James
About the recipe
This bread has soft sourdough layers, melted cheese pockets, buttery folds, and a rich savory flavor. It is similar to a combination of a stuffed bread, laminated bread, and pull-apart loaf.
Makes: 1 large loaf
Preparation time: about 8–12 hours (mostly fermentation time)
Eggs: none
Ingredients
For the sourdough dough
- 150 g active sourdough starter (100% hydration, bubbly and recently fed)
- 450 g bread flour
- 50 g whole wheat flour
- 300 g lukewarm water
- 30 g milk (optional, for softer crumb)
- 25 g olive oil or melted butter
- 12 g salt
- 15 g honey or sugar (optional, balances the cheese flavor)
For the cheesy layers
- 250–300 g grated cheese
Good combinations:
- 150 g mozzarella + 100 g cheddar
or - 200 g mozzarella + 100 g parmesan
or - 200 g cheddar + 100 g gouda
Optional additions:
- 2 tablespoons chopped green onions
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- chili flakes according to taste
For brushing
- 2 tablespoons melted butter
- 1 teaspoon olive oil
- pinch of dried herbs
Equipment
- Large mixing bowl
- Dough scraper
- Kitchen scale (recommended)
- Loaf pan or Dutch oven
- Baking paper
- Clean kitchen towel
Step 1: Prepare the sourdough starter
Make sure your starter is active.
A ready starter should:
- rise significantly after feeding
- have bubbles throughout
- smell pleasantly sour and yeasty
- float when a small amount is placed in water (optional test)
If your starter is weak, feed it several hours before making the dough.
Step 2: Mix the dough
In a large bowl:
- Add the water.
- Add the sourdough starter.
- Stir until the starter dissolves into the water.
- Add bread flour and whole wheat flour.
- Mix until no dry flour remains.
The dough will look rough and sticky.
Cover the bowl.
Let it rest for:
30–60 minutes
This resting period helps the flour absorb water and improves the texture.
Step 3: Add salt and fat
After resting:
Add:
- salt
- olive oil or melted butter
- honey or sugar
Mix by squeezing and folding the dough with wet hands.
Continue until everything is evenly incorporated.
The dough will become smoother.
Step 4: First fermentation (bulk fermentation)
Cover the bowl.
Leave it at room temperature until the dough rises about 50–75%.
This usually takes:
- 4–6 hours in a warm kitchen
- longer in a cool kitchen
During the first 2 hours:
Perform stretch-and-folds.
Stretch and fold method:
Every 30 minutes:
- Wet your hand.
- Pull one side of the dough upward.
- Fold it over the center.
- Turn the bowl.
- Repeat four times.
Do this 3–4 times.
The dough will become stronger and smoother.
Step 5: Prepare the cheese filling
While the dough ferments:
Mix your cheese with:
- oregano
- garlic powder
- pepper
- chili flakes
Keep it chilled until needed.
Cold cheese is easier to handle.
Step 6: Divide and prepare layers
When fermentation is complete:
- Lightly flour your work surface.
- Turn out the dough.
- Press gently to remove large air bubbles.
Do not completely flatten the dough.
Stretch it into a rectangle.
Step 7: Create the cheesy layers
Spread a thin layer of butter over the dough.
Add cheese evenly.
Fold the dough:
First fold:
Fold the top third down.
Fold the bottom third upward.
You now have a smaller rectangle.
Add more cheese.
Second fold:
Fold from the sides toward the center.
Add another layer of cheese.
Continue until you have several visible layers.
The goal is:
- dough layer
- cheese layer
- dough layer
- cheese layer
like a savory pastry.
Step 8: Shape the loaf
Shape into:
- a round loaf
or - a sandwich-style loaf
For a loaf pan:
- Roll the dough gently.
- Place it seam-side down.
- Put it into a greased loaf pan.
Cover.
Step 9: Final proof
Let the shaped loaf rise.
It should become:
- puffy
- soft
- slightly larger
Usually:
2–4 hours
or place it in the refrigerator overnight for more sour flavor.
Step 10: Baking
Dutch oven method
Preheat oven:
230°C (450°F)
Heat the Dutch oven inside.
Score the dough.
Place inside.
Bake:
- 20 minutes covered
- 20–30 minutes uncovered
until golden brown.
Loaf pan method
Bake at:
190°C (375°F)
for:
45–55 minutes
until deeply golden.
If the top browns too quickly, cover loosely with foil.
Step 11: Finish the bread
When removed from the oven:
Brush with melted butter.
Optional toppings:
- sesame seeds
- herbs
- extra parmesan
- garlic butter
Let cool for at least:
45 minutes
before slicing.
Cutting too early can make the cheese layers gummy.
Serving ideas
This bread is excellent with:
- tomato soup
- pasta
- scrambled vegetables
- salads
- grilled chicken
- breakfast spreads
It can also be toasted the next day.
Storage
Room temperature:
- 2 days in an airtight container
Refrigerator:
- up to 5 days
Freezer:
- slice and freeze for up to 3 months
Reheat slices in:
- toaster
- oven
- air fryer
for a fresh cheesy texture.
Extra cheesy version
For a richer loaf:
Add between layers:
- mozzarella
- cheddar
- cream cheese dots
- roasted garlic
- caramelized onions
This creates a very soft, pull-apart sourdough cheese bread.
