Italian Herbs and Cheese Artisan Sourdough Bread Recipe

If you’re searching for a loaf that’s as flavorful as it is stunning, let me introduce you to my favorite bakery-worthy treat: Italian Herbs and Cheese Artisan Sourdough Bread. Picture a golden, crackly crust that gives way to a tender, chewy crumb speckled with melty Colby Jack and Parmigiano, and fragrant flecks of Italian seasoning and basil. It brings the cozy spirit of an Italian kitchen right to your own home, filling it with irresistible aromas and the promise of the most satisfying bite. Whether you’re experienced with sourdough or trying something ambitious for the first time, this loaf is bound to become a confident showstopper at your table.

Ingredients You’ll Need

Simplicity is the secret to this artisan bread’s wow factor. Each ingredient is thoughtfully chosen, lending its unique flavor, texture, or color for a bake that’s both rustic and utterly impressive.

• Sourdough starter: The heart of this bread, a lively sourdough starter brings rise, tang, and that beloved chewy interior.
• Water: Hydration is key for an open, airy crumb – use filtered water for the best result.
• Bread flour: High-protein unbleached flour forms the robust structure needed to support all the cheesy herby inclusions.
• Whole wheat flour: Just a touch deepens flavor and color, giving your bread added richness and nutrition.
• Sea salt: Not only does it enhance flavor, it balances the sour notes – opt for flaky or fine sea salt for even distribution.
• Italian seasoning blend: This dried mix adds that familiar herby perfume with minimal effort.
• Lightly dried basil: Extra basil means bursts of fresh, aromatic flavor in every bite.
• Colby jack cheese (shredded): Melty pockets of cheese streak throughout, making every slice a treat (try to shred your own for better melt).
• Parmigiano Reggiano (shredded): Bold, nutty, and salty – this cheese crowns the loaf with a savory punch and irresistible aroma.

How to Make Italian Herbs and Cheese Artisan Sourdough Bread

Step 1: Feed Your Starter

Start the night before baking. Mix 12 grams of sourdough starter with 60 grams of water and 60 grams of bread flour in a clean jar. This jump-starts the fermentation for tomorrow’s bake and gives you enough bubbly, active starter with a little surplus for the next round. Let it rest overnight — you’ll wake up to a lively, ready-to-go starter, peaking just in time for bread making.

Step 2: Make the Dough

In the morning, combine 450 grams of bread flour, 50 grams of whole wheat flour, 120 grams of your nurtured starter, and 325 grams of water. Stir and knead gently until it just comes together — don’t worry if it looks shaggy at this stage! Cover and let it relax for about an hour; the flour will absorb the water, creating a springy, well-hydrated dough.

Step 3: Incorporate Salt and Water

Sprinkle 10 grams of sea salt over the dough, along with 25 grams more water. Use your fingers to dimple, squeeze, and gently work the saltwater into the mass. The dough will look stringy and feel sticky, but soon it comes together beautifully. Give it a few minutes of slap-and-folds on a lightly misted counter until it feels smooth and elastic, then let it rest covered.

Step 4: Add the Italian Herbs and Cheeses

Now, for the magic: scatter 3 grams of Italian seasoning blend, 4 grams of lightly dried basil, 110 grams of shredded Colby jack, and 15 grams of Parmigiano Reggiano over your dough. Perform stretch-and-folds right in the bowl to nestle these treasures throughout — you’ll see swirls of cheese and flecks of herbs with each gentle pull. Cover and let it rest for another 30 minutes.

Step 5: Stretch, Fold, and Strengthen

Give your dough a series of strengthening moves over the next couple of hours. Every 30 minutes, gently stretch and fold (once), then cover and rest. Repeat twice more using coil folds if you’re familiar, encouraging an open, resilient crumb. With each pass, your dough will puff up and become more supple.

Step 6: Bulk Fermentation

Let your dough continue its bulk rise at room temperature. You’ll know it’s done when it’s visibly larger and jiggly, dotted with bubbles at the edges. Don’t stress about a specific time; temperature and ingredients play a big role. Typically, mine is ready in 7 to 8 hours at around 70 to 72 degrees Fahrenheit — but always trust your eyes and fingertips!

Step 7: Pre-Shape and Rest

Once your dough feels airy and barely wants to hold shape, turn it out onto a floured surface. Use a bench scraper to coax it into a gentle ball. This sets you up for a seamless final shaping while preserving all the lovely air you’ve nurtured.

Step 8: Final Shaping and Chill

Shape the dough bowl-style using the single caddy clasp method (or your favorite technique), and nestle it seam-side up into a well-floured banneton. Pinch shut and optionally stitch the top for extra tension. Cover and let the loaf hang out in the fridge overnight to develop flavor and make morning baking a breeze.

Step 9: Score & Bake

The next day, preheat your oven to 450°F with a Dutch oven inside. Turn the cold dough onto parchment, score as desired, and carefully transfer it to the screaming-hot Dutch oven. Cover and bake for 30 minutes to capture steam, then uncover, lower the heat to 425°F, and finish baking for another 15-20 minutes for a caramelized, deeply golden crust. The irresistible aroma of the Italian Herbs and Cheese Artisan Sourdough Bread filling your kitchen is always my favorite moment!

Step 10: Cool and Slice

As hard as it is, let your bread cool at least two hours before slicing. This ensures the inside finishes setting and all that glorious cheese stays put. Once cooled, slice into your artisan masterpiece and marvel at the mosaic of cheese and herbs woven throughout every bite!

How to Serve Italian Herbs and Cheese Artisan Sourdough Bread

Garnishes

For a finishing touch, brush the just-baked crust with a whisper of olive oil and scatter a pinch of extra Parmigiano or chopped fresh herbs over the surface. The sheen and pop of color make your Italian Herbs and Cheese Artisan Sourdough Bread absolutely irresistible, like something straight from an artisan bakery window.

Side Dishes

This bread’s bold, cheesy-herb flavors pair well with hearty mains: think classic tomato soup, a summer salad, or a bowl of rustic beef stew. It’s also divine at a brunch buffet, alongside frittatas, roasted veggies, or a spread of cured meats and olives for a Mediterranean-inspired platter.

Creative Ways to Present

Try slicing your loaf thickly and toasting for charred, melty-edged crostini. Cube it for an herby, cheesy twist on traditional croutons, or turn it into the base for grilled cheese sandwiches with an Italian sensibility. You can even slice and tuck it into picnic baskets for gourmet sandwiches on the go. Your Italian Herbs and Cheese Artisan Sourdough Bread won’t last long in any setting!

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in beeswax wrap or place in a paper bag inside a bread box. This preserves the crisp crust and prevents excess moisture from making it soft. Enjoy within three days for the freshest taste and texture.

Freezing

To store your Italian Herbs and Cheese Artisan Sourdough Bread long-term, slice and wrap individual portions in freezer-safe bags. Thaw at room temperature or refresh slices straight from the freezer in a warm oven for bread that tastes as good as the day you baked it.

Reheating

To re-crisp the crust and revive the cheeses’ savory magic, warm slices in a 350°F oven for about 8 minutes. For whole loaves, preheat with a pan of water underneath to recreate bakery-style steam, ensuring your bread tastes nearly as fabulous as it did fresh from the oven.

FAQs

Why is my sourdough dense or not rising well?

Dense bread often means your starter wasn’t bubbly enough, bulk fermentation ended too soon, or water temperature was too low. Make sure your starter is at its peak and look for dough that’s airy and jiggly before shaping.

Can I substitute other cheeses in this recipe?

Absolutely! Monterey Jack, mozzarella, or sharp cheddar all work beautifully for the melty component, while Asiago or pecorino romano can substitute for Parmigiano. Have fun experimenting with your favorite combos.

Do I really need a Dutch oven to bake this bread?

A Dutch oven helps create steam for a shattery artisan crust, but if you don’t have one, try baking on a preheated pizza stone with an inverted roasting pan or metal bowl covering your loaf for the first half of baking.

Is it possible to make the dough ahead and delay baking?

Yes! Once the shaped dough is in its banneton, you can cold-proof it in the fridge for up to 18 hours. In fact, slow fermentation deepens the flavors and makes handling and scoring easier.

How do you know when the Italian Herbs and Cheese Artisan Sourdough Bread is actually done?

The loaf is done baking when deeply golden, hollow-sounding when tapped, and ideally registers between 205-210°F inside. If unsure, err on the side of a few extra minutes — better fully cooked than gooey in the middle, especially with all that cheese.

Final Thoughts

There’s something truly magical about sharing a slice of Italian Herbs and Cheese Artisan Sourdough Bread you made by hand. With its golden crust, fragrant herbs, and cheesy pockets, this loaf is guaranteed to win over your family and friends. Give it a try—you might just find it becomes your bakery-worthy signature!

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