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Baking recipe · from the recipe book

Dill Cheddar Seeded Sourdough Boule

A deeply browned, crackly crust coated in sesame and pumpkin seeds gives way to an open, chewy crumb streaked with fresh dill and pockets of melted sharp cheddar.

Dill Cheddar Seeded Sourdough Boule

Ingredients

  • 3¼ cups400 gAll-purpose flour
  • ½ cup50 gWhole wheat flour
  • 1⅓ cups315 gWaterlukewarm, divided
  • 3½ oz100 gActive sourdough starter (100% hydration)
  • 1½ tsp9 gSalt
  • 1 cup shredded110 gCheddar cheesesharp, cut into 1/2-inch cubes
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 3 tbsp25 gSesame seeds
  • 1½ tbsp10 gYellow cornmeal, whole-grainfor dusting

Steps

  1. The night before mixing (about 8 to 12 hours ahead), feed your sourdough starter with equal weights of fresh all-purpose flour and water from your usual starter supply (separate from the amounts listed here), and leave it at about 75°F (24°C). It should peak, doubled and bubbly, in 4 to 8 hours; use it at its peak.
  2. In a large bowl, mix the all-purpose flour, the whole wheat flour and 290 g of the water until no dry patches remain. Cover and rest 45 minutes (autolyse).
  3. Add the sourdough starter and squeeze it into the dough with wet hands until even. Rest 30 minutes.
  4. Sprinkle the salt over the dough, add the remaining 25 g of the water, and squeeze and fold until absorbed. The dough is about 70% hydration and 2% salt, or roughly 73% hydration counting the starter.
  5. Bulk rise at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart; on the second set, spread the dough out, scatter the cheddar and the dill over it, and fold them in.
  6. Bulk is done when the dough has grown about 50%, feels airy and jiggly, and shows bubbles on the sides and top.
  7. Mix the pumpkin seeds and the sesame seeds on a plate. Turn the dough onto a clean, bare counter, pre-shape into a loose round, and rest 20 minutes uncovered.
  8. Shape into a tight boule, wipe the top with a damp towel, and roll the top in the seed mixture to coat. Dust a towel-lined bowl or banneton with the cornmeal and place the dough in it seam side up.
  9. Cover and cold proof in the fridge for 12 to 16 hours. It is ready when it springs back slowly when poked.
  10. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
  11. Turn the cold dough onto parchment, score one deep slash, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
  12. Uncover, lower to 450°F (230°C) and bake 25 to 30 minutes more, until the crust is deeply browned and the center reads 205 to 210°F (96 to 99°C).
  13. Cool the loaf on a rack at least 2 hours before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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