The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato Scallion Cheese Sourdough Bread

isand66's picture

Potato Scallion Cheese Sourdough Bread

     This is very close to the Coffee Potato Sourdough I posted last week but I replaced the coffee with water and replaced the cheese powder with a mix of shaved Asiaggo and Parmesan cheeses and bumped up the percentage greatly.  I also eliminated the balsamic vinegar and added some garlic infused olive oil.

The end result was a bread that was even tastier than the last with a nice open crumb and chock full of cheesy goodness.  I highly recommend you try this one as it makes great sandwich bread and grilled bread as well.



Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the coffee together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients and mix on low for a minute.  Next add the rest of the coffee unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large loaf using a cloth covered Good Will find.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.


The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on a shelf above the pan and one on the top shelf.


Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.


Last signs of Summer....long gone!




Casey_Powers's picture

I so want this cheesy goodness! Cheese, potatoes, olive oil, and sweet details, Oh my!  That looks like a rather large loaf.  Don't be stingy and share.  I heard potatoes really enhance the bread.  I may get a little wild and add potato water.  Nicely baked and open crumb.

warm Regards,


isand66's picture

Thank you so much Casey.  I love the affect potatoes have on bread and it really worked well in this bake.  I just had some with some chicken salad I made for dinner and have been eating it all week.



Foodzeit's picture

Ian, another insane bake of yours, it looks insanely good and the idea of adding shaved Parmesan to the bread... I wish I can get my hands on some great Parmesan over here without having to take a mortgage before going shopping :). I just managed to make my own feta cheese and Parmesan is next on my list. Once I am able to do that, I only will take a few months and I can bake a similar delicious cheese bread. Enjoy a slice for me...

isand66's picture

Thank you for your kind words.  We are able to get some good pricing on cheese at the warehouse clubs here in New York.  I admire you for trying your own cheese and would love to try my hand at it myself one day when time permits.

Look forward to your next bake with or without cheese.


dabrownman's picture

inside and out Ian.  I think this one has to be better than the last one taste wise - fresh cheese makes it.  Lucy thought for a minute, about as long as she can think, that you did a Floyd blueberry cheese braid but it turned out to be nice scoring instead.  She liked it after a scary night!

A great crumb this time - who would have thought that it would have puffed itself up so well!

Love the end of the season flowers in the garden.  Just picked the first of the first winter garden lettuce - have lots of tomatoes set on too.  Finally had to replant the Swiss chard. After 3 years it finally bit the dust at the end of the summer.

Great baking Ian!

isand66's picture

Thanks's funny how the photo makes the scored bread look so flat even thought it wasn't quite as flat as it looked.  It did puff up nicely and I love the taste of this one.  I've been eating it all week for lunch and breakfast.

Have my apple cider concoction ready to bake in a couple of hours....I'm curious to see how this one will taste.  I know you will like this one.  Not the same as your bakes but should be tasty.

I guess the reward you get for inferno like summers is a mild winter where you can plant veggies.  I did not have a good summer garden this year so I will live vicariously through your winter bounty.

Its actually a balmy 65 degrees today with rain but crazy warm for November.

Happy Baking.   Look forward to your next bake.