Italian Herb & Cheese Sourdough Loaf! My son came up with this combo! So delicious!

My son came up with this DELICIOUS combo! Italian herbs and cheeses right into the dough during stretch and folds! I love making these loaves weekly and even better to have a grilled cheese on! You can make this too! Let me know if you’d like the recipe in the comments! 😋 #sourdoughstarter #sourdoughbread #recipe

*I got a lot of requests to share the recipe so here it is!

High Hydration Italian Herb & Mozzarella Sourdough

Crispy crust, soft cheesy center, savory garlic-herb flavor.

Ingredients:
• 500 g bread flour (or mix of bread + all-purpose)
• 375 g water (75% hydration)
• 100 g active sourdough starter (100% hydration)
• 10 g salt
• 1 ½ tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 100–125 g shredded mozzarella (add during second or third fold)

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Instructions:

🧪 1. Mix & Rest
• In a large bowl, combine flour and water until no dry bits remain.
• Cover and let rest for 30 minutes (autolyse).

🥣 2. Add Starter & Salt
• Add sourdough starter, salt, Italian seasoning, garlic powder, and onion powder.
• Mix well by hand until fully incorporated.

💪 3. Stretch & Folds
• Let dough rest 30 minutes after mixing.
• Perform 4 sets of stretch and folds, spaced 30 minutes apart.
• Add mozzarella during second or third fold, gently folding it in to distribute evenly.

⏳ 4. Bulk Fermentation
• Let dough ferment until almost doubled, jiggly, and bubbly (usually 4–6 hrs depending on room temp).

❄️ 5. Cold Proof
• Shape your loaf and place it into a well-floured banneton or towel-lined bowl.
• Cover and refrigerate for 6–10 hours.

🔥 6. Bake
• Preheat Dutch oven to 450°F (232°C) for 45 minutes.
• Transfer dough to parchment, score, and load into hot Dutch oven.
• Bake 35 minutes with lid on, then 10 minutes with lid off until deep golden.

⏲️ 7. Cool
• Let cool on wire rack for at least 2 hours before slicing