Holiday Herb & Feta Sourdough
Golden crust, tangy crumb, herby pockets, and melty feta surprises — the kind of bread that doesn’t just hold your leftovers, it upgrades them.
Equipment
- Mixing Bowl
- Dutch oven or a simple bread pan will do
- Parchment paper
- Digital scale
Ingredients
Base Dough
- 500 g Bread flour
- 100 g Active Starter
- 350 g water Room temp
- 10 g Sea Salt
Add-Ins
- ½-¾ c Crumbled Feta pat dry if extra wet
- ½ tsp Dried Sage
- ⅛ tsp Dried Thyme
- ⅛ tsp Dried Rosemary
- ⅛ tsp White Pepper
Instructions
- In a large bowl, combine the starter, water, and flour. Mix until the dough looks shaggy and sticky.Cover and let rest for 30–45 minutes (autolyse)
- Sprinkle in the sea salt, sage, thyme, rosemary, and black pepper.Mix or pinch everything together until fully combined.
- Let the dough rise at room temp for 4–6 hours.During the first 2–3 hours, do 3–4 stretch-and-folds every 30–45 minutes to build structure.
- During your last fold or lamination, gently spread the dough out and scatter the crumbled feta across the surface.Fold it over itself to lock the feta in — aim for little cheese pockets throughout.
- Once the dough has finished bulk fermenting, shape it into a round or oval loaf.Place seam side up in a floured banneton or towel-lined bowl.Cover and refrigerate for 8–12 hours.
- Preheat your oven to 475°F with your Dutch oven inside.Flip the dough onto parchment paper, score the top, and place it in the hot Dutch oven.Bake covered for 25 minutes, then uncover and bake another 20–25 minutes until golden brown.
- Let it cool completely — at least 1 hour.The feta keeps the crumb slightly creamy, so patience pays off here.
Notes
- For a softer, slightly chewier loaf with a hint of warmth, add 1–2 teaspoons of honey to the dough when mixing.
- For a crustier, more rustic loaf, skip the honey — it will bake up golden and crisp.
- If using fresh herbs, double the amount for the best flavor.
- For extra crunch and color, lightly brush the crust with olive oil before baking uncovered.
