Name: Sourdough Cheese and Herb Bread
Prep time: 10 min
Cook time: 40 min
Total time: 12 h 50 min
Yield: 1
Ingredients: 100 grams of active (fed) sourdough starter; 550 grams of unbleached all purpose flour; 360 grams of water; 11 grams of sea salt or pink Himalayan salt; 2 cups of cubed cheese; 2-3 stems of fresh sage, rosemary AND/OR oregano

This simple sourdough cheese and herb bread recipe is absolutely delightful! Not to mention that this recipe is an easy to follow guide, great especially for those who are beginners in sourdough bread baking.

A simple sourdough cheese and herb bread in a pot on a table.

I carefully put together this simple sourdough cheese and herb bread recipe, making sure that it is straight forward and easy to follow. Here you will find detailed instructions (with pictures!) to ensure that you smoothly go from start to finish, and get your hands on that deliciously warm sourdough cheese and herb bread as soon as possible!

Chilly, rainy, gray spring evenings call for the perfect comforting, warm loaf of sourdough cheese and herb bread! This delightful bread is sure to be enjoyed by everyone in the household!

If you are looking for something a little more plain, be sure to check out my easy sourdough artisan bread recipe.

If you enjoyed this recipe, be sure to also check out my sourdough bagels!

Tools you may need:

This post may contain Amazon affiliate links.

A bowl for mixing the dough in
Kitchen scale
Bread basket OR a bowl and tea towel
Dutch oven
Parchment paper
Stirring stick (for sourdough starter)
Cutting board
Knife (to slice cheese)

Some Helpful Tips

This simple sourdough cheese and herb bread recipe requires active and bubbly sourdough starter, so be sure to feed your starter several hours ahead of time.
The amount of time needed for your starter to rise will depend on the temperature in your kitchen.
The warmer your kitchen is, the faster your starter will grow and become active and bubbly.
Because this is a sourdough recipe, it will require several hours of fermentation and proofing time, and you will need to prepare the dough the day/night before, so be sure to take note of that and plan accordingly.

Timeline

I usually feed my starter around 1 pm.
Then, I mix my dough at around 5 pm when the starter is active and bubbly. The time for your starter to rise will depend on the temperature of your house.
Next, I do 4 total stretch and folds over the course of the first 2 hours, then let it rest for an additional 3 hours on the counter in room temperature, a total of 5 hours. You can also long ferment, and leave your dough on the counter overnight. I often do this.
Last, shape the dough and set in the refrigerator to proof.
After a minimum of 2 hours in the fridge, bread is ready to be baked, in a preheated Dutch oven.

Ingredients

100 grams of active (fed) sourdough starter

550 grams of unbleached all purpose flour (I prefer King Arthur flour)

360 grams of water (I recommend filtered water, we use a Berkey filter at home)

11 grams of sea salt or pink Himalayan salt

2 cups of cubed cheese

2-3 stems of fresh sage, rosemary AND/OR oregano

Instructions

Step 1 : Feed sourdough starter. Use equal parts water and flour.

A wood table holding a cup, a scale, flour, jar, stirring stick and spoon.

Step 2 : Once your starter is bubbly and active, you are ready to make your dough. In a large bowl add in water and active sourdough starter. Mix for a few seconds, and then add in flour and salt.

A bowl of flour, sourdough starter, cup, kitchen scale and salt.

Step 3 : Mix everything well by hand, and knead for about 2 more minutes.

Hands mixing sourdough bread in a metal bowl.

Step 4 : Cover your bowl of dough with a large plate, and set aside for 30 minutes in a warm spot.

Step 5: After 30 minutes have passed, do your first stretch and fold and cover again with a plate. In 30 minutes, repeat another stretch and fold. Do a total of 4 stretch and folds every 30 minutes- 2 hours total. After completing the stretch and folds, cover your bowl with a plate and set aside. You can let it sit on the counter for an additional 3-12 hours.

A girl stretching dough in a metal bowl.

NOTE : After at least an additional 3 hours, proceed to step 6 if you prefer a less sour taste and less fermentation time. If you would like to long ferment your dough for the additional health benefits and a slightly more sour taste, leave the dough on the counter overnight. Proceed to step 6 the following morning (up to 12 hours of fermentation on the countertop).

Shaping the dough

Step 6 : Sprinkle your work table with flour, and place dough on the table.

Step 7 : Stretch your dough out into a rectangle shape, being careful not to tear the dough.

Step 8: Apply cubed cheese all over the dough, evenly covering the whole surface.

A girl working on a raw sourdough bread, placing cheese cubes onto bread.

Step 9 : Take the two top corners on the dough and fold them half way down, like you are folding a paper. Add more cheese to this fold. Next, grab the two corners on the right side and fold half way towards the center. Add cheese to this fold as well.

A wood table with flour on it, a bowl of cheese, and a sourdough bread.

A wood table covered in flour, with a bowl of cubed cheese, and a raw bread.

A wood table with a bowl of diced cheese, and hands making sourdough bread.

Then take the bottom two corners and fold all the way to the top. Add remainder of the cheese.

A wood table holding a raw loaf of bread, and a girl folding the dough.

Last, grab the two corners on your left, and fold then all the way over to the other side.

You should end up with a slightly square shaped ball of dough.

A wood table with flour on it, a cloth with herbs, and hands folding sourdough.

A girl's hands holding a raw ball of sourdough cheese and herb dough.

Step 10 : Flip your dough over so all the folds are on the bottom, and build up tension. To do this, make gestures as if you are pushing the ball of dough away from yourself, and then pulling it back towards yourself.

Hands pushing a raw ball of sourdough bread.

Do this several times until you can feel that the dough has tightened, being careful not to let your dough tear.

Step 11 : Garnish the top of your bread with the sage, rosemary and/or oregano stems.

A sourdough bread topped with herbs, on parchment paper.

Step 12: Place a clean tea towel into a bowl, and set your prepared sourdough face side down into the bowl, or into your bread basket if you have one. Cover bowl with a large plate or plastic wrap. Place into the refrigerator. I recommend letting it refrigerate for a minimum of 2 hours, and a maximum of 3 days.

A wood table holding a cloth and raw dough.

When You are Ready to Bake

Pre-heat your oven to 450 degrees Fahrenheit, with the Dutch oven inside.

Next, place your dough onto some parchment paper.

Then, score your bread. The design is your preference.

Hands scoring a sourdough loaf topped with herbs.

A scored cheese and herb sourdough bread, on parchment paper.

After that, place your bread with the parchment paper into the Dutch oven.

A simple sourdough cheese and herb bread in a pot on a wooden table.

Bake at 450 degrees for 30 minutes with the lid on.

Remove the lid and bake for an additional 10 minutes.

Allow the bread to cool down for at least 30 minutes before cutting.

Sourdough Cheese and Herb Bread

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 12 hours

Total Time 12 hours 50 minutes

Ingredients

100 grams of active (fed) sourdough starter
550 grams of unbleached all purpose flour
360 grams of water
11 grams of sea salt or pink Himalayan salt
2 cups of cubed cheese
2-3 stems of fresh sage, rosemary AND/OR oregano

Notes

Step 1 : Feed sourdough starter. Use equal parts water and flour.

Step 2 : Once your starter is bubbly and active, you are ready to make your dough. In a large bowl add in flour, salt, active sourdough starter, and water.