Chili Garlic Gouda Sourdough Bread
Chili Garlic Gouda Sourdough Bread
Ingredients
For the Sourdough Dough (Starter)
- 50 g active sourdough starter
- 200 ml warm water
- 250 g bread flour
- 5 g salt
For the Dough (Main)
- 250 g bread flour
- 150 ml warm water
- 5 g salt
For the Filling
- 1/4 cup crunchy chili garlic sauce
- 150 g gouda cheese, shredded or finely diced
- 3 green onions, thinly sliced
Instructions
- 1
Prepare the sourdough starter: In a large bowl, combine the active sourdough starter, 200 ml warm water, 250 g bread flour, and 5 g salt. Mix until well combined. Cover and let it rest at room temperature for 8-12 hours, or until bubbly and active.
- 2
Prepare the main dough: To the active starter, add the remaining 250 g bread flour, 150 ml warm water, and 5 g salt. Mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
⏱️ 30 min
- 3
Perform stretch and folds: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hand, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until you've gone all the way around. Cover the bowl between sets.
⏱️ 120 min
- 4
Laminate the dough: Lightly flour your work surface. Gently turn the dough out onto the surface. Using your hands, carefully stretch and pull the dough into a large, thin rectangle, about 30x40 cm. Be gentle to avoid tearing.
⏱️ 5 min
- 5
Add the filling: Evenly spread the crunchy chili garlic sauce over the entire surface of the stretched dough, leaving a small border. Sprinkle the shredded gouda cheese and sliced green onions over the chili garlic sauce.
⏱️ 5 min
- 6
Fold the dough: Fold one-third of the dough over the middle, then fold the other third over that, creating a long, narrow rectangle. Then, fold one end of the rectangle to the middle, and the other end over that, creating a square or rectangular packet. This is one lamination.
⏱️ 5 min
- 7
Shape the loaf: Gently shape the laminated dough into a round or oval loaf. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
⏱️ 5 min
- 8
Proof the dough: Cover the banneton and refrigerate for at least 12 hours, or up to 24 hours, for the final proof. This slow proof develops flavor.
- 9
Preheat oven and Dutch oven: About 1 hour before baking, place a Dutch oven with its lid into your oven and preheat to 230°C (450°F).
⏱️ 60 min•🌡️ 230
- 10
Bake the bread: Carefully remove the hot Dutch oven from the oven. Invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade. Cover with the lid and bake for 30 minutes.
⏱️ 30 min•🌡️ 230
- 11
Finish baking: Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 96-99°C (205-210°F).
⏱️ 15 min•🌡️ 230
- 12
Cool: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb structure.
Kitchen Tools
Nutrition Facts (per serving)
Chili Garlic Gouda Sourdough Bread
For the Sourdough Dough (Starter)
- 50 g active sourdough starter
- 200 ml warm water
- 250 g bread flour
- 5 g salt
For the Dough (Main)
- 250 g bread flour
- 150 ml warm water
- 5 g salt
For the Filling
- 1/4 cup crunchy chili garlic sauce
- 150 g gouda cheese, shredded or finely diced
- 3 green onions, thinly sliced
Instructions
- 1
Prepare the sourdough starter: In a large bowl, combine the active sourdough starter, 200 ml warm water, 250 g bread flour, and 5 g salt. Mix until well combined. Cover and let it rest at room temperature for 8-12 hours, or until bubbly and active.
- 2
Prepare the main dough: To the active starter, add the remaining 250 g bread flour, 150 ml warm water, and 5 g salt. Mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
⏱️ 30 min - 3
Perform stretch and folds: Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hand, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until you've gone all the way around. Cover the bowl between sets.
⏱️ 120 min - 4
Laminate the dough: Lightly flour your work surface. Gently turn the dough out onto the surface. Using your hands, carefully stretch and pull the dough into a large, thin rectangle, about 30x40 cm. Be gentle to avoid tearing.
⏱️ 5 min - 5
Add the filling: Evenly spread the crunchy chili garlic sauce over the entire surface of the stretched dough, leaving a small border. Sprinkle the shredded gouda cheese and sliced green onions over the chili garlic sauce.
⏱️ 5 min - 6
Fold the dough: Fold one-third of the dough over the middle, then fold the other third over that, creating a long, narrow rectangle. Then, fold one end of the rectangle to the middle, and the other end over that, creating a square or rectangular packet. This is one lamination.
⏱️ 5 min - 7
Shape the loaf: Gently shape the laminated dough into a round or oval loaf. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
⏱️ 5 min - 8
Proof the dough: Cover the banneton and refrigerate for at least 12 hours, or up to 24 hours, for the final proof. This slow proof develops flavor.
- 9
Preheat oven and Dutch oven: About 1 hour before baking, place a Dutch oven with its lid into your oven and preheat to 230°C (450°F).
⏱️ 60 min•🌡️ 230 - 10
Bake the bread: Carefully remove the hot Dutch oven from the oven. Invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade. Cover with the lid and bake for 30 minutes.
⏱️ 30 min•🌡️ 230 - 11
Finish baking: Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 96-99°C (205-210°F).
⏱️ 15 min•🌡️ 230 - 12
Cool: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb structure.