Mozzarella Cheese and Oregano, No Knead, Sourdough Bread

Today has been a fairly uneventful day which included errands and fuelling up my car. I think these days are boring for a reason, it gives me plenty time to be productive around the house. As I write this post I am noticing that I did indeed miss a big patch of floor in the main hallway, it’s a little bit dusty (big understatement).

Today I also I received an invite to go to a reading of a play on Thursday evening, that could be an interesting night as I’ve never been to one. The organiser is trying to get me involved with her productions, but for now I would sooner just be a spectator.

I ended up baking too, made two loaves of bread plus a special bread which was apricot and ginger which I will post later or tomorrow. I got to finish up my sourdough loaf also and it turned out really good. The cheese and oregano gently combined with the sourdough flavour was perfect, the crust was super tasty. I started to make this bread yesterday by mixing it up and leaving it sitting out in my worktop. Being winter I did not worry about the cheese as much kitchen isn’t the warmest room, especially over night. Anyway, the recipe is below.


2.5 cups strong white flour

1 cup water

1 cup sourdough starter

1 1/4 teaspoons salt

3/4 cup mozzarella cheese

2 table spoons olive oil

1.5 teaspoons oregano


Mix gently the flour, oil, water, starter and salt in a large bowl.

Stir in mozzarella and oregano.

Store in a covered bowl on your worktop for 18 hours, the dough will puff up somewhat.

After 18 hours or so tip the dough out and shape it into a boulle shape with plenty of flour.

Leave to rise in a banneton basket or on a non stick sheet dusted with cornmeal or rice flour.

After 1.5 hours to 2 hours have gone by heat your oven to 240C/470F for 15 to 30 minutes. Place your pizza stone or baking tray in the oven to warm also. Everything has to be super hot, also place a metal dish in the bottom shelf of the oven.

When almost ready to bake pour 1/2 cup boiling water into the metal bowl in the oven. It will steam.

Carefully tip your bread from the banneton basket onto a non stick sheet, slash the top of your bread to allow for expansion.

Transfer the baking sheet and bread dough onto your heated pizza stone in the oven.

Allow the steam to continue for another 10 minutes.

Remove the steam and reduce the oven temperature 220C/425F, bake for another 20 minutes or so.

You can tell when your bread is done if it sounds hollow when tapped.

Cool completely on a wire rack before slicing.

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