It goes great with a hot chili con carne. I’d recommend this bread for any hearty long-simmered dish. A fabulously crunchy crust with extra crisp from the melted Parmesan. A little bit stretchy like you know from other sourdough bread. The smoke and the sweetness from the paprika, the green earthy notes from the oregano, and the big hit of umami from the cheddar and the Parmesan. Every time I make it, a line forms in front of my kitchen and people’s eyes light up when they hear I am going to make it. This bread is what you’d call a crowd-pleaser. The conclusion on this sourdough bread with cheddar recipe If you want to play around with the hydration or the formula, you can do it here in my bread calculator. The amounts of oregano and smoked paprika have been precisely calibrated to not overpower but to accentuate the taste of the cheese. The dough itself does not have any whole grain in it so the crumb will be extra soft. The formula in this sourdough bread with cheddar recipe Vitals Total weight
You could use a Danish Rød Krystal, which is a Danish version of this type of cheese. Again, you can substitute with a generic Parmesan if you can’t get the original.
That means that if you buy cheese by that name, it will be the original. Opposite the cheddar cheese, the Parmagiano Reggiano is a protected title through PDO. It gives both wonderful umami and saltiness to the bread, but also a sublime crunch on the top of the bread. The topping has cheddar but also Parmagiano Reggiano. Oddly enough it isn’t a protected title like many of the French and Italian cheeses (and a couple of Danish ones as well). I’ve updated the recipe to follow my current method, so the amounts in the video are off and you will get better results if you use what’s listed in the recipe here.Ĭheddar originates from the English village Cheddar in Somerset.
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