Ingredients
For the dough:
- 3 cups bread flour
- 1 cup active sourdough starter
- 1 cup warm water
- 1 tsp salt
For filling/topping:
- ½ cup grated Parmesan cheese
- ½ cup shredded Asiago cheese
- 2–3 tbsp hot honey (mix honey + chili flakes if needed)
- 1 tbsp olive oil (optional)
👩🍳 Step-by-Step Guide
1. Prepare the Dough
In a large bowl, mix sourdough starter and warm water. Add flour and combine until a rough dough forms. Cover and let it rest for 30 minutes (this helps gluten develop).
2. Add Salt & Knead
Sprinkle in the salt and knead the dough for about 5–8 minutes until smooth. You can also do stretch-and-folds instead of kneading.
3. First Rise (Bulk Fermentation)
Cover the dough and let it rise at room temperature for 4–6 hours.
Every 30–45 minutes, do a set of stretch and folds (about 3–4 times total).
4. Add Cheese & Shape
Gently flatten the dough. Sprinkle Parmesan and Asiago evenly, then fold the dough over itself to trap the cheese inside. Shape it into a round loaf.
5. Second Rise
Place the dough in a floured bowl or proofing basket. Cover and let it rise again for 1–2 hours (or overnight in the fridge for better flavor).
6. Preheat Oven
Preheat your oven to 230°C (450°F). If using a Dutch oven, place it inside while preheating.
7. Score & Bake
Transfer the dough onto baking paper. Score the top with a sharp knife.
Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden brown.
8. Add Hot Honey Finish
As soon as the bread comes out, drizzle hot honey on top. You can also brush lightly with olive oil for extra shine.
9. Cool & Serve
Let the bread cool for at least 30 minutes before slicing. This helps set the texture.
😋 Tips
- Adjust chili flakes in honey to control spice level
- Add extra cheese on top before baking for a crispy crust
- Best served warm with butter or as a side with soups
