Delicious cheesy Colby-Jack Rosemary Sourdough bread made with sourdough starter, flour, and salt with Colby-jack cheese with touch of rosemary.
If you are fan of cheesy sourdough breads, then you might also want to try these cheese breads too . Cheddar Jalapeno bread, Parmesan olive bread , Pepper Jack and Apple sourdough bread and Zucchini and White Cheddar Sourdough Bread Sourdough Cheddar Cheese Rosemary Crackers
What is Colby-jack cheese?
Colby-Jack cheese is american cheese made from combo of Colby and Monterey Jack.
this is a semi-hard in texture and is mild and has its 2-week aging process. Colby-Jack is blended from Colby and Monterey Jack, two close relatives of cheddar. The two cheeses are marbled together in delicious harmony, giving Colby Jack its distinct, two-tone appearance.
Colby is a soft and less tangier, cheddar cheese. Monterey Jack is mild, buttery, and slightly tangy. Together, they make the perfect shredded cheese blend.
How to make Colby-Jack Rosemary Sourdough Bread
You need following ingredients.
- Bread Flour : I used artisan bread flour. You can use a combo of bread flour and all-purpose flour.(88.8%)
- Spelt flour: Spelt flour you can use rye or any other whole wheat flour (11.1%)ingredient
- Leaven: I used a bread flour and spelt flour leavain with 100% hydration Starter. If you do not have an active starter in hand, check out here to make one.( 20%)
- Salt: Use Sea salt or Himalayan Sea salt.(2%)
- Water: Use filtered water or bottled water if your tap water is rich in chlorine (76.6%)
- Colby- Jack cheese: Colby-Jack cheese is a marble cheese that is a mixture of Colby and Monterey Jack cheese (23.6%).
- Rosemary: I used fresh rosemary leaves. You can use dry rosemary ( 0.2%) too.
See recipe card for quantities.
Tips for making this bread ?
Colby-jack is a semi hard melting cheese, added it in the form of small ¼ inch cubes.
Use minced rosemary leaves for better disturbtion and taste and flavor.
You can add cheese and rosemary during the lamination of dough or during the final shaping.
When you add cheese in the initial mixing of the dough . It can affect the rise of the dough, as it can become heavy.
Always maintain hydration around 75-78%, if you add more water, it will be difficult to hold the cheese.
Crust of this cheese added bread will not be going to be crusty as other sourdough bread.
Substitute Cheddar Jack cheese instead of Colby-Jack Cheese in baking the sourdough bread
For rosemary you can use, thyme, oregano, dill, and sage.
Baking Schedule for making this bread
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
At 4.30 P.M coil fold and dough for second time
Around 5.00 P.M Laminate the dough. Incorporate, Colby-jack cheese and rosemary .
First coil fold 6.00 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
For making making this bread you need to have weighing balance, dutch oven and pyrex bowl.
How to store this bread?
This Colby-Jack Rosemary Sourdough Breadd will remain fresh for firest 2-3 days.
For long time storage you can freeze the bread by slice them and wrap indiviually.
Finally I got an apron with my blog logo. Thanks to Rush Order Tees.
Colby-Jack Rosemary Sourdough Bread Recipe
- kitchen scale
- Dutch oven
- Pyrex bowl
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flours : whole wheat flour
- 40 bread flour
- 10 g spelt flour
- 50 g water
- 400 g bread flour
- 50 g spelt flour
- 90 g leavain
- 345 g water *
- 106 g Colby-Jack Cheese
- 1 g Rosemary
- 9 g salt
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of bread flour and 10g spelt flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Levain making, Mix all the flours in 335g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 1 hour. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- Then do two coil folds for 1 hour interval.
Laminate the dough
- Thirty minutes after last coil fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle Colby-jack cheese, rosemary on the top and fold them into a letter fold.
- After 1 hour of lamination of coil fold.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some cinnamon butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.