ITALIAN HERBS & CHEESE ARTISAN SOURDOUGH BREAD 🧀

Levain:

• 50g mature sourdough starter
• 100g bread flour
• 100g water

Mix all the ingredients and let ferment for 4–6 hours, or until bubbly.

Dough Ingredients:

• All of the prepared levain
• 400g bread flour
• 275g water
• 10g salt
• 2 tbsp Italian herb blend (oregano, basil, thyme, rosemary)
• 1 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese

Method:

1. Mix Levain: Combine the levain with water and flour, then let it rest for 30 minutes.
2. Add Salt & Herbs: Add the salt and Italian herb blend, kneading until the dough is smooth.
3. Bulk Fermentation: Let the dough ferment for 4–5 hours, folding it every hour to strengthen the gluten.
4. Incorporate Cheese: During the final fold, gently add the Parmesan and Asiago cheeses.
5. Shape: Shape the dough and place it into a banneton or proofing basket.
6. Cold Proofing: Cover and refrigerate for 8–12 hours.
7. Bake: Preheat your oven to 450°F (230°C). Bake using a Dutch oven for best results:
   • Covered: Bake for 25 minutes.
   • Uncovered: Continue baking for another 20–25 minutes until the crust turns golden brown.

Enjoy the perfect blend of Italian herbs and cheesy goodness in every bite of this artisan sourdough!