Cracked Black Pepper & Sharp Cheddar Sourdough
Cracked Black Pepper & Sharp Cheddar Sourdough recipe that produces a chewy loaf with a crisp crust, pockets of melted cheese, and a subtle peppery bite.
Ingredients
500 g bread flour
375 g water (75% hydration)
100 g active sourdough starter (fed and bubbly)
10 g fine sea salt
170–200 g sharp white cheddar, cut into ¼-inch cubes
1½ tablespoons coarsely cracked black pepper
Optional: 1 teaspoon garlic powder or 1 tablespoon chopped fresh rosemary
Instructions
1. Mix the Dough
Combine:
Water
Starter
Flour
Mix until no dry flour remains. Cover and let rest for 30–45 minutes (autolyse).
2. Add Salt
Sprinkle in the salt and work it into the dough by pinching and folding until fully incorporated.
3. Stretch & Folds
Over the next 2 hours, complete 4 sets of stretch and folds every 30 minutes.
During the second fold, gently laminate the dough and evenly distribute:
Cheddar cubes
Cracked black pepper
Optional garlic powder or rosemary
Fold the dough back together.
4. Bulk Fermentation
Allow the dough to continue fermenting until it has increased about 40–50% in volume.
Total bulk fermentation is typically 4–6 hours, depending on dough temperature.
5. Shape
Turn onto a lightly floured counter.
Pre-shape, rest 20 minutes, then shape into a tight boule or batard.
Place seam-side up in a floured banneton.
6. Cold Proof
Cover and refrigerate 12–18 hours.
Bake
Preheat a Dutch oven to 475°F (246°C) for at least 45 minutes.
Invert dough onto parchment.
Score the loaf.
Bake:
20 minutes covered
Reduce to 450°F
Bake 20–25 minutes uncovered until deeply golden.
Internal temperature should reach about 208–210°F.
Cool at least 2 hours before slicing.
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