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:
- Mix Levain: Combine the levain with water and flour, then let it rest for 30 minutes.
- Add Salt & Herbs: Add the salt and Italian herb blend, kneading until the dough is smooth.
- Bulk Fermentation: Let the dough ferment for 4–5 hours, folding it every hour to strengthen the gluten.
- Incorporate Cheese: During the final fold, gently add the Parmesan and Asiago cheeses.
- Shape: Shape the dough and place it into a banneton or proofing basket.
- Cold Proofing: Cover and refrigerate for 8–12 hours.
- 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!
