Simple Mozzarella Cheese & Herb Stuffed Sourdough 🍞🌿🧀

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Taking a classic sourdough recipe to the next level has never been easier! With just a touch of Italian herb seasoning and your favorite shredded cheese (I use mozzarella), you can create a simple, stuffed sourdough loaf. This recipe is perfect for those who want an impressive yet uncomplicated bread that’s full of flavor and perfect for any occasion.

Ingredients for Simple Mozzarella Cheese & Herb Stuffed Sourdough:

• Bubbly, Active Sourdough Starter: 100g (~½ cup)

• Filtered Water: 360g (~1½ cups)

• All-Purpose Flour: 450g (~3½ cups)

• Whole Wheat Flour: 50g (~⅓ cup)

• Salt: 9g (~1½ tsp)

• Dried Italian Seasoning: 1 tbsp (~6g)

• Shredded Cheese of Choice (e.g., Mozzarella): ½ cup - 1 cup (~60g - 120g)

Instructions:

1. Feed Your Starter

• In the morning, feed your sourdough starter so it’s bubbly and active by the afternoon.

2. Mix Your Dough

• In the afternoon, once the starter has peaked, whisk it with filtered water in a mixing bowl until smooth.

• Add the all-purpose flour, whole wheat flour, salt, and Italian seasoning. Mix until a shaggy dough forms.

• Cover with a damp cloth and let it rest for 1 hour.

3. Develop the Dough

• Perform stretch-and-folds: Gently pull one side of the dough upward until you feel resistance, then fold it over the center. Rotate the bowl 90 degrees and repeat this process on all four sides until the dough feels smooth and elastic.

• Cover the bowl and let it rest for 30 minutes, repeating this process 2–3 more times with rests in between.

4. Bulk Fermentation

• Cover the dough and let it ferment at room temperature overnight (8–10 hours), until it doubles in size.

5. Shape & Fill the Dough

• In the morning, turn the dough onto a lightly floured surface. Gently stretch it into a rectangle, being careful not to tear it.

• Sprinkle half of the shredded cheese evenly over the dough. Fold the edges toward the center, sprinkle the remaining cheese, and fold again.

• Shape the dough into a boule: cup your hands around it, gently pull it toward you, and rotate slightly. Repeat until the dough is smooth and round.

6. Proof the Dough

• Place the dough seam-side-up in a banneton (proofing basket) or a bowl lined with a floured towel.

• Pinch and tuck the seams to maintain tension.

• Cover and refrigerate for at least 6 hours or up to 48 hours for a deeper flavor.

7. Bake the Bread

• Preheat the oven to 450°F (232°C) with a Dutch oven inside for at least 20 minutes.

• Turn the dough out onto parchment paper, score the top, and carefully place it into the hot Dutch oven.

• Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 15–20 minutes, or until the crust is golden brown.

8. Cool & Serve

• Transfer the bread to a cooling rack and let it cool completely before slicing.

• Enjoy the cheesy, herby goodness of your homemade sourdough!