🥖 Black Truffle Cheese Country Loaf
—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 | Small Loaf<br>(134g flour) | Medium Loaf<br>(150g flour) | Large Loaf<br>(250g flour) | Extra-Large Loaf<br>(400g flour) |
---|---|---|---|---|
Bread flour | 134 g | 150 g | 250 g | 400 g |
Water (76%) | 102 g | 114 g | 190 g | 304 g |
Levain (30%) | 40 g | 45 g | 75 g | 120 g |
Salt (1.5%) | 2 g | 2.25 g | 3.75 g | 6 g |
Black truffle paste (11%) | 15 g | 17 g | 27 g | 44 g |
Cheese cubes (20%) | 27 g | 30 g | 50 g | 80 g |
💡 Hydration: 76%. You may slightly adjust water (±2%) depending on flour absorption.
🎁 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!