My Family LOVES This Cheesy Gouda and Herb Sourdough

Elevate your bread game with Caramelized Onion Gouda and Herb Sourdough! Infused with aromatic herbs and rich flavours, this is a savoury twist on classic bread that will leave your taste buds wanting more.
▼ ▽FREE GOUDA AND HERB SOURDOUGH DOUGH CALCULATOR
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▼ ▽GOUDA AND HERB SOURDOUGH RECIPE
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▼ ▽LEARN SOURDOUGH ONLINE COURSE
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▼ ▽HOW I FEED MY SOURDOUGH STARTER
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▼ ▽ OFFICIAL WEBSITE WITH MORE TIPS, RECIPES AND GUIDES
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▼ ▽ TIMESTAMPS
00:00 - Introduction
00:35 - Fermentolyse
03:16 - Mixing
05:20 - Bulk Fermentation
06:00 - First Fold
06:57 - Dough Lamination
13:24 - Shaping
19:34 - Baking
22:07 - Crumbshot
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▼▽ MY GEAR
BEGINNER SOURDOUGH KIT - geni.us/16Wwx
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SOURDOUGH HOME - geni.us/VvON
THE BEST BREAD PAN - geni.us/OQUcJ
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CAMBRO DOUGH TUB - geni.us/tfDafN3
SOURDOUGH SPATULA - geni.us/FtvOfJR
BOWL SCRAPER - geni.us/Ybll
GLOBE PLANETARY MIXER - geni.us/TwILAq
THE BEST THERMOMETER - geni.us/cZg7y,
BANNETONS - geni.us/HlsSKz, geni.us/iIVj7l
COOLING RACK - geni.us/B2gy
GIANT TIMER - geni.us/XuzV Dutch oven geni.us/PtlQ
▼▽ FILMED WITH
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Osmo Pocket 2 - geni.us/XOKQ
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[@sankhabanka528]

Thanks for the long format video man. Really appreciate you taking the time to go through the small things like temperature. Tried your jalapeño and cheddar sourdough on the weekend and everyone loved it. Keen to try this next! Keep up the good work, loving it here from Australia!

[@matthewjamesduffy]

Happy to hear that, we are enjoying making these videos and learning as we go. Is there any other breads you'd like to see on the channel?

[@Andresflores13]

I ve learned a lot from your videos my friend, my breads passed from decent to perfect with your techniques, you make this to learn soooo easy, Gracias desde Mexico

[@matthewjamesduffy]

Thank you! Comments like this are why I keep making videos ;0

[@itsjude1]

Can’t wait to try this one! That was by far the best shaping video I’ve seen! Thanks for the in-depth instruction.
What kind of pizza oven is that? Would love to see videos of that in action!

[@ayhansuozer2991]

Wonderful work!

[@TheProKitchen1]

Thank you for taking your time to cover step by step process and every little detail involved. You got a lovely studio and a garden chef. 4 Thumbs up!!!!

[@matthewjamesduffy]

Chef thank you!

[@iswearnotme]

This recipe RIPS. The results are amazing. Reminds me a little bit of a good cheese bagel. I used smoked gouda and thyme in mine. I proofed in the longer batard shaped banettons, which resulted in longer shorter loaves, but I still got a great ear after baking in my new challenger bread pan (thank you, mom).
Your channel is a godsend. Transitioning from yeasted bakes to sourdough has been incredibly rewarding thanks to you.

[@matthewjamesduffy]

Love to hear it! Thanks for taking the time to write such a positive comment on my post, this is why I keep making sourdough and bread baking videos!

[@matthewmorgan2975]

Awesome video, awesome bread 👌🏻😍👏🏻

[@danm-]

Informative, clear instruction! Amazing as always chef!

[@matthewjamesduffy]

Thanks Dan! I am getting better at making the videos and having fun while doing it!

[@joshuamccarvell6427]

I gotta try this! Great video!

[@matthewjamesduffy]

Thanks Josh!

[@carolinebakes]

Thanks!

[@matthewjamesduffy]

Welcome!

[@jklphoto]

TY for making this full-length new video professor! Love that you're including Juniper. No worries about toys around the house/yard. Trust me, before you know it, she'll be off to uni! Have you done a video on how different flour types can be used in sourdough like Rye and Spelt? I've noticed how rye is sticky and lacking gluten.

[@matthewjamesduffy]

Thanks for watching and I’m already seeing how fast the time can fly🥹. I have not done a video on that but it’s a great idea thank you!

[@jklphoto]

@@matthewjamesduffy you are most welcome. Your thoughts on how different flours effect dough structure, handling and fermentation would be greatly appreciated.

[@sigridgreensalmonson139]

Hi Matthew! Love this recipe, and I am currently trying it out. What is your fridge's temperature and how long do you cold ferment your loaves before baking? :)

[@matthewjamesduffy]

Thank you! It’s about 3-4C. I usually do 12-18 hours.

[@jillmartin8195]

Looks so good! Thank you for the walk through tutorial !

[@deebrake]

Wow, are you telling me I can put my oregano into this even if it has flowered. Mine has gone to flower so I thought I could not use it. Thank you.

[@matthewjamesduffy]

Yes you can, just a heads up the stems get very wooden when it flowers so just don't use the stem!

[@codosapien1772]

Hurbs.

[@pwthon]

first

[@Big_Renfrew]

Theres nothing wrong with your yard, looks lived in.

[@matthewjamesduffy]

Thank you ❤