Sourdough's Best Friend: Cheeses That Complement The Loaf

Sourdough bread is a versatile medium that can be used to make anything from cookies to cake. One of the most popular combinations with sourdough is cheese. The creamy saltiness of cheese pairs well with the tanginess of sourdough. While a variety of cheeses work with sourdough, some of the most popular options are cheddar, gouda, and parmesan.

Sourdough with chunks of sharp cheddar

To make this mouth-watering treat, you'll need a few simple ingredients: a healthy and active sourdough starter, warm water (preferably filtered), bread flour, whole wheat and/or whole grain flour, salt, and of course, sharp cheddar cheese. The process begins with building a levain by mixing your starter, warm water, and flour. This mixture will need to rise until bubbly, typically taking 8-12 hours at room temperature or 3-6 hours in a turned-off oven with the light on.

Once your levain is active and bubbly, you can start mixing your bread dough. Combine the levain with warm water, salt, and flour. You can use a stand mixer or a simple rubber spatula for this step. Mix until the dough is smooth and elastic, passing the windowpane test—where you stretch a small piece of dough into a thin square without breaking it.

Now for the star ingredient—sharp cheddar! Chop your cheddar into small rectangles or cubes, roughly 1/4 inch in size. You can use a block of cheese and shred or cut it yourself, as pre-shredded cheese often contains additives. The sharpness of the cheddar will stand up to the strong flavour of the sourdough, creating a delightful contrast.

After your dough has rested, it's time to perform stretch and folds, adding a bit of cheddar with each fold. This step is crucial for building strength into your dough and creating a tender loaf. Repeat the stretch and folds every 30 minutes for a total of 4-5 sets, until the dough is smooth, elastic, and difficult to stretch. The translucency test will help you determine if the dough is ready—pinch a piece of dough and stretch it until light can pass through without breaking it.

The next step is bulk fermentation, where the dough will rise until its volume increases by about 50%. This step can be done in a warm spot or in your turned-off oven with the light on. Be mindful of the temperature, as you don't want the dough to rise too fast. If it's rising too quickly, simply pop it in the fridge to slow down the process.

Once the dough has risen by 50%, it's time to pre-shape and shape your loaf. You can create a round boule or a long loaf, depending on your preference and the baking vessel you have available. Line your vessel with a tea towel or sprinkle it with rice flour or bread flour to prevent sticking. Spin the dough as you shape it, creating tension on the top and pulling it tight. If any cheese breaks through the surface, simply remove it and seal it into the bottom of the dough.

The final step is proofing your shaped loaf. Place it in the fridge for at least 8 hours or up to 36 hours. This step deepens the flavour and helps the loaf maintain its shape. Alternatively, you can proof at room temperature for 30-60 minutes, but this may result in a flatter loaf.

When you're ready to bake, preheat your oven and baking vessel to 450°F/235°C. Score your dough with a sharp knife or bread lame, making simple slashes or getting creative with your design. Place the dough in the preheated baking vessel and bake for 30 minutes. Then, remove the lid and lower the temperature to 400°F/205°C, baking for an additional 15-20 minutes until your desired shade of golden brown is achieved.

Allow your sourdough with chunks of sharp cheddar to cool for at least an hour before slicing into it. This waiting period is crucial to ensure the perfect texture. Enjoy your delicious creation as a side for dinner, an appetizer, or a spruced-up sandwich. Bon appétit!

Rosemary and gouda sourdough

Ingredients

• 17.5 g whole wheat flour
• 17.5 g mature starter
• 45 g whole wheat flour
• 340 g water (at 90 °F)
• 4-6 oz gouda, large cubes
• 1-2 tbsp fresh rosemary, chopped

Method

• Incorporate the cheese and herbs during the first two or three stretch and folds in the recipe.
• If you see any pieces of cheese sticking out during the final shaping, remove them.
• Mince everything finely so that it incorporates easily.

Tips

• You can add oil-soaked sun-dried tomatoes with feta.
• If you want to make the bread on the same day, skip the cold fermentation and let the dough rise for a few hours in a banneton or bowl before baking.
• If you want to add chestnuts, use 10% to 15% chestnut flour.

Other Combinations

• Cheddar and Mediterranean herb gouda on rosemary potato bread.
• Feta and leeks.

Sourdough grilled cheese with sharp cheddar and gouda

Ingredients

• Sourdough bread
• Butter
• Mayonnaise
• Sharp cheddar cheese
• Gouda cheese

Optional ingredients

• Dijon mustard
• Black pepper
• Flaky salt

Method

• Heat a cast-iron skillet over low heat.
• Slice your sourdough bread into two half-inch-thick slices.
• Spread mayonnaise on one side of each slice of bread.
• Grate your sharp cheddar and gouda cheese.
• Add butter to the preheated skillet and swirl it around until it melts.
• Place one slice of bread, mayonnaise-side down, into the pan.
• Sprinkle the grated cheese on top of the bread.
• Place the other slice of bread on top of the cheese, mayonnaise-side up.
• Cover the pan with a lid and cook on low heat for 2-3 minutes.
• Remove the lid and use a spatula to flip the sandwich.
• Cover and cook for another 2 minutes, or until the cheese is melted and the bread is golden brown.
• Remove from the heat and place the sandwich on a cutting board.
• Use a serrated knife to slice the sandwich in half.
• Serve immediately and enjoy!

Tips

• For an extra crispy grilled cheese, you can toast the insides of the bread slices before adding the cheese.
• If you want to add some extra flavour, try spreading a thin layer of dijon mustard on the inside of the bread slices.
• Sprinkle the top of the sandwich with flaky salt after cooking for a crunchy texture and to bring out the flavours of the cheese and bread.

Storage

Grilled cheese sandwiches are best eaten straight after making. However, if you have any leftovers, you can wrap them in aluminium foil and store them in the refrigerator for up to a couple of days. To reheat, place the sandwich in a toaster oven to crisp up the bread and melt the cheese.

Sourdough with shredded cheddar, mozzarella or pepper jack

Sourdough is a versatile bread that pairs well with many types of cheese, including shredded cheddar, mozzarella, and pepper jack. Each of these cheeses offers a unique flavour and texture that can enhance the sourdough experience.

Shredded cheddar, particularly sharp cheddar, adds a savoury and salty note to the sourdough. The cheese can be shredded or cubed, or a combination of both, to create different melting effects. Cubed cheese will result in pockets of melted cheese throughout the loaf, while shredded cheese will disperse more evenly. For those who enjoy a spicy kick, jalapeño peppers can be added to the dough to create a delicious, gooey crust.

Mozzarella is another excellent choice for sourdough. Its mild flavour and melting texture make it a perfect match for the tangy, chewy sourdough. To elevate the sandwich, try adding fresh tomatoes, walnut pesto, and roasted red peppers. The key to a successful grilled mozzarella sandwich is to use thick, sturdy sourdough bread that can withstand the weight of the fillings without becoming a pressed pile of cheesy bread.

Pepper jack, a derivative of Monterey Jack, is a semi-hard, semi-soft cheese flavoured with sweet peppers, rosemary, habanero chillies, and garlic. It adds a spicy kick to the sourdough, balanced by a delicate and buttery taste. For a unique twist, pepper jack can be combined with apple cubes, adding a touch of sweetness to the bread. Cubed cheese creates a visually appealing look, while shredded cheese results in a dense and cheesy loaf.

Whether it's shredded cheddar, mozzarella, or pepper jack, each of these cheeses brings its own distinct character to the sourdough, creating a delightful sensory experience.

Sourdough with feta and leeks

Leeks are a popular ingredient in French cuisine and are often paired with potatoes. They have a sweet and slightly mellow, yet deep taste that can be enhanced by cooking them in butter or olive oil. Feta is a Greek cheese that can be added to almost any dish, and its salty, tangy flavour pairs well with the sweetness of leeks.

Recipe Ideas

You could try a twist on the traditional potato and leek soup by adding feta to the mix. Alternatively, you could make a pie with a crust made from sourdough, filled with roasted potatoes, sautéed leeks, eggs, milk, and feta. This combination also works well as a stuffing, with the addition of chicken stock, sage, thyme, and other herbs and spices.

A Basic Sourdough Recipe

If you're looking for a basic sourdough recipe to get you started, here's a simple one:

Ingredients:

• Sourdough starter
• Bread flour
• Water
• Salt

Method:

• Mix the sourdough starter, bread flour, and water, and let it sit for a few hours until it has doubled in size and become bubbly.
• Add salt to the mixture and knead the dough for a few minutes.
• Let the dough rise for an hour or so, then shape it into a loaf and let it rise again for a few hours.
• Bake the sourdough in a preheated oven at a high temperature (around 450-500°F) for about 30 minutes, or until the crust is golden and the bread sounds hollow when tapped.

Adding Feta and Leeks

To add feta and leeks to your sourdough, you can follow a similar process as the basic recipe, with a few adjustments:

• During the rising process, sauté the leeks in butter or olive oil until they are soft and tender.
• Add crushed or cubed feta to the dough during the shaping process, similar to how you would add other inclusions like nuts or dried fruit.

Remember, this is just a basic guide, and you can adjust the ingredients and method to suit your taste preferences and cooking style. Enjoy experimenting with this delicious combination of sourdough, feta, and leeks!

Frequently asked questions