🥖 Black Truffle Cheese Country Bread

—Rattanvibe Recipe

A rustic artisan bread infused with earthy truffle and melted cheese

📌 Yield

  • 1 medium loaf (fits a 17×12×6 cm proofing basket)

⏱️ Timing

  • Preparation time: 1.5 hours (excluding fermentation)

  • Fermentation & resting time: ~6 hours

  • Baking time: 20 minutes

  • Total time: ~8 hours

🧂 Ingredients

🧑🍳 Instructions

1. Autolyse (Dough hydration)

  • Mix bread flour and water until just combined.

  • Cover with plastic wrap and let rest for 30 minutes.

  • After resting, gently round the dough and refrigerate for 1 hour for improved gluten development.

2. Mixing

  • Transfer the dough to a stand mixer.

  • Add levain, black truffle paste, and salt.

  • Mix at low speed to incorporate, then increase to medium speed until the dough reaches full gluten development (windowpane stage).

3. Bulk Fermentation with Folds (3 hours total)

  • Rest the dough at 26°C (78.8°F). Perform a series of folds as follows:

TimeAction

4. Shaping & Final Proof

  • After the final fold, rest for 90 minutes, then shape tightly and place seam side up in a floured proofing basket.

  • Cover and cold-proof in the refrigerator at 4°C for 3 hours.

5. Freezing & Scoring

  • Transfer dough to freezer for 1 hour before baking (for cleaner scoring).

  • Preheat oven at 250°C (480°F) for 1 hour with baking stone or steel.

6. Baking

  • Invert dough onto parchment, dust with flour, and score with a sharp lame.

  • Load into oven with 3 seconds of steam.

  • Bake at 250°C for 10 minutes, then reduce to 220°C and bake for another 10 minutes.

✅ Finished Loaf Characteristics

  • Crisp, blistered crust with deep slashes

  • Airy, irregular crumb with pockets of melted cheese

  • Rich, earthy aroma from the truffle

  • Balanced saltiness and umami from cheese and levain

💡 Tips

  • Truffle paste is aromatic—avoid overuse or it may overpower the dough.

  • If using a weak levain, increase the bulk fermentation time slightly.

  • For best results, use a Dutch oven or baking stone with added steam.

📏 Scaled Ingredient Chart – Black Truffle Cheese Country Loaf

Ingredient Amount Notes
Bread flour 134 g High-gluten preferred
Water 102 g Room temperature
Levain (Lievito) 40 g Mature, active sourdough starter
Salt 2 g Fine sea salt recommended
Black truffle paste 15 g Choose quality truffle paste
Cheese cubes 27 g Cheddar or mozzarella works well
Step Rest time Action
1 30 min Coil fold or stretch & fold
2 60 min 4-side fold, rest for 1 hour
3 45 min Laminate on a wet surface, spread into thin sheet, add cheese, and roll carefully
4 45 min Double fold (fold both sides in), deflate large air bubbles with a wet toothpick
5 45 min Repeat the previous step
6 90 min Single fold + degas large bubbles
Ingredient 300 g Loaf 500 g Loaf 700 g Loaf
Bread flour 150 g 250 g 350 g
Water (76%) 114 g 190 g 266 g
Levain (30%) 45 g 75 g 105 g
Salt (1.5%) 2.25 g 3.75 g 5.25 g
Black truffle paste (10–11%) 17 g 27 g 38 g
Cheese cubes (20%) 30 g 50 g 70 g
Recommended banneton Oval M, Round M,
Natural Color M		 Oval L,Round M,Natural Color M Oval XL, Round L,Natural Color L

💡 Hydration: 76%. You may slightly adjust water (±2%) depending on flour absorption.

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Stage 300g Loaf 500g Loaf 700g Loaf
Bulk Fermentation 2.5–3 hours at 26°C 3–3.5 hours at 26°C 3.5–4 hours at 26°C
Folds During Bulk 3 total folds every 45 min 3 total folds every 45–60 min 4 total folds every 45–60 min
Rest After Final Fold 60–90 min before shaping 90 min before shaping 90–105 min before shaping
Cold Proofing (4°C) 2.5–3 hours or overnight 3–4 hours or overnight 4–6 hours or overnight
Freezer Before Bake 45–60 min 60 min 60–75 min
Oven Preheat 250°C for 1 hour 250°C for 1 hour 250°C for 1 hour
Initial Bake 250°C – 10 min 250°C – 12 min 250°C – 14 min
Secondary Bake 220°C – 10 min 220°C – 13–15 min 220°C – 15–18 min
Steam Yes, first 3–5 seconds Yes, first 5–8 seconds Yes, first 8–10 seconds

🔎 Additional Notes:

  • Larger loaves ferment more slowly due to dough mass retaining coolness. You may extend bulk fermentation or cold proof slightly for 700g loaves.

  • Baking time scales with volume, but not linearly. Use internal temperature of 94–96°C (201–205°F) as doneness cue.

  • For better oven spring on large loaves, score deeply and ensure full preheat.

  • Always adjust based on room temperature, flour strength, and sourdough activity.

🎁 Share & Get a Discount!

We’d love to see your beautiful loaf! Share a photo of your Black Truffle Cheese Bread on social media and tag us, or leave a photo review on the product page.

💌 As a thank-you, we’ll send you a 10% off coupon for your next baking kit!

👉 Don’t forget to tag us @rattanvibe

Happy baking!