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

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
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Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
14 hours
Total Time: 15 hours 5 minutes
Servings: 10 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

Instructions

Mix the Dough

  • In a large bowl, combine the starter and water. Stir until mostly dissolved.
  • Add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains. Cover and rest 30 minutes.

Strengthen the Dough

  • Perform 3–4 sets of stretch and folds, spaced 30 minutes apart. Keep dough covered between sets.

Add the Inclusions

  • During the second or third set of stretch and folds, gently incorporate the chopped bacon and shredded smoked gouda. Fold carefully to distribute evenly without tearing the dough.

Bulk Fermentation

  • Cover and allow the dough to bulk ferment at room temperature until risen, puffy, and showing bubbles along the sides. (Timing will vary depending on temperature — typically 4–6 hours total bulk.)

Shape

  • Turn dough onto a lightly floured surface (I use rice flour). Shape into a tight round. Let rest 15–20 minutes, then perform a final shape.
  • Place seam-side up into a floured banneton or towel-lined bowl.

Cold Proof

  • Cover and refrigerate 8–12 hours.

Bake

  • Preheat oven with Dutch oven inside to 450°F (232°C).
  • Turn dough onto parchment, score, and carefully place into hot Dutch oven.
  • Bake covered for 25 minutes
  • Remove lid and bake 20 additional minutes, until deep golden brown
  • Internal temperature should reach about 205–210°F.

Cool

  • Cool completely on a wire rack before slicing (at least 1 hour).

Notes

Storage Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 617mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Calcium: 128mg | Iron: 1mg
Calories: 279kcal
Tried this recipe?Mention @Bake.With.Jamie