Feta Cheese Sourdough Round Loaf .
Decided to lean into slow living today and bake something comforting 🤍
This feta & basil sourdough came out perfectly golden, soft on the inside, and full of flavor. There’s just something about letting dough rest, trusting the process, and filling the kitchen with that homemade bread smell ✨
Recipe below if you want to bake along:
• 500g flour (I used all-purpose)
• 350g room-temperature water
• 10g salt
• 100g active sourdough starter (nice & bubbly 🤍)
In a bowl, gently combine the flour, water, and sourdough starter until a shaggy dough forms. Cover and let it rest for 30–60 minutes — this is your first rise and a good moment to slow down 🌾
After the rest, fold in your add-ins. I used fresh crumbled feta and fresh basil, letting them tuck right into the dough.
Begin your stretch & folds — about 4 rounds over one hour, rotating the bowl each time and being gentle with the dough.
Once finished, cover and let the dough rest overnight (8–12 hours) in a cool room while the magic happens ✨
The next morning, allow the dough to come to room temperature for about 30 minutes. I added a few extra feta crumbles on top because… balance 🤍
Preheat your oven to 475°F with your Dutch oven inside so it’s nice and hot.
Score the dough if you’d like, then carefully place it into the hot Dutch oven.
Bake covered for 20–25 minutes, then uncover and bake another 20–25 minutes until beautifully golden.
Let the bread cool for at least one hour before slicing (hardest part, I know 🤍).
Homemade bread, bare feet in the kitchen, and a reminder that good things take time 🌾✨
Baking sourdough bread with added ingredients like feta cheese and fresh basil can elevate a simple loaf to a gourmet treat. One tip I’ve found valuable is to make sure your sourdough starter is very active and bubbly before mixing the dough to ensure a good rise and open crumb structure. The hydration level in this recipe (350g water to 500g flour) creates a pleasantly soft dough that's easy to work with but still sturdy enough to hold the add-ins well. When incorporating crumbled feta and basil, folding them gently but thoroughly during the stretch and folds helps distribute their flavor evenly without deflating the dough. The overnight rest in a cool room allows complex flavors to develop slowly, which enhances the taste and texture. Preheating the Dutch oven is critical for creating the steam environment that produces a crispy, golden crust. Scoring the dough before baking not only controls how it expands but also adds an attractive pattern to the loaf. After baking, letting the bread cool completely before slicing is essential—it sets the crumb and keeps it from becoming gummy. Adding a few extra feta crumbles on top before baking adds a beautiful visual contrast and a delightful burst of salty flavor with every bite. The whole process embodies the essence of slow living—taking your time, trusting the dough, and filling your home with the warm aroma of freshly baked bread. This method works wonderfully for experimenting with other herbs or cheeses to customize your sourdough creations.