Garlic, Herb, and Cheese Whole Wheat Sourdough Bread
This recipe is a play on my 50% Whole Wheat Sourdough recipe. It is very close to the same measurements and process, only this time, I tweaked just a couple of things to see how it would effect the overall bake.
In this recipe, I skipped using all purpose flour altogether, and just used whole wheat flour and bread flour. I was hoping this would add a little extra protein to help develope the gluten and give the loaf a little more “spring” once it hit the heat in the oven. And oh boy, did it! This loaf was much more developed in terms of height and structure, and it rose higher in the oven than the origial loaf did.
I also allowed it to bulk ferment on the counter overnigt instead of in the refrigerator. This had a way bigger impact on the flavor than I was expecting. When I say this loaf came out sour, I mean it came out perfectly sour like a great loaf of sourdough bread should be. The flavor in this loaf is so much more pronounced, and I believe that is solely because the bulk ferment was helped out at room temp. This is the route I’ll be going from now on!
So, all in all, this loaf was an improvement on an already good thing. And I am by no means telling you to steer away from the original! That loaf came out fabulous itself. Both recipes have their strong points, and it was fun getting to pin-point the strengths and weaknesses of both.
Oh.. And it also has cheese in it, so it naturally holds a slightly higher place in my heart.
I hope you get in the kitchen and tweak a recipe a little bit today! Mostly just because it’s a fun thing to do.
With love,
Your Baker, Hannah
Convinced it’s time for some homemade garlic sourdough? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed for Homemade Garlic, Herb, and Cheese Sourdough Bread:
Whole Wheat Flour
Bread Flour
Water
Active Levain (Sourdough Starter)
Salt
Shredded Mozzarella Cheese
Minced Garlic
Fresh Thyme
Dried Basil
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Whole Wheat Flour: You can substitute with all-purpose flour, though the texture and flavor may vary slightly. All-purpose will lighten the crumb.
Bread Flour: If you're out of bread flour, you can use all-purpose flour. However, the bread may be slightly less chewy due to lower protein content.
Mozzarella Cheese: Feel free to swap it with cheddar, parmesan, or a combination of Italian cheeses for a more robust flavor.
Fresh Thyme: Dried thyme or other fresh herbs like rosemary or oregano can be used instead, depending on the flavor profile you're going for.
Dried Basil: Fresh basil can work here, though use double the amount for similar intensity.
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Step-by-Step Summary for Baking Homemade Garlic Sourdough Bread:
This garlic, herb, and cheese sourdough is made with a mix of whole wheat and bread flours, combined with water and active levain to form a robust, flavorful dough. The process begins by mixing the flours and water, allowing them to rest before incorporating the levain, salt, and more water. Once these ingredients come together, the dough undergoes five rounds of stretch-and-folds, resting in between each round.
After the final stretch, the dough is left to bulk ferment overnight, allowing for complex flavors to develop. The next day, garlic is toasted to bring out its natural sweetness, and then mixed with shredded mozzarella, thyme, and basil. The dough is shaped by folding layers of the cheese and herb mixture into it, then rolled into a loaf.
It’s placed in a preheated Dutch oven with ice cubes for added steam to promote a crispy crust. After a total bake time of 50 minutes, the sourdough loaf is golden brown and filled with layers of cheese and garlic.
FAQs About Baking Homemade Sourdough:
Q: How long does sourdough take to make?
A: While the active working time is only a few hours, sourdough requires time for autolyze, stretch and folds, and an overnight fermentation, so plan for a full 24-hour process from start to finish.
Q: Can I skip the stretch-and-fold process?
A: Stretch and folds help develop gluten, which is essential for the structure of your bread. Skipping this step may result in a less airy loaf.
Q: What is bulk fermentation?
A: Bulk fermentation is the period where the dough rises after the stretch and folds. This allows the sourdough to develop flavors and strength.
Tips for Achieving the Perfectly Crispy Crust:
Preheat the Dutch Oven: Make sure to preheat your Dutch oven for at least 1 hour. This ensures the oven is evenly heated, which helps create steam and a crispy crust.
Use Ice Cubes: Adding a couple of ice cubes to the Dutch oven creates steam, which keeps the crust from hardening too soon and allows it to crisp up perfectly in the final stages of baking.
Let the Loaf Cool Completely: Resist the urge to slice your loaf while it's still warm. Letting it cool allows the crust to set and retain its crunch.
How to Prevent an Under-Proofed Loaf of Sourdough:
Watch for Signs of Proofing: The dough should be soft, airy, and full of bubbles. If it's still dense and heavy, it needs more time.
Use the Finger Dent Test: Gently press the dough with your finger. If it springs back slowly and leaves a small indentation, it’s ready. If it springs back too quickly, it needs more time.
Don’t Rush the Bulk Fermentation: Sourdough is a slow process, so be patient. Allow it to ferment at room temperature overnight to give it plenty of time to develop structure.
How to Store Your Baked Loaf of Sourdough:
Short-Term Storage: Store your sourdough loaf at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days. This helps maintain the crust's crispiness without softening it.
Long-Term Storage: For longer storage, wrap the loaf tightly in plastic wrap or foil and store in the freezer for up to 2 months. Let it thaw at room temperature, and then reheat in a 350°F oven for 10-15 minutes to refresh the crust before serving.
Recipe for Garlic, Herb, and Cheese Sourdough Bread:
Garlic, Cheese, and Herb Whole Wheat Sourdough Bread
Ingredients
Instructions
- To make your dough, in a large mixing bowl, mix together all of the flours (both bread flour and whole wheat), and 317 grams of the water (set the remaining 50 grams aside to use later in the recipe). Mix well until a ball of shaggy dough forms (The dough will seem slightly dry. That is okay) Cover lightly and allow the dough mixture to sit and rest for 1 hour.
- After the dough has been resting for 1 hour, remove the covering and add in the remaining 50 grams of water, the active levain, and the salt. Work these ingredients into the dough until it all comes together nicely. (This may take a minute or so to do. Just work it until it forms a uniform dough once again).
- After your dough comes together, cover it with a damp towel and allow it to rest for another hour. After the hour is up, uncover it and begin your first round of stretch and folds.
- After you have stretched and folded the dough, cover it once more and allow it to rest for another hour. Repeat the stretch and fold process 4 more times with one hour of rest time in between each set. (There should be 5 rounds of stretch and folds altogether).
- Once you have completed the stretch and folds, keep the dough covered and allow it to sit out on the counter overnight to bulk ferment at room temperature.
- The next morning, pre-heat your oven to 425 degrees F with your empty Dutch oven inside of it. Allow the Dutch oven to pre-heat for 1 hour.
- While your oven is pre-heating, lightly toast your garlic over medium heat on the stove until it has gotten slightly golden brown and fragrant. Once toasted, mix together your cheese, herbs, and garlic in a small bowl and set aside.
- When your Dutch oven has been pre-heating for 30 minutes, turn out your dough onto a lightly floured surface, and stretch it into a loose rectangle shape.
- Cover the surface of the dough with half of your cheese and garlic mixture. Fold 1/3 of the dough (starting on the left side) into the middle of the rectangle, and cover the newly exposed dough with more cheese and garlic. Repeat the process with the right side of the dough, folding it over the top of the first third of dough and covering it with the cheese and garlic. Your dough should now be a long, skinny rectangle with layers of cheese and garlic throughout.
- After you have folded your dough, starting at the bottom, roll the dough up into itself, creating the beginning of your loaf shape.
- Next, using your hands, begin pushing the dough back and forth across the counter, and tucking the excess dough into the bottom of the loaf. This will help shape your dough and create some surface tension on the top of the loaf.
- Once your dough is in a tight, round ball, place it face-side down in a well-floured kitchen towel lining a small bowl or colander. Allow the dough to rest for 30 more minutes as your Dutch oven finishes pre-heating.
- Once 30 minutes have passed, turn out your loaf onto a square piece of parchment paper so that it is face-side up again. Score your loaf with a very sharp knife or razor blade, and place it into your pre-heated Dutch oven. Place 2 ice cubes in the bottom of the Dutch oven to help create steam, and place the lid back on top.
- Place the Dutch oven back into the oven and allow the loaf to bake with the lid on for 20 minutes.
- After 20 minutes have passed, remove the lid from the Dutch oven and allow the loaf to continue baking for 30 minutes in the oven uncovered, or until the loaf is golden brown and the internal temperature measures 205-207 degrees F.
- Remove the loaf from the oven and allow to cool completely before slicing. Serve and enjoy!
Watch the Tutorial Video Here:
