Crusty outside, tender inside, loaded with melty cheddar and that irresistible earthy aroma of sage.
After testing several versions, I finally found the one — the perfect balance of rich cheddar pockets, fresh sage, and that classic sourdough tang. The flavor reminds me of a Sunday roast or a cozy cabin dinner by the fire.
I highly recommend using a good-quality aged cheddar that you grate yourself. The pre-grated bagged cheese just doesn’t have enough flavor, and it doesn’t melt to the right consistency because of the additives they put in to keep it from clumping. The difference is absolutely worth it.
Ingredients
Starter
- 100 g active sourdough starter (fed and bubbly)
Main Dough
- 375 g unbleached organic white flour
- 25 g whole wheat flour (optional, for flavor)
- 275 g water (room temperature)
- 9 g fine sea salt
- 1 Tbsp honey or maple syrup (optional, balances the savory)
- 150–200 g sharp aged cheddar, grated by hand
- 1 Tbsp fresh sage, finely chopped (or 1 tsp dried)
- Olive oil for bowl and hands
Instructions
1. Mix & Autolyse
In a large bowl, mix your active starter, water, and honey until dissolved. Add the flours and stir into a shaggy dough. Cover and rest 30 minutes.
2. Add Salt, Sage & Cheddar
Sprinkle in the salt, chopped sage, and about half of the grated cheddar. Fold the dough over itself several times to incorporate everything evenly. It’ll feel sticky but will smooth out later.
3. Strengthen the Dough
Over the next 2 hours, perform 3–4 sets of stretch-and-folds about 30 minutes apart. On the final fold, gently add the remaining cheddar so you get those gorgeous melty pockets throughout.
4. Bulk Fermentation
Cover and let rise at room temperature (70–75°F) until roughly doubled — about 4–6 hours depending on your starter strength. The dough should feel airy and slightly domed.
5. Shape & Cold Proof
Turn the dough onto a floured surface, shape into a round or oval loaf, and place seam-side up in a floured banneton. Cover and refrigerate overnight (8–12 hrs).
6. Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
When ready, turn your dough out onto a piece of parchment paper, score the loaf, carefully place it into the hot pot, cover, and bake 25 minutes.
Remove the lid and bake another 15–20 minutes until deep golden with little cheesy blisters.
7. Cool & Enjoy
Remove the loaf from the dutch oven and let it cool at least 1 hour before slicing (if you can resist). The cheese will set, and the crumb develops its full flavor.
🍞 Baker’s Notes
🧀 Cheese choice: Sharp aged cheddar gives the best contrast to the sourdough’s tang. Smoked cheddar or Gruyère are delicious swaps.
🌿 Herb twist: Try mixing sage with thyme or rosemary for a holiday bread board version.
🧈 Serving idea: Toast slices and spread with a touch of salted butter or drizzle with honey for the most heavenly sweet-savory combo.
Love this recipe? You’ll love baking even more with the right tools. From proofing baskets to starter jars, I’ve gathered all the sourdough essentials for you.
🍞 Take a look here.