Rustic Cheddar Sourdough Boule

Ingredients

• 100 g Active sourdough starter
• 350 ml Warm water (30-32°C)
• 500 g Bread flour
• 10 g Fine sea salt
• 150 g Sharp cheddar cheese, cubed 0.5 cm

Instructions

1. In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
2. Add the bread flour and salt to the bowl. Mix with your hands or a Danish dough whisk until a shaggy dough forms, ensuring all flour is hydrated. Cover the bowl and let rest for 30 minutes (autolyse).
3. After the rest, perform your first set of stretch and folds. Gently stretch a portion of the dough up and fold it over itself. Rotate the bowl and repeat until you've gone around the entire dough (4-6 stretches). Cover and rest for 30 minutes.
4. Repeat the stretch and fold process three more times, with 30-minute rests in between each set. During the third set, gently incorporate the cubed cheddar cheese, folding it into the dough.
5. After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature (around 22-24°C) for 3-4 hours, or until it has increased in volume by about 30-50% and feels bubbly.
6. Lightly flour your work surface and gently turn out the dough. Divide it if making multiple loaves, otherwise, proceed to pre-shaping. Gently shape the dough into a round boule without deflating it too much. Let it rest for 20 minutes, covered, to relax the gluten.
7. Flour a proofing basket (banneton) generously with rice flour to prevent sticking. Shape the dough into its final boule shape, creating tension on the surface, and place it seam-side up into the prepared banneton.
8. Cover the banneton with a plastic bag or plastic wrap and refrigerate for 12-18 hours (cold proof). This develops flavor and makes the dough easier to score.
9. Preheat your oven to 230°C with a Dutch oven inside for at least 45 minutes.
10. Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp razor blade or lame in your desired pattern.
11. Cover the Dutch oven and bake for 30 minutes.
12. Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 96-99°C.
13. Carefully remove the loaf from the Dutch oven and place it on a wire rack to cool completely (at least 2 hours) before slicing. This is crucial for the crumb to set and the cheese to solidify slightly.