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Bake from Scratch's Cheddar Sage Dutch Oven Sourdough Bread

(pictured above white Staub cocotte, gold measuring spoons, butter dish, and charcuterie board)

There are so many ways to eat sourdough bread... croutons on your salad, breadcrumbs in a pasta dish, grilled as a sandwich with an ooey gooey cheese center, perfectly toasted as the base for dollops of avocado straight into your mouth, or if you want the bread to take center stage.. let the bread speak for itself and serve toasted with a simple spread of butter.

This Cheddar Sage Dutch Oven Bread is anything but ordinary. The sharpness of the white cheddar and earthiness of the sage together create the most exceptional flavor. I have gone to my good friend and go-to for all things baked, Brian Hart Hoffman, for this recipe. Brian is the president and chief creative officer of Hoffman Media. He is the editorial planner and brand director for all publications including The Cottage Journal, Bake from Scratch, Southern Cast Iron, and Southern Home. He is also the author of 5 cookbooks: The Coupe and Bake from Scratch: Artisan Recipes for the Home Baker volumes 1, 2, and 3, The Bread Collection.

(photo credit: tasteofthesouthmagazine.com)

Needless to say, Brian is a gourmet guru, baker extraordinaire, and cocktail connoisseur. And it was a no brainer to turn to him and ask for his go-to sourdough recipe. We are excited to share this with you and encourage you to try your hand at bread-baking. In the words of Brian, “baking bread has never been easier.” His thoughts on this recipe in particular, “A Dutch oven is the secret to bakery-worthy breads baked in your home oven! This no-knead recipe is easy, delicious, and will quickly become a most-requested favorite.””

(pictured above white Staub cocottegold measuring spoonsbutter dish, and charcuterie board)


Cheddar Sage Dutch Oven Bread

Serves: 1 loaf


  1. 3 cups (381 grams) bread flour
  2. 1 cup (130 grams) whole wheat flour
  3. 1 tablespoon (9 grams) kosher salt
  4. 2¼ teaspoons (7 grams) instant yeast
  5. 1¾ cups plus 2 tablespoons (425 grams) warm water (105°F/41°C to 110°F/43°C)
  6. 1 (8-ounce) block (226 grams) extra-sharp aged white Cheddar cheese*
  7. 1 teaspoon (2 grams) rubbed sage
  8. Corn flour, for dusting


  1. In a large bowl, place bread flour, whole wheat flour, salt, and yeast. Add 1¾ cups plus 2 tablespoons (425 grams) warm water, and stir with hands until fully incorporated and a sticky dough forms. (Alternatively, place bread flour, whole wheat flour, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add 1¾ cups plus 2 tablespoons [425 grams] warm water, and beat at medium speed until a sticky dough forms, about 30 seconds.)
  2. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Then, refrigerate for at least 2 hours (preferably overnight) or up to 5 days. (The longer the dough stands, the more the flavor will develop.)
  3. Divide block of Cheddar into 2 (113-gram) pieces. Cut one half into ½-inch cubes, and finely grate other half. In a small bowl, stir together grated cheese and sage.
  4. Turn out dough onto a lightly floured surface, dust dough lightly with flour, and roll to 1-inch thickness. Sprinkle roughly two-thirds of cubed cheese and grated cheese-sage mixture onto dough. Starting on left side and working clockwise, fold edges of dough toward center, pressing lightly. Reroll dough to 1-inch thickness, sprinkle with remaining cubed cheese and grated cheese-sage mixture, and repeat folding dough to center. Turn dough ball over, and using both hands, cup dough, and pull it toward you. Turn dough 90 degrees, and repeat until you have a tight, sealed round. It is OK if some of the cheese cubes are poking out through the dough.
  5. Heavily dust a sheet of parchment paper with corn flour; place dough on parchment, seam side up. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour.
  6. When dough has 30 minutes left to rise, place a 6-to 7-quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C).
  7. Carefully remove hot Dutch oven from oven; remove lid, and quickly turn bread into Dutch oven so seam is now on bottom. Score top of bread (being careful not to touch hot sides of Dutch oven). Cover with lid, and place back in oven.
  8. Immediately reduce oven temperature to 450°F (230°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

*We used Cabot’s Seriously Sharp Premium Naturally Aged Cheddar Cheese.

Try this sourdough bread recipe out as Brian Hart Hoffman gives us a little taste of his world! Share with us by tagging #WelcomeHome!


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