A good loaf of garlic cheddar chive sourdough starts with a nice sharp cheddar, and of course a proper helping of garlic and chives. So where does the magic happen? When you mix it all together and let it rise for seven hours, toss it into a really hot oven, and slice that first decadently savory piece.
Just imagining biting into a slice of that bread has me considering running to the kitchen for another piece before bed.
Have you noticed I’m a little sourdough-wild right now?
With a freshly acquired sourdough starter (I put the last one in the refrigerator and forgot about it …) it’s time for allllllll of the sourdough experiments! Besides, my starter (named “Spawn of Mother”, “Spawn” for short – more on that later) is healthy, happy, and growing like crazy – which means lots of sourdough baking.
I’ve got lots of sourdough projects (hopefully) coming your way soon, but for now this garlic cheddar chive sourdough is a great place to start. And once you make this one, go back and make the garlic Parmesan sourdough bread from last week! It makes great sandwich bread, or simply slice and enjoy.
(Also, can you tell I’m kind of hooked on garlic?)
Well, enough blabbing … go make this bread!
Garlic Cheddar Chive Sourdough Bread
Equipment
- stand mixer (with dough hook)
- clay baker
Ingredients
- 1 1/2 c sourdough starter active
- 1 1/4 c water
- 1 tsp minced garlic
- 1 tbsp dried chives
- 1 tbsp honey
- 2 tbsp coconut oil melted
- 2 tbsp vital wheat gluten
- 1 c whole wheat flour
- 2 c white whole wheat flour
- 1 tsp salt
- 3/4 c cheddar cheese shredded
- 2 tbsp cheddar cheese shredded
Instructions
First Rise:
- In a mixing bowl, combine starter, water, garlic, chives, honey, oil, vital wheat gluten and whole wheat flour.
- Mix well.
- Add white whole wheat flour and 3/4 c cheddar cheese. Mix until dough pulls away from the sides of the bowl, adding more white whole wheat flour if necessary.
- Let dough rest 20 minutes.
- Add salt and mix for 9 minutes.
- Place dough in a greased bowl; cover and let rise at room temperature for 6 hours. Continue with next step in the last 30 minutes of the six hour rise.
- Soak your clay baker for about twenty minutes.
Second Rise:
- Divide the dough into two roughly equal portions, and shape each portion into loaves.
- Place each portion into a separate greased bowl - seam side up; cover, and let rise one hour. Continue with next step while dough is rising.
- Dump the water from your clay baker, and place empty cold baker in a cold oven. With the clay baker inside, preheat the oven to 425 F. Keep the clay baker inside for the entire second rise (one hour).
Baking:
- Prepare the dough by carefully turning it onto a piece of parchment paper, seam side down. Score the loaf as desired, and sprinkle with 1 tbsp cheddar cheese.
- Carefully place the parchment and loaf in the hot clay baker, put the lid on the baker and place in the oven for 15 minutes.
- Remove the lid and bake for 5 more minutes.
- Repeat steps 1-3 under "baking" with the second loaf.
- ENJOY!
Notes
So, about the name “Spawn of Mother” … the person I got my starter from works at a bakery, and they call their starter “Mother”. After playing with a few names, we decided “Spawn of Mother” suited my starter best … after all, she does come from “Mother”! *insert crying laughing face*
Does your sourdough starter have a name? What does it go by?
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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