In this post, I will go over this delicious dill sourdough recipe that uses feta cheese. This bread is flavorful yet subtle. A wonderful addition to your meal.
I recently started growing dill in my garden. Truth be told, I hadn’t used fresh dill in much of my cooking. It just wasn’t in my repertoire.
So, now here I am with a huge amount of dill. What is a girl to do? Well, it’s time to experiment in the kitchen. My first test was dill and eggs and I fell in love. Absolutely delicious!
I could have used cheddar or pepper jack. I think either would have been a nice version, but I went with feta as I felt the salty, earthy flavor would pair well with dill. And oh it did!
This bread wasn’t just beautiful, it was fantastic!
This bread does not use any yeast. It will only be using a sourdough starter.
- 50 Grams Active Sourdough Starter (100% hydration)
- 350 Grams Water
- 10 Grams Fine Sea Salt
- 500 Grams Bread flour
- 2 TBS Dried Dill ( or 4 tablespoons of fresh dill)
- 100-150 Grams of Crumbled Feta Cheese
- Feed your Sourdough Starter
About 12 hours before you plan to make your dough, feed your starter. I usually feed my started the night before at 8pm and start my dough at 8am.
2. Make the Dough
Take 50 g of the active starter and 350 g water into a large bowl. Stir to mix the starter evenly.
Add 500 g bread flour and 10 g sea salt to the bowl. You can use your hands or a spatula to mix the ingredients. The dough should look shaggy but cohesive. Cover the bowl and let the dough rest for one hour at room temperature.
3. Add the Dill and Feta
After an hour has passed mix in the dill and feta cheese. Stretch and pull the dough. You can do this by picking up the dough on one side and stretch it up and over itself. Do this till the dill and cheese is mixed well. The dough should form into a tight ball.
4. More Stretching and Folding
Cover the bowl and let the dough rest for about 30 minutes. Repeat the stretch and fold process at least one more time.
5. The Fermenting Process
After you are done with your final stretch and fold. Cover the bowl and let the dough rise for around 7-10 hours. The dough will rise around 50%, It will not double.
6. Shape Dough and Let it Rise
After the fermenting time has passed turn the dough out of the bowl onto a lightly floured surface. Shape the dough into a bow or loaf shape you choose. Once shappened place in the center of a piece of parchment. Use the parchment to move the loaf to a pan or baking sheet. Cover and let it rise at room temperature for 30-60 min.
7. Score Dough and Bake
30 minutes before you decide to bake, preheat your oven to 375°F. Once the time has passed carefully score your dough and place in your oven. Bake for 25 minutes. If the loaf is getting to dark on top you can place some parchment on top to prevent it from darkening furthur. Bake for an additional 20 minutes. The bread is done when it reaches an internal temperature of 190°F.
8. Let it Cool
Transfer your loaf to a cooling rack. Do not slice until 1-2 hours have passed. Slicking early results in dense gummy loaf.