Cheddar Cheese and Paprika Sourdough

A friend clued me into a new sourdough method that promised to be pretty low effort but still resulted with great bread. I decided to give the method a try with a loaf using some sharp cheddar cheese and paprika.


Using the lazy sourdough method is actually quite simple. The real key to this method is that you can use your unfed starter straight from the fridge without the need to make a levain. There’s also no autolyse which saves about 30 minutes.

Rough schedule:

  • 8 hour bulk fermentation w/ 4x folds at 30 minute intervals
  • 17 hour proof in the fridge

The exact schedule I used is at the bottom of this post.



  • 450g bread flour
  • 50g dark rye flour
  • 375g filtered water @ 90’F
  • 100g unfed starter straight from fridge (100% hydration)
  • 11g sea salt
  • 100g sharp cheddar cheese, 1/4″ cubes
  • 2 tsp paprika
All ingredients ready to mix


After mixing the dough, I performed 4 stretch and folds within the first 2 hours. I let the dough bulk ferment at room temperature for a total of 8 hours.

Once the dough had doubled, I shaped the loaf and put it in a banneton that I liberally dusted with rice flour. I put the banneton in a vegetable bag and then placed it in the fridge for a 17 hour cold proof.

One hour before baking I started preheating the oven, with a dutch oven inside, to 450’F. When it was time to bake, I took the loaf straight from the fridge and placed it in the preheated dutch oven, gave it a quick score and then put it in the oven.

I baked the loaf at 450’F for 20 minutes covered, then removed the lid of the dutch oven and baked for an additional 32 minutes.

Cheddar and Paprika loaf after 8 hour bulk fermentation
Cheddar and paprika loaf after 17 hour cold proof in fridge


I was a little skeptical of how this would turn out since this method takes a lot of shortcuts, but the long bulk fermentation and even longer cold proof seemed to work extremely well. I really like cold proofing and this method is going to make me do it even more. Cold proofed dough is so much easier to score, plus your time table is a lot more flexible since it doesn’t go from under to over proofed in a span of 10 minutes.

The paprika gives this loaf an awesome caramel color and the cheddar cheese melting out of the loaf makes this look almost like a weird round volcano.

I feel like I nailed the amount of paprika and cheddar for my tastes. If you are doing this for the first time, I’d recommend using 1-1.5 tsp of paprika instead of 2 tsp.

100g of cheddar is a great amount to get a little bit in every bite. The cheese melted nicely throughout the loaf. The crumb is a little more open than I like, but I feel like part of that might have been that I under-scored the loaf slightly.

The flavor is amazing. It’s super savory and full of flavor. I had a couple slices to soak up some green chile stew for dinner and I think I found my new go-to soup bread.

Close-up of the cheesy goodness
Nice orange hue to the crumb thanks to the paprika and cheddar

My Baking Notes

  • Ambient Temperature @ mixing: 75’F
  • Mixed @ 1:00pm on April 5th
  • Dough was 78’F at mixing
  • 4 stretch and folds in first 2 hours
  • Started proof @ 9:00pm on April 5th (8 hour bulk fermentation at room temp)
  • Preheated oven @ 1:00pm on April 6th (17 hour cold proof)
  • Into oven @ 2:00pm

6 Comments Add yours

  1. Dan Ayo says:

    This is a very interesting bread. Your write up is descriptive and helpful. Thanks for taking the time to share.

    If I can get the ingredients, I may have to give this one a try.

    Did the rye produce a noticeable flavor?


    1. alegrebread says:

      It definitely wasn’t noticeable in this loaf. I’ve been adding some other flours to my bread lately to help stretch my bread flour. It’s getting really hard to find bread flour on the shelves in these strange times.


  2. Janice Vernal says:

    Love all of your recipes. Especially blue corn and the cheddar paprika. I started the cheddar one yesterday and as always it was very sticky during the stretch and pull process but after the 8 hour rise everything is usually fine but yesterday after the 8 hour rise it was still very sticky. Didn’t rise very much in the frig, did rise a little in the oven. Any suggestions? I’m at 7600 elevation. Still tastes good 😊


    1. That’s strange. During your room temperature rise, did it double or was it still pretty flat? I wonder if your sourdough starter wasn’t as active as it should have been. I’ve had the lack of rise issue happen to me before but it usually has to do with me using a high percentage of some other flour, like rye or buckwheat.


      1. Janice Vernal says:

        Yes it did double, but still very very sticky.


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