Cheddar sage Dutch oven bread from Bake from Scratch Magazine, Sep/Oct 2018 (page 48)

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Notes about this recipe

  • Zosia on March 30, 2019

    Fabulous bread! I substituted Gruyere and thyme for cheddar and sage respectively and it was delicious. Dough fermented 36hrs refrigerated; proofed 1.5hours in a banneton basket. (I inverted the proofed dough onto parchment that I used as a sling to transfer dough and baked bread to and from screaming hot Dutch oven).

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