Sourdough Garlic Cheese Loaf

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Step 1

1. Mix flours + gluten + salt. Add starter + water. Mix until no dry flour. Mix in olive oil (+ roasted garlic if using).

Step 2

2. Rest 30 min. Stretch & fold. Rest 30 min. Stretch & fold again.

Step 3

3. Bulk ferment 6–10 hrs until puffy, risen 50–75%.

Step 4

4. Divide into 2. For each piece: stretch to rectangle, add cheddar (leave 1” border), fold into thirds, fold again, shape into loaf.

Step 5

5. Proof 1–2 hrs OR cold ferment 8–16 hrs.

Step 6

6. Preheat oven to 240°C / 465°F with stone/steel or upside-down sheet pan + empty metal steam pan on bottom rack.

Step 7

7. Bake: load loaves on parchment, add 1 cup hot water to steam pan. Bake 15 min @ 240°C / 465°F.

Step 8

8. Remove steam pan, reduce to 220°C / 425°F, bake 10–15 min more (total 25–30 min).

Step 9

9. Brush hot loaves with melted butter + garlic powder. Cool 30 min before slicing.