Cheddar Sourdough Sandwich Loaf
Total Time: 7 hrs Difficulty: Beginner
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A naturally leavened sourdough loaf baked in a bread pan, studded with sharp cheddar and finished with a soft, sliceable crumb—perfect for sandwiches.

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Cheddar Sourdough Sandwich Loaf

Author: Jason George
Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 6 hrs Total Time 7 hrs
Cooking Temp: 475  F

Ingredients

Instructions

  1. Autolyse (30 minutes)

    Mix:

    • 500 g flour

    • 310 g water

    Stir until no dry flour remains. Cover and rest for 30 minutes.

  2. Mix

    Add:

    • 100 g active sourdough starter

    • 10 g salt

    • Remaining 20 g water

    Pinch and fold until fully incorporated and cohesive.

    The dough will be tacky at this stage — do not add flour.

  3. Bulk Fermentation + Strength

    Perform 4 stretch and folds, spaced 30 minutes apart.

    • Use wet hands to prevent sticking

    • Dough should become smoother and stronger with each fold

  4. Finish Bulk (Undisturbed)

    After the final fold, allow the dough to rise undisturbed until:

    • About 50% increase in volume

    • Rounded edges

    • Slight jiggle when the bowl is shaken

    • Small bubbles visible along the sides

    If your kitchen is warm, bulk fermentation may finish closer to 3.5 hours total.

  5. Pre-Shape + Cheese Inclusion

    • Lightly flour the counter

    • Gently turn out the dough

    • Stretch into a rectangle without aggressively degassing

    • Sprinkle cheddar evenly, leaving a 1-inch border

    • Fold bottom up, top down, then sides in

    • Roll into a loose log

    Bench rest 20 minutes, uncovered.

  6. Final Shape

    • Tighten the dough into a sandwich loaf shape

    • Keep all cheese fully enclosed

    • Place seam-side down into a parchment-lined loaf pan

    Optional: Add a thin layer of uncooked rice under the parchment to help prevent excess bottom browning.

  7. Final Proof

    Proof at room temperature until:

    • Dough crowns ½–1 inch above the pan rim

    • A gentle poke springs back slowly, not instantly

    This typically takes 1 to 1½ hours. 

    Do not overproof

    If the dough spreads, fails the poke test, feels weak, and has little oven spring, it has gone past optimal proofing.

  8. Baking

    • Preheat oven to 475°F (245°C)

    • Score loaf lengthwise with a shallow cut

    Bake:

    • 25 minutes at 475°F

    • Reduce oven to 425°F (220°C) and continue baking 20 minutes

    Optional: Cover with a second loaf pan (inverted) for the first 25 minutes to trap steam and improve oven spring.

  9. Cooling

    Cool on a wire rack for at least 60 minutes before slicing.
    Cutting early will result in a gummy crumb.

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