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Durum Herb Cheese Sourdough Bread
This bread calls to mind a well-balanced pasta dish with whole durum flour, provolone cheese, basil, oregano, garlic and black pepper. It’s perfect for dipping in marinara sauce or eating with cured meats and sliced tomatoes. When you toast it, the cheese turns a beautiful reddish brown and the aroma is amazing.
The recipe took a while to develop, as I tried different flours and cheeses, and various stages of adding the ingredients before arriving at this simple and delicious formula in which the garlic and cheese are strong and complementary, and the crumb is attractive. I’ll give instructions on how to downgrade the garlic and cheese if anyone is so inclined, but I recommend going full-throttle. Your hands will smell great after the stretching and folding.
Below is the printable recipe, followed by photographic instructions, and then some pictures of earlier variations of this recipe that you may want to try.
Durum Herb Cheese Sourdough Bread
Durum wheat, garlic, herbs and provolone cheese make this sourdough bread a delicious accompaniment to a Mediterranean dinner, or the perfect bread to have with tomatoes and cured meats like sopressata, prosciutto, or salami.
Ingredients
Sauté
Dough
Instructions
Variations
Here are some pictures of the loaves I made on my way to this recipe. Note the different crumb structure from the different cheeses melting, and from stretching and folding vs. not; also different color from different flours (brown vs. yellow toned). More details are in the captions when you scroll over the pictures.
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Durum Herb Cheese Sourdough Bread