Savory Sourdough: Ham, Swiss, & The Cheesening
Tired of the same old sourdough routine? Looking to level up your bread game with a flavor explosion that will leave everyone begging for seconds? Well, my friends, you’re in the right place. Today, we’re diving into the world of savory sourdough, specifically, a ham and Swiss powerhouse packed with an extra cheesy punch.
This isn’t just any ham and cheese sourdough. We’re talking about taking that beautiful, crusty sourdough we all know and love and infusing it with a serious cheesy and savory boost. And the secret ingredient? Let’s just say, things are about to get cheesening.
The Ham & Swiss Lowdown
For this creation, we’re incorporating the classic duo of ham and Swiss cheese directly into the sourdough structure during the lamination process. This means that instead of just sitting on top, the gooey goodness is baked into the bread, creating pockets of melty perfection and savory flavor in every bite.
Wait, What’s the “Cheesening”?
Ah, the star of the show! For that extra cheese factor, we’re not just relying on the Swiss cheese. We’re introducing Dan O’s Cheesening Seasoning. If you haven’t tried this magic dust, it’s a parmesan and spice blend that adds an incredible depth of cheesy flavor and a subtle kick that perfectly complements the ham and Swiss. Think of it as your secret weapon for making everything, well, cheesier!
The Master Plan
Here’s the basic rundown of how this savory sourdough masterpiece comes together:
1. Sourdough Start: We’ll begin with a standard sourdough dough process, letting it undergo its bulk fermentation. (Insert your favorite sourdough recipe link here, or just a general reminder about the process).
2. The Lamination Stage: This is where the magic happens! Once the dough is ready, we’ll gently stretch it out and begin the lamination process. During this stage, we’ll carefully layer in:
- Savory Ham Slices: Think quality deli ham, thinly sliced, ready to distribute its salty, smoky flavor.
- Melty Swiss Cheese: That classic nutty, sweet, and slightly salty Swiss flavor that melts beautifully.
- The Cheesening Sprinkles: Here’s where we add that extra layer of cheesy goodness. Dan O’s Cheesening gets sprinkled in between layers, ensuring that every bite has that distinct, irresistible cheesy punch.
3. Shape & Proof: We’ll fold and shape the dough, encasing all the savory fillings inside, and then let it proof as usual, allowing those flavors to meld and the dough to develop its final structure.
4. Bake to Perfection: Then, it’s into the oven for that golden crust and a beautiful oven spring. The Swiss cheese will melt and fuse with the ham, and the Cheesening will toast and intensify, filling your kitchen with a mind-bogglingly delicious aroma.
The Verdict?
Get ready for an explosion of flavors and textures. The crust is crispy, the interior is soft and chewy, and with every bite, you’re met with pockets of melty Swiss cheese.
Ham and Cheese Sourdough
Created by Sue Mun
Makes One Sourdough Boule
Ingredients
For the Dough:
- 110g ripe sourdough starter
- 350g water
- 500g bread flour
- 10g salt
For the Inclusions:
- Dan O’s Cheesening Seasoning
- 5 slices Swiss Cheese, chopped
- 150-200g fully cooked ham slices, chopped
Instructions:
Make the Dough:
- In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using west hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle. Evenly sprinkle some Dan O’s Cheesening Seasoning, Swiss cheese, and ham across the dough. Perform a book fold. Spread more cheese, ham, and seasoning on top and gently roll the dough up. Then gently push/pull dough into a tight round in a candy cane motion.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 25 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
