jiggle when you move the bowl

✔ Matte and non-sticky top—the dough should appear less shiny on top and not stick to your finger as much.

You can reference my shaping guide HERE!

Step 4: Shaping

Dump the dough out onto a lightly floured, clean counter (you can use a flour duster to make this easy) . Gently spread it into a square shape. Fold the left side over to the center, then fold the right side over the left. Next, roll it up from the top down, just like a burrito. (The dough may be a bit sticky—feel free to add a little flour if needed! A bench scraper is also a great tool for shaping.) Once rolled, push the dough away from you, then pull it back towards you to build tension. Repeat this 3–4 times until the dough becomes round and bouncy. Lightly dust the top with flour, then use a bench scraper to carefully pick up the dough, flip it over, and place it into a floured banneton (THESE are my favorite bannetons and ensure your dough will not become too dry or too moist). Cover with a plastic wrap, cloth cover, or even a shower cap!

Step 5: Cold Proofing

Place the dough in the fridge anywhere between 12-24 hours-you can go up to 72 but your loaf might be a little deflated and tangy! 

Step 6: Scoring & Baking

When you're ready to bake, preheat your oven to 500℉ with your Dutch oven inside for 30 minutes. Carefully flip the dough out of the banneton onto a sheet of parchment paper or a silicone baking mat/sling. Score your bread. Using a cake stand and bread lame can make this process more efficient and precise! Using the parchment paper or baking mat, carefully lift the dough and place it into the hot Dutch oven.

Lower the temperature to 430℉ and bake:

✔ 20 minutes with the lid on

✔ 20 minutes with the lid off (Baking times may vary depending on your oven, so keep an eye on your bread and adjust as needed.)

For storage:

✔ If you’re eating the bread that day, store it cut side down on the counter.

✔ Leftovers can go in a paper bag or under a glass dome.

✔ I sometimes freeze slices—you can pop them straight into the toaster oven from the freezer, and they’ll taste just as fresh!

I hope you give this recipe a try and if you do, be sure to tag me on Insta/TikTok @the.sourdough.mama