Cheese sourdough bread

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix the dough flour and dough water until no dry flour remains. Cover. Keep handling flour separate.

Rest covered for 30 minutes to hydrate the flour.

Add the active starter and dough salt. Knead on low for 5–8 minutes, stopping to scrape the bowl, until smooth and elastic. Avoid overheating or tearing the dough.

Leave covered for 20 minutes; keep the cheese cool.

Stretch into a thick rectangle without tearing. Distribute cheese and optional pepper between gentle folds in thirds, so the cheese is enclosed without puncturing the skin.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Allow 4–8 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Look for 60–70% growth, bubbles and a rounded, aerated dough.

Fold the edges inward and tuck gently into a round, keeping cheese underneath where possible. If the skin tears, add a 15-minute covered rest. Put seam up in a floured cloth-lined bowl and cover.

Refrigerate at 3–5°C for 8–12 hours. The dough must already show clear fermentation before chilling.

Preheat the covered stainless pot for 40 minutes at 240°C conventional / 220°C fan, within the pot manufacturer’s oven-temperature limit.

Allow about 40 minutes of heating in total and check that the oven has reached 220°C fan.

Turn the cold loaf onto oven-rated parchment and score about 1 cm deep through a clear patch. Prepare to transfer it into the hot pot after preheating.

After preheating, use oven gloves to transfer the scored loaf on oven-rated parchment into the hot stainless pot. Cover with the oven-safe lid and put the pot back in the oven.

Bake covered for 25–30 minutes at 240°C conventional / 220°C fan.

Remove the lid carefully and reduce to 220°C conventional / 200°C fan.

Bake uncovered for 20–25 minutes until deeply browned and about 96–98°C in the bread. For cheese bread, measure away from cheese pockets and reduce the final heat slightly if cheese scorches.

Lift the loaf carefully out of the pot onto a rack.

Cool on a rack for at least 2 hours before slicing; hot slicing can compress the crumb.