Name: Bacon and Smoked Gouda Sourdough Bread
Prep time: 20 min
Cook time: 45 min
Total time: 905 min
Ingredients: 150 g active sourdough starter (bubbly & at peak, heaping 1/2 cup); 325 g water (1 1/3 cups); 500 g bread flour (4 cups plus 2 tablespoons); 10 g fine sea salt (2 teaspoons); 52 g chopped cooked bacon (about 5 slices); 170 g shredded smoked gouda cheese (6 oz or 1 1/2 cups); rice flour (for dusting)

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This bacon and smoked Gouda sourdough bread is perfect for sandwiches, melts, or along with bacon and eggs for breakfast! The crisp bacon paired with the melty smoked Gouda bread would also make a great companion with your favorite soup recipe.

Three slices of sourdough smoked gouda and bacon bread on a wooden cutting board. The rest of the loaf sits in the background.

My house smelled so heavenly when I was baking this loaf! I love making savory sourdough loaves. They pair well with so many things: soups, stews, for grilled cheese, other melts or sandwiches, or along with your morning breakfast.

This bread is perfectly crispy on the outside and soft on the inside.

Looking for more fun sourdough bread recipes? Check these out!

Ingredients

Active sourdough starter – make sure it is active, and bubbly. This is what will help the bread rise.
Water – filtered water, preferably.
Bread flour – I use unbleached bread flour.
Fine sea salt
Cooked bacon, chopped – cook the bacon beforehand and drain any excess grease or oil. I used leftovers from breakfast that my kiddos didn’t finish!
Shredded smoked Gouda cheese – Smoked Gouda is best for flavor.
Rice flour – I sprinkle rice flour on the surface as I’m shaping the sourdough and also in the banneton where it will overnight cold ferment. Rice flour helps prevent gumminess as it’s gluten-free.

Three slices of sourdough bacon and gouda bread sit on a wooden cutting board.

Step-By-Step Instructions

Sourdough dough bulk fermenting in a glass mixing bowl.

Mix the Dough

In a large mixing bowl, combine the active starter and water. Stir until the starter is mostly dissolved.

Add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains. The dough will feel slightly sticky.

Cover and let rest for 30 minutes (this is your autolyse).

First Stretch & Fold

After resting, perform your first set of stretch and folds by lifting one side of the dough and folding it over itself. Rotate the bowl and repeat 4 times.

Cover and rest 30 minutes.

The sourdough dough sits in the glass mixing bowl with the chopped bacon.

Add Bacon & Cheese

During your second set of stretch and folds, gently sprinkle in the chopped bacon and shredded smoked gouda.

The shredded smoked gouda cheese has been added to the sourdough dough and chopped bacon.

Fold Dough

Fold the dough over itself several times to evenly distribute the inclusions.

I'm starting to fold the dough over the inclusions during the second set of stretch and folds.

Continue Strength Building

Don’t worry if some pieces peek out — they’ll create those delicious crispy bits during baking.

Cover and rest 30 minutes.

Perform 1–2 additional sets of stretch and folds, spaced 30 minutes apart, until the dough feels smoother and holds its shape.

The sourdough dough continues to bulk ferment with the inclusions added in.

Bulk Fermentation

Cover and allow the dough to bulk ferment at room temperature until risen and puffy with visible bubbles along the sides.

Bulk fermentation typically takes 4–6 hours total, depending on the temperature of your kitchen.

The dough should look airy and feel light when gently pressed.

Pre-Shape

Turn the dough out onto a lightly floured surface. Gently shape into a loose round.

Let rest uncovered for 15–20 minutes.

Final Shape

Shape the dough into a tight round by pulling it toward you to create surface tension.

Place seam-side up into a floured banneton or towel-lined bowl.

The sourdough dough ball sits on a bread sling after an overnight cold ferment and being scored.

Cold Proof

Cover and refrigerate for 8–12 hours (overnight works perfectly).

Score Bread

Preheat your oven with a Dutch oven inside to 450°F.

Turn the dough onto parchment paper. Score the top with a bread lame or sharp knife.

The sourdough bacon and smoked gouda bread is shown in the Dutch oven part way through the baking process (right after the lid has been removed).

Bake

Carefully transfer into the hot Dutch oven.

Bake:

25 minutes covered
20 minutes uncovered

The crust should be deep golden brown and the internal temperature around 205–210°F.

The entire loaf of sourdough bacon and smoked gouda cheese bread sits on a wooden cutting board.

Helpful Hints

Cook bacon until fully crisp. Soft bacon will release excess grease into the dough and affect structure. Let it cool completely before adding.
Shred cheese from a block. Pre-shredded cheese contains anti-caking agents that can affect melt and texture.
Add inclusions gradually. Sprinkle bacon and cheese in layers during stretch and folds instead of dumping it all in at once for more even distribution.
Don’t overwork after adding inclusions. Too much handling can tear gluten strands and cause cheese to leak excessively.
Watch your bulk fermentation closely. Cheese and bacon slightly slow fermentation. Look for a 50–75% rise, a domed surface, and bubbles along the sides — not just the clock.
Cold dough scores cleaner. If your dough feels soft, give it 15–20 extra minutes in the fridge before scoring for a sharper design.
Expect some cheese leakage. A little bubbling or crisped cheese on the outside is normal (and delicious).
Bake until deeply golden. Don’t pull it early — a rich, dark crust balances the salty bacon and smoky cheese.
Cool completely before slicing. Cutting too soon can make the crumb gummy due to melted cheese.

Equipment

Large mixing bowl – For mixing and bulk fermentation
Dough whisk or wooden spoon – To combine the dough initially
Bench scraper – For shaping and handling the dough
Digital kitchen scale – For accurate measurements
Banneton basket (or bowl lined with a floured kitchen towel) – For final proofing
Bread lame or sharp knife – For scoring the dough
Dutch oven with lid – Creates steam for a beautiful oven spring and crust
Parchment paper – For easy transfer into the Dutch oven
Cooling rack – Allows air circulation to prevent a soggy bottom

Storage

Room Temperature:
Store the cooled loaf in a bread bag, linen bag, or wrapped loosely in foil at room temperature for up to 3 days. Avoid airtight plastic containers, as they can soften the crust.
For Best Texture:
Because of the cheese, this bread is best enjoyed within the first 48 hours.
Reheating:
To refresh the crust, warm slices in a toaster or place the whole loaf in a 350°F oven for 8–10 minutes.

Freezing Instructions

To Freeze Whole:
Wrap the completely cooled loaf tightly in plastic wrap, then foil. Freeze for up to 2 months.
To Freeze Slices (Recommended):
Slice the bread first, then place parchment between slices and store in a freezer-safe bag. This allows you to toast slices directly from frozen.
To Thaw:
Thaw at room temperature or warm in a 350°F oven until heated through. First, run the loaf under the faucet water to completely wet it. Then, set it directly on the oven rack and bake for about 10-20 minutes or until the crust is hard and the inside is soft again.

Bacon and Smoked Gouda Sourdough Bread

A rich, savory sourdough loaf loaded with crispy bacon and melty smoked gouda. Perfect toasted with butter, used for grilled cheese, or served alongside soup.

5 from 2 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 15 5

Servings: slices

Author: Jamie

Equipment

Ingredients

Dough

▢ 150 g active sourdough starter bubbly & at peak, heaping 1/2 cup
▢ 325 g water 1 1/3 cups
▢ 500 g bread flour 4 cups plus 2 tablespoons
▢ 10 g fine sea salt 2 teaspoons

Inclusions

▢ 52 g chopped cooked bacon about 5 slices
▢ 170 g shredded smoked gouda cheese 6 oz or 1 1/2 cups
▢ rice flour for dusting