Boursin Cheese Sourdough Bread Recipe with Garlic and Herb Cheese
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This bread recipe delivers an ultimate cheesy experience for your homemade sourdough bread.
Table of Contents
For sourdough enthusiasts aiming to improve their baking skills this Boursin cheese sourdough bread should be your next bake. This bread has all the qualities that make a loaf perfect for me including chewy texture, tangy flavor, golden brown exterior and soft interior filled with bubbles. But the real secret? I start the mixing process by blending one round of Boursin cheese into the water. The dough absorbs every bit of garlic-herb essence throughout this bread which delivers an incredible flavor that needs no additional toppings.
Why You'll Love It
The taste of this sourdough recipe stands out as one of the best I have ever created. The Boursin cheese merges seamlessly into the dough to deliver creamy richness without requiring multiple cheese types to be folded in. This loaf demonstrates how a single powerful cheese can enhance sourdough bread with minimal effort compared to using multiple cheese varieties.
A Loaf Worth Making Again and Again
The bread’s soft interior and sturdy texture with its slightly crisp crust makes it ideal for slicing and toasting or transforming into a cheesy garlic bread base. Using minimal ingredients and allowing some time makes this simple method perfect for elevating your homemade sourdough bread without adding complexity.
This isn’t your average white bread. Boursin’s creamy texture infuses the tangy sourdough bread with earthy richness in every slice. This bread becomes your top choice for grilled cheese sandwiches and garlic toast while also serving as an excellent accompaniment to soups and roasted heirloom tomatoes.
Step-By-Step Instructions
Mix the Boursin Water
Mix in the bread flour until the dough forms into a shaggy ball. Wrap the bowl in plastic wrap or place a damp towel over it for the 30-minute autolyse phase.
Form the Dough
Mix the full round of Boursin Garlic & Fine Herbs cheese with warm water in a small bowl. Mix the ingredients until they reach a predominantly smooth state by either using a fork or opting for a food processor when necessary. Incorporate the active sourdough starter into the mixture by mixing thoroughly.
Add the Salt
Complete 3–4 coil folds or stretch-and-folds sets every 30 minutes for two hours. To do this, stretch your dough up and over itself, then repeat every quarter turn until you get around the whole bowl. As you perform the stretches the dough will transform into a smooth and elastic texture. The appearance of numerous bubbles indicates that fermentation is progressing well.
Stretch and Folds
Evenly distribute salt over the dough surface and blend it through pinch-and-fold technique. Allow the dough to relax for 30 minutes inside a warm environment.
Bulk Fermentation
The dough should rise until it reaches nearly double its size at room temperature which will take approximately 4–6 hours based on your kitchen temperature.
Shape and Cold Proof
Shape the dough into a round form before placing it into a bowl or banneton coated with flour. Seal the dough with plastic wrap or foil before storing it in the refrigerator overnight.
Bake the Bread
Start preheating your Dutch oven to 475°F to ensure it reaches the right temperature for at least 30 minutes. Place the dough on parchment paper and make slashes on top before lifting it into the pre-heated pot with care. Bake with cover for 20 minutes and continue to bake for an additional 20-25 minutes without cover until the crust turns deeply golden brown.
Cool on a Wire Rack
After removing the bread from the oven place it on a wire rack to cool for at least one hour before slicing it. The loaf stays whole inside while preventing its center from turning mushy.
Optional Garlic Herb Butter Finish
As the bread remains warm to touch use a small bowl to melt butter together with minced garlic olive oil and freshly chosen herbs or garlic powder. Evenly apply a layer of butter mixture to the loaf’s surface with the help of a pastry brush. Add enhanced taste by sprinkling parmesan cheese and cracking black pepper on top.
Serving Ideas
This bread tastes rich when eaten alone yet complements various meals perfectly.
Use a toaster oven to toast bread after applying a drizzle of garlic butter.
Serve with heirloom tomatoes and fresh basil
This bread creates ideal grilled cheese sandwiches because its durable texture resists sogginess
After slicing the loaf into 1-inch pieces cook them to create cheesy garlic bread.
Use pizza sauce and melted cheese to prepare a fast flatbread.
Serves as an outstanding side dish when paired with soups, salads, or pasta.
My personal favorite: Create a pull apart bread with mozzarella, fontina cheese, and even feta cheese for a fantastic cheese pull.
More Tips
You do not need a stand mixer for this recipe because time will do the work.
When you allow the dough to rest and proof correctly you achieve the perfect texture suitable for making sandwiches and toast.
Utilize a cast iron inch skillet or baking sheet to save time during baking.
This Boursin cheese sourdough bread serves as both dinner bread, sandwich filler and soup companion because it’s a recipe you’ll return to time after time. This food provides supreme comfort through its recognizable richness and slight sophistication.
Boursin Cheese Sourdough Bread
This Boursin cheese sourdough bread is rich, flavorful, and easy to make—perfect for sandwiches, toast, or a cheesy garlic side dish.
Ingredients
- 100g Sourdough Starter
- 350g Water
- 550g Bread Flour
- 1 round Boursin Cheese
- 20g Olive Oil
- 9g Salt
- 2 Tablespoons Garlic Powder, optional
Instructions
- Mix the Boursin Water
In a small bowl, combine warm water with the full round of Boursin cheese. Stir until mostly smooth—use a fork or even a food processor if needed. Add the active sourdough starter and optional garlic powder and mix well. - Form the Dough
Add the bread flour and mix until you have a shaggy ball of dough. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse phase). - Add the Salt
Sprinkle the salt over the dough and incorporate using the pinch-and-fold method. Let the dough rest for another 30 minutes in a warm spot. - Stretch and Folds
Over the next 2 hours, perform 3–4 sets of coil folds or stretch-and-folds every 30 minutes. The dough will become more elastic and smooth. You should start seeing lots of bubbles forming—signs of good fermentation. - Bulk Fermentation
Let the dough rise at room temperature until it has nearly doubled—about 4–6 hours depending on your kitchen temp. - Shape and Cold Proof
Gently shape the dough into a round and place into a floured banneton or bowl. Cover with plastic wrap or a piece of foil and refrigerate overnight. - Bake the Bread
Preheat your Dutch oven to 475°F for at least 30 minutes. Turn the dough out onto parchment, score the top with a serrated knife, and carefully load it into the hot pot. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until deeply golden brown. - Cool on a Wire Rack
Remove from the oven and let cool on a wire rack for at least 1 hour before slicing. This helps keep the crumb intact and avoids a gummy interior.
Notes
Optional Garlic Herb Butter Finish
While the bread is still slightly warm, melt butter in a small bowl with minced garlic, olive oil, and a sprinkle of fresh herbs or garlic powder. Use a pastry brush to coat the top of the loaf. Sprinkle with a touch of parmesan cheese and a crack of black pepper for extra flavor.
