Sourdough Cheese Bread: Three Tasty Variations

Cheese and sourdough are one of those combinations that just makes sense. The tang of the fermented dough plays off the richness of the cheese, and as it bakes, the cheese melts into pockets of gooey goodness throughout the crumb. I have been making cheese bread in some form for years, and I keep coming back to three variations that cover different moods and occasions.

All three start with the same base dough, a straightforward 70% hydration sourdough. The cheese gets folded in during bulk fermentation, which means you do not need a separate recipe for each. Same dough, different cheese, very different results.

The Base Dough

• 400g bread flour
• 280g water (room temperature)
• 80g active sourdough starter
• 8g fine sea salt

Mix the flour, water, and starter until no dry flour remains. Rest for 30 minutes (autolyse), then add the salt and squeeze it through the dough until fully incorporated. Perform 3 to 4 sets of stretch and folds during the first 2 hours of bulk fermentation. Add the cheese during the second set of folds.

Variation 1: Sharp Cheddar Pull-Apart

This one is for the crowd-pleasers. The sharp cheddar gives you bold flavor, and the pull-apart format makes it perfect for sharing at a dinner party or family gathering.

Add-ins: 150g sharp cheddar (cubed), 30g Parmesan (finely grated), 3g black pepper, 3g garlic powder.

Fold the cheddar cubes and seasonings into the dough during the second set of stretch and folds. After bulk fermentation, divide the dough into 8 roughly equal pieces. Roll each piece into a ball, dip the top in melted butter, and arrange them in a buttered 9-inch round cake pan, one in the center, seven around the outside. Sprinkle the grated Parmesan over the top. Cover and proof until puffy (about 1.5 to 2 hours at room temperature, or overnight in the fridge).

Bake at 400°F (200°C) for 30 to 35 minutes until deeply golden on top. Let cool in the pan for 10 minutes, then turn out onto a wire rack. The rolls will pull apart easily, revealing stretchy cheese threads between them.

Variation 2: Parmesan-Crusted Boule

This is the elegant one. A classic sourdough boule with chunks of Parmesan inside and a crunchy Parmesan crust on top. It looks impressive, tastes incredible, and pairs beautifully with soup or a glass of wine.

Add-ins: 120g Parmigiano-Reggiano (cubed into small pieces), 5g dried rosemary (optional), 3g black pepper.

Fold the Parmesan cubes, rosemary, and pepper into the dough during the second set of stretch and folds. Shape as a boule after bulk fermentation. Before placing the shaped boule into your banneton, take about 40g of finely grated Parmesan and spread it on a plate. Roll the top of the boule in the grated Parmesan, pressing gently so it sticks. Place it Parmesan-side-up in the banneton.

When you turn the boule out onto your baking surface, the Parmesan will be on top. Score through it, the cheese will melt and form an incredible crispy, golden crust during baking. Bake in a preheated Dutch oven at 450°F (230°C): 25 minutes covered, 20 minutes uncovered.

Variation 3: Jalapeño Pepper Jack

This is the one with personality. Spicy, gooey, and absolutely fantastic toasted with butter or used for grilled cheese sandwiches. If you like heat, this will become a regular in your rotation.

Add-ins: 130g pepper jack cheese (cubed), 2 to 3 fresh jalapeños (seeded and diced), 3g smoked paprika.

Fold the pepper jack, jalapeños, and paprika into the dough during the second set of stretch and folds. Shape as a batard or boule. Cold retard overnight for the best flavor development. The overnight ferment lets the jalapeño flavor permeate through the entire dough.

Bake in a Dutch oven at 450°F (230°C): 25 minutes covered, 15 to 20 minutes uncovered until the crust is deep golden brown. The pepper jack will ooze from the score lines, creating charred cheese patches on the crust that are intensely flavorful.

General Tips for All Three

Cheese temperature: Use cheese straight from the fridge. Cold cheese holds its shape better during folding and creates more distinct pockets in the final bread. Room temperature cheese can smear into the dough and disappear.

Do not over-fold. When incorporating the cheese, do 4 to 6 folds, enough to distribute it throughout the dough but not so many that you completely degas everything. Some cheese will poke out of the surface, and that is perfectly fine.

For more flavored bread ideas, try incorporating cheese into Sourdough Focaccia for an incredible flat cheese bread.