This Italian Herb & Cheese Sourdough Bread Will Change Your Life

This is quite possibly the best loaf of sourdough bread I've ever made! It's delicious, and the inclusion combo is pantry-friendly. Just grab whatever spices and cheeses you have lying around and add them to your dough during the stretch and folds. Yum! Printable recipe: https://thatsourdoughgal.com/italian-... My fav sourdough tools: https://urlgeni.us/amazon/odlj_ INGREDIENTS: 450g bread flour (King Arthur) 50g whole wheat flour (Sunrise Flour Mills) 350g water, divided 120g active sourdough starter 10g sea salt (Redmond's) INCLUSIONS (you can use whatever you have!): 3g Italian seasoning blend (about 1.5 tablespoons) 4g lightly dried basil (about 2 tablespoons) 125g mix of freshly shredded colby jack cheese and Parmigiano Reggiano (about 4 ounces of a Colby jack cheese block and maybe a half inch off the Parmigiano Reggiano wedge) Sunday: 9pm: Fed my starter. 20g starter, 60g flour, 60g water. Monday: 11:45am: Mix flours, starter, and 325g of the water. (This is the beginning of the bulk fermentation.) Knead the ingredients together until fully incorporated and you have a shaggy dough. Note: I wish I had started this dough first thing in the morning because my starter had started deflating, but as you can see, it turned out just fine. 1pm: Add salt and remaining 25g water. Dimple in and squeeze the saltwater into the flour. Mist your counter with water and turn out the dough ball onto your counter. Do slap and folds for 2-4 minutes, or until the dough smooths out and the saltwater is fully incorporated. Cover. 1:40pm: Add inclusions on top of the dough in the bowl. Stretch and fold the inclusions into the dough. Cover. 2:15pm: Stretch and fold the dough. Cover. 3pm: Stretch and fold the dough. Cover. 3:30pm: Coil fold the dough. Cover. 4:30pm: Coil fold the dough. Cover. 7:15pm: Dump out dough onto the counter. Gently pre-shape using a bench scraper to coax the dough into a tight ball. This is the end of the bulk fermentation. 7:45pm: Final shape the dough using the single caddy clasp method. Pinch the seam. 8:05pm: Stitch the top of the dough and cover. Put in the fridge overnight. TUESDAY: 7am: Preheat oven to 450°F with a Dutch oven inside. 8am: Score the dough and place it in the preheated Dutch oven. Cover and bake for 30 minutes. 8:30am: Remove lid and lower oven temperature to 425°F. Bake for an additional 15-20 minutes, or until the top is as golden brown as you prefer. Feel free to temp the bread to ensure it is fully baked. It should be around 205-210°F. 11am: Cut into the cooled bread and enjoy!! HELPFUL NOTES: Baker's percentages: -70% water -25% starter -2% salt Total hydration for this dough: 73% Total bulk fermentation time: 7.5 hours Dough temperature: 70-72°F Ambient temperature in my home: 71°F Humidity in my home: 62% Altitude: 69' (we're in FL) If you have any questions, let me know in the comments. Always happy to help. #sourdoughbreadrecipe #sourdoughbread