10/21/2026
Sourdough Bread Recipe Cheese and Black Pepper 300g bread flour (or all-purpose flour) 50 g whole grain flour (rye or wheat) 105 g sourdough starter 215 g water (water 1) 7 g salt 35 g water (water 2) Add-ins- 30-40 grated parmesan- cheddar-mimolette cheese 0,5 tsp ground black pepper (optional) Share this video with your friends so it doesn’t get lost Dough temperature- ~ 25°C (77°F) Bulk fermentation (warm)- 5–6 hours Cold fermentation- 14 hours PROCESS- 🫙 Feed your starter and let it reach its peak — it should be strong and bubbly when added to the dough. ️You can feed the starter in the morning, 5–6 hours before baking, at a 1-1-1 ratio (starter - water - flour). Or you can feed it in the evening at a 1-5-5 ratio (starter - water - flour). Autolyse Mix water 1 + all flours just until combined. Cover and rest for 1 hour. Mixing (Stand Mixer)- Add the starter and salt. Mix on low speed for 4–6 minutes (I used speed 2). Increase to medium speed (speed 4) and mix for 2 minutes. Add water 2 and mix for a final 2 minutes, keeping the same speed. Transfer the dough to a bowl and let it rest for 1 hour. First coil fold, add the add-ins during this fold. Rest 1 hour. Second coil fold. Rest 1 hour. Third coil fold. Final rest 2 -3 hours, until the dough is airy and well fermented. Shape the dough into a boule or batard, creating surface tension (pre-shaping is optional). Place seam-side up into a floured proofing basket. Refrigerate for cold fermentation. Next Day- Remove the dough from the fridge, place it seam-side down on parchment paper, and score. Baking (Dutch Oven)- • Preheat the oven with the Dutch oven inside to 250°C (480°F) • Carefully transfer the dough into the hot Dutch oven. • Cover with the lid and bake for 20 minutes. • Remove the lid, lower the temperature to 200°C (400°F), and bake for another 15–20 minutes, until deeply golden and fully baked. Open bake (baking steel-stone)- Bake in preheated oven at 250°C (480°F) with steam for 20 min, then release steam and bake at 200°C (400°F) for 15–20 min until golden brown . Let the bread cool completely before slicing
