Cheddar Pretzel Sourdough Bread (Edit recipe)

Autolyse

1. Mix together lukewarm water and sourdough starter. Add in brown sugar and vanilla. Mix until sugar has disolved.
2. Mix in flour until a shaggy dough forms.
3. Cover and rest 1 hour.

Salt & Hydration

1. Dimple the dough, add 10 g salt and 20 g water, then work in until absorbed. Cover, let sit 30 minutes.

Stretch & Folds

1. Perform 4 rounds of stretch & folds, spaced 30 minutes apart

Bulk Fermentation

1. Cover and allow to rise until 30–40% increased in volume (depending on dough temperature), about 3–5 hours.

Cheddar Cheese Lamination

1. Lightly flour the surface, gently stretch dough into a large rectangle.
2. First fold: Sprinkle about half of the cheddar cheese evenly, fold dough over.
3. Second fold: Sprinkle more cheddar cheese, fold again.
4. Third fold: Repeat with reamaining cheedar cheese.
5. This creates layers of cheddar cheese , similar to laminated pastry.

Shape & Proof

1. Shape into boule or batard. Place seam-side up in a floured banneton.
2. Cover and refrigerate overnight (12–16 hours).

Boil (Pretzel Step) - On Baking Day

1. Add 7 cups of water to a 3–4 quart saucier pan with ⅓ cup baking soda. Bring to a boil.
2. Flip the bread onto a silicone bread sling (or an extra-large piece of parchment paper) and carefully lower the dough into the boiling water. Keep the sling straps or parchment edges out of the water so they’re easy to grab when removing the loaf.
3. Boil for 1–2 minutes, using a ladle to gently scoop and pour the boiling water over the top of the dough.
4. Carefully remove the loaf and place on to parchment paper or a clean silicone bread sling (this part is tricky).

Bake

1. Preheat oven with Dutch oven to 450°F for 30 to 60 minutes.
2. Score dough, place in preheated dutch oven, bake covered for 30 minutes.
3. Reduce heat to 425°F uncover, and bake another 20–25 minutes until golden brown and crisp and internal temperature is between 205°F-210°F.

Butter & Salt Finish

1. Remove bread from Dutch oven and let cool 1 hour.
2. Brush with 1–2 tablespoons melted butter.
3. Sprinkle with flaky salt or pretzel salt.

Cool & Serve

1. Cool on a wire rack for another 1 hour before slicing.