Sourdough With Cheese And Chive Recipes

PARTY CHEESE BREAD

Steps:

• Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

JALAPEñO-CHEDDAR SOURDOUGH BREAD

Steps:

• In a large bowl add starter and water and mix well. Then add all purpose, whole wheat flour and bread flour combine everything and set aside for 30 minutes
• Then add salt and mix again and set aside for another 6-8 hours. I didn't do it, if you want you can strengthen the dough with folding at every 30 minutes for next 2 hours and then 1-hour interval for 2 hours and finally set aside for 2-3 hours.
• When you are ready to shape mix in cheese, jalapenos and chives then shape and transfer to banneton or mold.
• Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
• Cool the loaf and cut it into slice and enjoy.

SOURDOUGH WITH CHEESE AND CHIVE

Steps:

• Weigh water in a bowl on some scales and add a spoonful of the starter and make sure it floats, this is called the float test. if it floats then its nice and active and ready to make this loaf with. If not feed your starter and wait four hours and try again.
• Add the flours with the water and starter and mix together into a messy shaggy dough, cover and leave for 15 to 30 minutes (if can be left up to an hour if you are busy)
• Add the salt, and chosen add ins and knead in for 5 minutes until combined. You can fold it in by hand or quickly mix in a stand mixer for a dough hook for 2 minutes minutes. I find kneading evenly distributes the salt and add ins, and makes the dough easier to handle.
• Cover the dough and leave to relax for 20 minutes, then add the two tbsp of extra water and fold in by hand by lifting corners of the dough and folding it in on its self until combined.
• Once the dough has been mixed, cover and leave for 4 hours or until risen. During this time stretch and fold the dough a 4 times over that time period. Do this gently by picking up one corner of the dough and lifting it to stretch it and fold it into the centre of the bowl, then turn the bowl and fold again, do four folds and cover the bowl again, As the dough had some kneading at the beginning if you forget to do one of the stretches don't panic. The stretching helps build gluten and will help with the structure of the loaf.
• After four hours the dough should have risen and be nice and puffy. This can take longer in the colder months and could take 5-6 hours.
• Once dough has risen, tip out on to a floured surface, and form into a ball, i do this by pulling the edges of the dough into the centre, then i pinch braid the seam together, turn it over and pull the ball of dough over the work surface towards, causing tension making the dough form a tight ball. I do this for a minute until a nice tight ball is formed. Add flour to the top of the dough and leave for 10 minutes to rest while you prep the basket.
• Flour the basket well, i do this by adding a mix of white flour and rice flour, but white flour is fine. For the pressed flower effect, place flowers and herbs in the basket, for whole flowers place them face side down so when the loaf is tipped out they will be facing the right way.
• Then place the dough in the basket seam side up on top of the flowers, cover with plastic wrap and leave to rise in the fridge over night for 12 hours, or leave to rise at room temp until risen again, approx four hours. (I find scoring a lot more successful with a chilled loaf) if you want to rise it at room temp. once risen, pop it in the fridge for one hour before baking.
• Place a lidded cast iron pot, casserole dish, or dutch oven in the oven and preheat to 230c 445f gas 9
• Once the oven has reached the temperature, tip the dough out onto a piece of baking paper, (i find scrunching a piece of baking paper up and running it under the tap and then squeezing the water softens it and makes it easier to shape). you can cut the paper to size instead if you wish. slash the dough with a blade at a 45 degree angle then carefully remove the lid (it will be very hot) and place the bread in and put the lid back on and bake for 25 minutes, remove lid and bake uncovered for a further 8 minutes.Leave for 2 minutes them carefully lift out of the pan and cool on a rack. Leave for 1 hour before slicing.