06/03/2026
Giving New Meaning to a Wine and Cheese Night
Wine and Cheese Sourdough Bread Recipe:
•180 Grams Warm Water
•120 Grams Red Wine (I used Cabernet Sauvignon)
•20 Grams Warm Water Mixed With 10 Grams Pink Pitaya (Dragon Fruit) Powder
•100 grams Active Sourdough Starter
•500 Grams Bread Flour
•10 Grams Salt
•1/2 lb (8 Ounces) Aged Asiago Cheese, Cut Into Small Cubes
•A Touch of Bread Flour Mixed With Rice Flour, for Dusting a Cloth Lined Banneton Basket, and Some More for Dusting the Dough Before Baking
Mix all of the ingredients well to form a shaggy dough. Let the mix rest covered for an hour and a half, at which point you’ll do a set of stretch and folds, and then cover once again. After another 30 minutes, do a second set of stretch and folds and cover. Then, after another 30 minutes, add your cheese cubes and do a set of coil folds, then cover. Then, after another 30 minutes, do one more set of coil folds, being gentle with the dough, so that the dough doesn’t tear and so that most of the cheese cubes stay tucked in the dough. Cover, and allow the dough to continue to bulk ferment for six to eight hours, depending on the temperature of your kitchen. My kitchen runs cold, so I let it continue to bulk ferment for eight hours. You’re looking for your dough to be jiggly and for it to pull away easily from the sides of your bowl.
At that point, sprinkle a lined banneton basket with a mixture of bread flour and rice flour, pre-shape, rest, then after 15 to 20 minutes, final shape your dough, and add it to the lined and floured basket. Cover the basket well, and refrigerate it overnight. The next morning, preheat your oven (with an empty Dutch oven in it) to 450°, setting a timer as soon as you put the cold Dutch oven into the cold oven. Set the timer for 45 minutes. At the 40 minute mark, pull your dough out of the refrigerator, remove it from the banneton basket, mist it with water, then dust it with a mix of bread flour and rice flour. Score it, then place it in the hot Dutch oven and bake it for 25 minutes covered, then 20 minutes more uncovered.
Remove the Dutch oven from the oven, then carefully remove the bread and place it on a cooling rack to allow it to fully cool before slicing into it. It will have a beautiful purpleish hue, and have delicious pockets of melted asiago cheese running throughout. It’ll have a subtle taste of wine and a delicious taste of sharp asiago. It’s insanely good! Trust me! No, better yet, don’t trust me. You’re going to have to try this recipe yourself! 😉 Be sure to save this video for future reference, and don’t forget to follow for more!
