DURUM HERB CHEESE SOURDOUGH BREAD

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Durum Herb Cheese Sourdough Bread image

Durum wheat, garlic, herbs and provolone cheese make this sourdough bread a delicious accompaniment to a Mediterranean dinner, or the perfect bread to have with tomatoes and cured meats like sopressata, prosciutto, or salami.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Number Of Ingredients 13

Sauté
2 Tbsp olive oil
4 cloves of garlic minced
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp ground black pepper
Dough
230 g whole durum flour (1.5 cups)
230 g bread flour (1.5 cups)
200 g chopped slices of provolone (7 oz)
1 1/2 tsp salt
360 g water (1.5 cups)
80 g active starter (1/3 cup)

Steps:

  • Sauté the herbs, garlic, and pepper in olive oil and set aside to cool. If you want impressive garlic power, use all four cloves (or more) and just warm the minced garlic in the oil. If you want muted garlic flavor, you can reduce the quantity of garlic and/or heat to the point of softness.
  • Measure and prepare in a bowl the dry ingredients of the dough, including the cheese.
  • Add the water, starter and sautéed ingredients to the dry ingredients and mix.
  • Cover the dough and set it aside at room temp for one hour.
  • After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
  • Put the dough back in the bowl, cover and set a timer for twenty minutes.
  • Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
  • Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
  • Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
  • Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. I sprinkled flour directly into an oval coiled rattan basket.
  • Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape.
  • Lay your dough in the basket, seam side down and cover.
  • Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
  • Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
  • Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor or allow the existing seams to open up.
  • Bake until the internal temp is around 205 F.
  • 30 minutes at 500 degrees, lid on.
  • 10 minutes at 450 degrees, lid off.
  • Variations
  • Eliminate the stretching and folding. The loaf may be a bit flatter, but the crumb will still be open and the taste delicious.
  • Reserve the herb-garlic sauté until after the bulk fermentation, and then spread it onto the dough when you fold it in thirds. This works best if you strain or squeeze out the oil from the sauté. The crumb will have a swirly pattern of herbs.
  • Use mozzarella cheese cut in chunks instead of provolone. The crumb will be open from the melting chunks and the cheese flavor is milder. Consider adding an additional 1/2 tsp of salt.
  • Use provolone in slices that you add after the bulk fermentation and while folding in thirds. This creates a strange crumb with long open layers.
  • (Pictures of these variations are below the photographic instructions.)

Deepthika Roshani
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I found the instructions a bit confusing. I'm not sure I did everything correctly.


md aman khan
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This bread is a bit dense for my taste. I prefer a lighter, airier loaf.


Praise Idahosa
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I've been baking bread for years, and this is one of the best recipes I've ever tried. The bread is crusty and flavorful, with a perfect crumb. I highly recommend it!


Juliet Chukuwra
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I was a bit hesitant to try this recipe because I'm not a big fan of sourdough bread. But I'm so glad I did! This bread is delicious. It's tangy, but not too sour, and the herbs add a wonderful savory flavor.


Julianna Julius
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This bread is so flavorful and aromatic. I love the combination of durum flour and herbs. It's perfect for sandwiches, toast, or just eating plain.


daniel taban
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This bread is a bit more time-consuming than some other recipes, but it's worth the effort. The slow fermentation process gives it a complex flavor and a beautiful texture.


Sizuka Nobita
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I love the versatility of this recipe. I've used it to make loaves, rolls, and even pizza crust. It's always a hit, no matter what shape or size it takes.


Saif Jani
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This bread is a true delight. It's crusty on the outside, soft and fluffy on the inside, and packed with cheesy, herby goodness. I've already made it twice and it's quickly become a family favorite.


Kamal Lama
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Absolutely scrumptious! The aroma of this bread baking in my kitchen was divine. My housemates couldn't resist sneaking a slice before it even cooled down.


Keshounda Pipkins
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This bread is so easy to make, even for a beginner like me. I followed the recipe step-by-step and it turned out perfectly. I can't wait to try it with different herbs and cheeses.


Daniel Bagshaw
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I've tried many sourdough bread recipes, but this one is definitely my favorite. The addition of durum flour and herbs gives it a unique and delicious flavor. My family and friends raved about it! :)


Luc Jean Geral
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This durum herb cheese sourdough bread is a game-changer! The combination of flavors and textures is simply heavenly. The crust is crispy and golden, the crumb is soft and chewy, and the cheese and herbs add a wonderful savory touch. I highly recomme