Prep Time: 45 minutes
Bulk Fermentation: 4–6 hours
Cold Proof: 8–12 hours (optional but recommended)
Bake Time: 45–50 minutes
Total Time: Approximately 14–18 hours
Difficulty: Intermediate
Yield: 1 large loaf (10–12 slices)
Cuisine: Artisan Bread

Ingredients

For the Dough

500 g bread flour
350 g water (room temperature)
100 g active sourdough starter (100% hydration)
10 g fine sea salt

Suggested Inclusions (Choose One Combination)

Cheddar Jalapeño

150 g sharp cheddar cheese, cubed
1–2 jalapeños, finely diced

Rosemary Garlic

2 tablespoons chopped fresh rosemary
8 roasted garlic cloves

Cranberry Walnut

100 g dried cranberries
75 g chopped walnuts

Olive Herb

120 g pitted olives, sliced
1 teaspoon dried oregano

Cinnamon Raisin

100 g raisins
2 teaspoons ground cinnamon

Equipment Needed

Large mixing bowl
Kitchen scale
Dough scraper
Banneton or proofing basket
Dutch oven with lid
Parchment paper
Sharp bread lame or razor blade
Cooling rack

Instructions

Step 1: Feed the Starter

Feed your sourdough starter 4–6 hours before mixing the dough. It should be bubbly, active, and have doubled in size.

Step 2: Mix the Dough

In a large bowl, combine the bread flour and water. Mix until no dry flour remains.

Cover and let the dough rest for 30 minutes (autolyse).

After the rest, add the active sourdough starter and salt. Mix thoroughly until fully incorporated.

Step 3: Stretch and Fold

During the first 2 hours of bulk fermentation, perform 4 sets of stretch and folds, spacing them 30 minutes apart.

With each set, gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat until all sides have been folded.

Step 4: Add the Inclusions

During the second or third set of folds, gently spread the dough out and evenly distribute your chosen inclusions over the surface.

Fold the dough over itself several times to enclose the ingredients without tearing the dough.

Continue with the remaining folds as scheduled.

Step 5: Bulk Fermentation

Allow the dough to continue fermenting until it has increased in volume by about 40–50% and feels airy and elastic.

This usually takes 4–6 hours, depending on room temperature and starter activity.

Step 6: Pre-Shape

Turn the dough onto a lightly floured work surface.

Shape it gently into a loose round.

Let it rest uncovered for 20 minutes.

Step 7: Final Shape

Shape the dough into a tight round or oval, creating surface tension without deflating the dough.

Place it seam-side up in a well-floured banneton or proofing basket.

Step 8: Cold Proof

Cover the basket and refrigerate the dough for 8–12 hours.

Cold proofing develops flavor and makes scoring easier.

If you prefer, proof at room temperature for 1–2 hours, though the flavor will be less developed.

Step 9: Preheat the Oven

Place a Dutch oven with its lid inside your oven.

Preheat to 475°F (245°C) for at least 30 minutes.

A thoroughly heated Dutch oven helps produce maximum oven spring and a crisp crust.

Step 10: Score and Bake

Turn the dough onto parchment paper.

Use a bread lame or sharp razor to score the top with one long slash or your preferred decorative pattern.

Carefully transfer the dough into the hot Dutch oven.

Bake:

30 minutes covered
15–20 minutes uncovered

The loaf is finished when it has a deep golden-brown crust and reaches an internal temperature of approximately 205–210°F (96–99°C).

Step 11: Cool

Transfer the bread to a cooling rack.

Allow it to cool for at least 1 hour before slicing to preserve the crumb structure.

Tips for Success

Use a strong, active sourdough starter.
Weigh ingredients for the most accurate results.
Add inclusions gently to avoid tearing the dough.
Don’t overload the dough with mix-ins, as too many can affect structure.
Allow the loaf to cool completely before slicing.
Store in a paper bag or bread box to maintain a crisp crust.

Popular Inclusion Ideas

Sharp cheddar and chives
Roasted garlic and Parmesan
Sun-dried tomatoes and basil
Feta and olives
Caramelized onions
Pumpkin seeds and flaxseed
Dried apricots and pistachios
Dark chocolate chunks and orange zest

Serving Suggestions

Sourdough inclusion loaf pairs beautifully with:

Butter
Olive oil and balsamic vinegar
Soft cheeses
Soup
Salad
Scrambled eggs
Avocado toast
Grilled cheese sandwiches
Charcuterie boards
Roasted vegetables
Homemade jam

Storage

Store the loaf at room temperature in a paper bag or bread box for up to 3 days.

Avoid refrigerating, as it can cause the bread to stale more quickly.

Freezing

Slice the loaf before freezing for convenience.

Wrap tightly in plastic wrap and place in a freezer-safe bag.

Freeze for up to 3 months.

Toast slices directly from frozen or thaw at room temperature.

Frequently Asked Questions

What are sourdough inclusions?

Inclusions are ingredients mixed into the dough—such as cheese, herbs, dried fruit, nuts, seeds, or olives—to add flavor and texture.

When should I add inclusions?

The best time is during the second or third stretch-and-fold. This helps distribute them evenly without overworking the dough.

Can I use whole wheat flour?

Yes. Replace up to 30% of the bread flour with whole wheat flour. You may need to add a little more water because whole wheat flour absorbs more moisture.

Why is my loaf dense?

Common causes include an inactive starter, under-fermentation, overproofing, or adding too many inclusions.

Do I need a Dutch oven?

A Dutch oven is recommended because it traps steam, creating excellent oven spring and a crisp crust. If you don’t have one, bake on a preheated baking stone and add steam to the oven using an oven-safe pan of hot water.

Nutrition Information

Approximate values per slice (based on 12 slices, plain loaf):

Calories: 185
Protein: 6 g
Fat: 1 g
Carbohydrates: 38 g
Dietary Fiber: 2 g
Sugars: 1 g
Sodium: 195 mg
Calcium: 2% Daily Value
Iron: 10% Daily Value