• 60g active sourdough starter
• 310g filtered water, slightly warm
• 370g bread flour
• 30g whole wheat flour
• 7g fine sea salt
• 90g Wood River Creamery Original Cheddar Gruyere, cut into ¼- to ½-inch cubes
• 40g dried sun-dried tomatoes (not packed in oil)

Recipe & Photo Credit: Heartbeet Kitchen

1. In a large bowl, combine the sourdough starter and water until the starter is dissolved.
2. Add both flours and mix until a shaggy dough forms. Cover and let rest for 40–60 minutes.
3. While the dough rests, soak the sun-dried tomatoes in hot water until softened.
4. Sprinkle the salt over the dough and work it in by squeezing and folding the dough.
5. Perform three sets of stretch-and-folds, allowing the dough to rest 30 minutes between each set.
6. Drain, rinse, pat dry, and chop the softened tomatoes.
7. Gently stretch the dough into a rectangle and evenly distribute the Cheddar Gruyere cheese cubes and chopped tomatoes over the surface. Fold the dough to enclose the fillings and return it to the bowl.
8. Cover and allow the dough to bulk ferment until it has increased by about 40–50% in volume.
9. Shape the dough into a loaf and place it in a floured proofing basket. Let rise at room temperature or refrigerate overnight.
10. Preheat a Dutch oven to 450°F.
11. Turn the dough onto parchment paper, score the top, and carefully transfer it into the hot Dutch oven.
12. Bake covered for 25 minutes. Remove the lid, reduce the oven temperature to 435°F, and bake an additional 15–20 minutes until deep golden brown.
13. Cool completely on a wire rack for at least one hour before slicing.

Tips

• Rinse salted sun-dried tomatoes after soaking to prevent an overly salty loaf.
• Cubed cheese creates delicious pockets of melted cheese throughout the bread.
• Allow the loaf to cool completely before slicing for the best texture.