At a Glance
Käsebrot is a savory sourdough loaf with pockets of melted cheese and a crunchy crust. Long fermentation develops flavor while preserving dough strength; cheese is incorporated late to prevent fat interfering with gluten and fermentative activity[1][2].
Not suitable if:
- • You don't have an active starter → create a starter
- • You need a completely non-dairy loaf → browse other recipes
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of flour, water and cheese
Dutch Oven
Generates reliable steam for an open, crunchy crust
Banneton Proofing Basket
Supports final shaping and a tidy loaf during proof
Dough Scraper
Helps fold in cheese and handle sticky dough
Bread Lame
For precise scoring that controls oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Accurate hydration and cheese percentage are essential; scale-based recipes are repeatable and reduce gummy crumb risk[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 450g | 90% | strong flour for open crumb |
| Whole wheat flour | 50g | 10% | adds flavor and structure |
| Water | 350g | 70% | room temperature, adjust ±10g if dough feels dry |
| Active sourdough starter (100% hydration) | 100g | 20% | fed and bubbly |
| Salt | 10g | 2% | |
| Cheese (Gruyère, Emmental or aged cheddar) | 150g | 30% | cut into 1 cm cubes; use a dry, aged cheese for best melting behavior |
| Optional: black pepper | 1/2 tsp | 0.1% | freshly cracked |
Schedule
Weekend Version
Start in the morning and bake in the afternoon
Weekday Version
Mix in the evening and bake next afternoon
💡 Tips
- If bulk fermentation is progressing too fast, move dough to the fridge to slow activity[1]
- Cold proofing develops flavor and makes scheduling flexible; cheese distribution remains stable when folded in just before final shape[2]
Step by Step
Autolyse
Mix bread flour and whole wheat with water until no dry flour remains in a large mixing bowl. Rest 30 minutes. Autolyse hydrates starches and reduces mixing time, improving crumb and crust[1].
⏱ 30 minutes
Mix starter and salt
Add active starter and salt to the autolysed dough. Use a dough scraper to fold until ingredients are incorporated. Don't overmix; aim for gluten development via folds rather than aggressive kneading[1].
⏱ 10 minutes
Bulk fermentation with folds
Perform 3-4 coil folds or intermittent stretch-and-folds over the first 2–3 hours, then let rest undisturbed. Keep covered to prevent skinning.
⏱ 3-4 hours (varies)
Pre-shape and rest
Turn dough onto a floured surface. Pre-shape gently into a loose boule. Rest 20 minutes to relax gluten.
⏱ 20 minutes
Final shape and fold in cheese
Flatten dough into a rectangle, sprinkle evenly with cheese cubes. Fold dough over the cheese using a dough scraper and seal seams; perform a rolling motion to create layers and trap cheese pockets. Place seam-side up in a floured banneton or bowl.
⏱ 10 minutes
Final proof
Proof at room temperature until noticeably risen, or cold proof in the fridge for 8–18 hours. Cold proof improves flavor and keeps cheese from liquefying excessively before oven spring[2].
⏱ 1.5-2.5 hours (room temp) or 8-18 hours (fridge)
Bake
Preheat oven to 475°F/245°C with a preheated Dutch oven inside for 30–45 minutes. Transfer loaf onto parchment paper, score with a bread lame to control expansion, and place in pot. Bake covered 15–20 min, then uncover and reduce to 430°F/220°C for 20–25 min until crust is deep golden and cheese edges caramelize.
⏱ 40-50 minutes
Cool
Use oven mitts to remove loaf and cool on a wire rack for at least 90 minutes. Cutting too early yields a gummy crumb because starches need time to set[1].
⏱ 90 minutes +
Tips & Variations
Variations
Herbed Käsebrot
Add 1 tbsp chopped fresh chives and 1 tsp dried thyme to dough
→ Adds aromatic, savory notes that pair great with cheese
Spicy
Use pepper jack or add 1 tsp crushed chili flakes
→ Gives a spicy bite; good for open-faced sandwiches
Mixed cheeses
Use equal parts aged cheddar and Gruyère
→ Balance of strong flavor and good melting
Pro Tips
- 💡 Score conservatively to retain some cheese at the surface for caramelized flavor
- 💡 Slice with a serrated bread knife after loaf cools to preserve crumb structure
- 💡 Brush top lightly with olive oil before baking for extra sheen
Common Issues
If something went wrong, check these common issues:
Storage
Room temp in bread bag or box
3-4 days
Keep cut side down to preserve moisture
Wrapped in kitchen towel
2-3 days
Use linen for better breathability
Freezing
3 months
Slice before freezing; toast slices straight from frozen
⚠️ Avoid storing in the refrigerator — it accelerates staling through starch retrogradation[1]