There’s something timeless about the process of baking bread. Sourdough, in particular, has a way of connecting generations, with methods passed down through hands-on guidance and shared knowledge. From teaching the careful feeding of a starter to demonstrating the perfect fold, making a sourdough bread recipe offers a rhythm that encourages patience, learning and connection in the kitchen.
Mentorship is at the heart of sourdough baking. Experienced bakers often share tips, troubleshoot challenges and guide newcomers through each stage, ensuring the tradition continues. These shared moments between friends, family members and neighbors are what keep the craft alive. In many kitchens, the skills learned during these sessions become part of a personal legacy, handed down for years to come.
In this recipe, those traditions meet Wisconsin agriculture. Onion, cheddar cheese and bacon bring familiar, local flavors into each loaf. Together, they turn a classic sourdough into a bread that reflects both local pride and the state’s farm-to-table spirit.
Baking a loaf like this isn’t just about the final slice. It’s about the care in each step, the guidance from those who’ve baked before and the joy of sharing the finished bread with others. Whether served alongside a meal or given as a gift, this Bacon, Cheddar and Onion Sourdough bread recipe carries with it the flavors of Wisconsin and the traditions of baking.
Bacon, Cheddar and Onion Sourdough Bread
Ingredients
Dough
- 250 g active sourdough starter
- 700 g water adjust to 675 g for lower hydration, up to 750 g for higher hydration
- 1000 g bread flour
- 18 g sea salt
- 20-30 g water mix with salt before adding to dough
Inclusions
- Dried minced onion
- Sharp cheddar shredded
- Cooked bacon crumbled
Instructions
- Feed starter (night before): Feed 50 g unfed starter with 150 g water and 150 g all-purpose flour. Cover and let sit overnight until bubbly and doubled.
- Pour 700 g water into a large bowl. Add active starter. Stir until mixture looks milky.
- Add bread flour. Mix until fully combined. Cover and rest 30 minutes.
- Mix 18 g sea salt with 20–30 g water. Add to dough and knead 3–5 minutes until incorporated. Cover and rest 30 minutes.
- Over the next 1.5–2 hours, perform 3–4 sets of stretch and folds or coil folds. Cover and rest between sets.
- Rest: Cover and let dough rise at room temp until doubled, or refrigerate 8–10 hours for slower fermentation.
- Divide and pre-shape: Turn dough onto counter. Divide into 2 equal portions. Gently shape into rounds by folding sides in and rolling up. Build tension by pushing away and pulling toward you 3–4 times.
- Add inclusions (lamination): Lightly moisten the counter. Working with one piece at a time, spread dough into a large rectangle. Evenly sprinkle dried minced onion, cheddar, and bacon. Fold dough like a letter (adding the inclusions in with each fold), then fold again from the other direction. Repeat with second loaf
- Let loaves rest uncovered 20 minutes.
- Repeat shaping from step 7. Place dough into floured proofing baskets, seam side up. Cover with plastic.
- Cold proof: Refrigerate overnight or up to 3 days.
- Preheat oven: Place Dutch ovens inside your oven and preheat to 500°F. If you only have one Dutch oven bake one at a time, but reheat the oven after you bake the first one to get it back up to temperature.
- Remove dough from fridge only when ready to bake. Flip onto parchment, score with a razor at a 45° angle. Place in Dutch oven, cover and bake at 450°F for 25 minutes.
- Remove lid and bake at 425°F for 10–20 minutes until desired crust color.
- Transfer to a wire rack. Cool completely before slicing.