Rosemary & Colby Jack Sourdough Bread Recipe – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Rosemary & Colby Jack Sourdough Bread Recipe – Step-by-Step Guide

Hey everyone! There’s just something magical about the smell of freshly baked sourdough wafting through the house, isn’t there? I’ve been experimenting with sourdough for a while now, and this Rosemary & Colby Jack Sourdough is a recent favorite. It’s a little bit savory, a little bit cheesy, and so satisfying. I first made this for a cozy Sunday brunch with friends, and it disappeared in minutes! Let’s get baking.

Why You’ll Love This Recipe

This isn’t your average sourdough. The rosemary adds a beautiful aromatic quality, and the Colby Jack cheese melts into gooey pockets of deliciousness. It’s a bit of a project, yes, but the incredible flavor and texture are so worth the effort. Plus, sourdough is naturally fermented, which some say makes it easier to digest. It’s a win-win!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 15g sourdough starter
• 40g bread flour
• 10g spelt flour
• 50g water
• 400g bread flour
• 50g spelt flour
• 90g leaven (from the starter mixture)
• 345g water
• 106g Colby-Jack Cheese
• 1g Rosemary (fresh is best!)
• 9g salt

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Sourdough Starter Maintenance: A happy starter is a bubbly starter! Make sure yours is active and doubled in size before using it. I usually feed mine 4-6 hours before I plan to bake.
• Bread Flour vs. All-Purpose: Bread flour has a higher protein content, which helps develop gluten and gives your bread that lovely chew. You can use all-purpose in a pinch, but the texture won’t be quite the same.
• Spelt Flour Benefits: Spelt flour adds a subtle nutty flavor and a softer crumb. It’s also a bit easier to digest for some people. Don’t have spelt? You can substitute with more bread flour, but the flavor profile will change.
• Colby-Jack Cheese Regional Variations: Colby-Jack is a classic American cheese, but you can find variations depending on where you are. Feel free to experiment with other melting cheeses like Monterey Jack or even a mild cheddar.
• Fresh Rosemary vs. Dried: Fresh rosemary is always best, offering a brighter, more fragrant flavor. If you only have dried, use about 1 teaspoon, but remember it’s more concentrated, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Leaven: In a small bowl, mix together the 15g sourdough starter, 40g bread flour, 10g spelt flour, and 50g water. Cover and let it ferment at room temperature for 4-5 hours, or until it has doubled in size. This is your leaven – the powerhouse of flavor!
2. Autolyse the Flour: In a large bowl, combine the 400g bread flour and 50g spelt flour with 345g water. Mix until just combined – don’t knead! Cover and let it rest for 30 minutes. This process, called autolysing, helps develop gluten and makes the dough easier to work with.
3. Mix in the Leaven: Add the 90g leaven to the flour mixture and mix well. Let it rest for another 30 minutes.
4. Add Salt & Water: Now, add the 9g salt and remaining water. Mix until everything is incorporated.
5. Stretch and Folds: This is where the magic happens! Over the next 3 hours, perform stretch and folds every hour. This strengthens the gluten and develops the dough’s structure. To do this, gently stretch a portion of the dough upwards and fold it over itself. Rotate the bowl and repeat 4-5 times.
6. Coil Folds: After the stretch and folds, perform two coil folds at 1-hour intervals. This further strengthens the dough.
7. Lamination Time: Gently spread the dough into a rectangle. Sprinkle the 106g Colby-Jack cheese and 1g rosemary evenly over the surface. Fold the dough like a letter, then gently roll it into a log.
8. Final Coil Fold: Give the dough one final coil fold after lamination.
9. Bulk Fermentation & Cold Proof: Shape the dough into a round boule (ball). Place it in a well-floured proofing basket. Cover and refrigerate for 14 hours for a cold fermentation. This develops the flavor and makes the dough easier to score.
10. Bake It!: Preheat your oven to 250°C (482°F) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven, place the dough inside (score the top with a sharp knife or lame first!), cover, and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is golden brown.

Expert Tips

Want to take your sourdough game to the next level? Here are a few of my go-to tips:

• Optimal Rise: A warm environment helps with rising, but don’t let it get too warm, or the yeast will work too quickly.
• Scoring Techniques: Scoring the dough allows it to expand properly in the oven. A sharp knife or lame is essential. Experiment with different patterns!
• Dutch Oven Usage: The Dutch oven creates a steamy environment, which helps the bread develop a crispy crust.
• Dough Hydration: This dough is fairly high hydration. Don’t be afraid to get your hands a little sticky!

Variations

Feeling creative? Here are a few ways to customize this recipe:

• Vegan Adaptation: Substitute the Colby-Jack cheese with a vegan mozzarella alternative.
• Gluten-Free Adaptation: Use a gluten-free bread flour blend. You may need to adjust the hydration level. My friend, Sarah, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
• Spice Level: Add a pinch of chili flakes for a little kick! My husband loves this addition.
• Festival Adaptation: For Christmas or the holidays, add a blend of rosemary, thyme, and sage. It smells divine!

Serving Suggestions

This bread is amazing on its own, but it’s even better with…

• A hearty bowl of soup
• A simple cheese and charcuterie board
• Toasted with a smear of butter and a drizzle of honey

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

FAQs

Got questions? I’ve got answers!

• What is the ideal hydration level for this dough? Around 75-80% is perfect.
• Can I use a different type of cheese? Absolutely! Monterey Jack, cheddar, or even Gruyère would work well.
• How do I know when my sourdough starter is active enough? It should have doubled in size and be bubbly.
• What if I don’t have a Dutch oven? You can bake the bread on a baking sheet, but you’ll need to create steam in the oven by placing a pan of hot water on the bottom rack.
• Can this dough be made without spelt flour? Yes, you can substitute with more bread flour, but the flavor will be slightly different.