🥖 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.

[Natural Color] Rattan Bread Proofing Basket With Liner | Unbleached [Natural Color] Rattan Bread Proofing Basket With Liner | Unbleached [Natural Color] Rattan Bread Proofing Basket With Liner | Unbleached [Natural Color] Rattan Bread Proofing Basket With Liner | Unbleached [Natural Color] Rattan Bread Proofing Basket With Liner | Unbleached
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[Natural Color] Rattan Bread Proofing Basket With Liner | Unbleached
from $14.00

~100% Natural Rattan ~Free Non-stick Liner

Crafted from ​​premium-grade, unbleached rattan​​, this bread proofing basket retains the material’s natural subtle fragrance, free from chemical treatments or artificial odors.

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Check Other Sizes [OVAL]

Check XL Size Proofing Basket [12 inch]

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[12-inch] Round & Oval Proofing Basket With Liner [12-inch] Round & Oval Proofing Basket With Liner [12-inch] Round & Oval Proofing Basket With Liner [12-inch] Round & Oval Proofing Basket With Liner [12-inch] Round & Oval Proofing Basket With Liner [12-inch] Round & Oval Proofing Basket With Liner [12-inch] Round & Oval Proofing Basket With Liner
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[12-inch] Round & Oval Proofing Basket With Liner
from $14.00

Extra Large · Better Shape · Family-Size Bakes

Built for big sourdough loaves, this 12" banneton gives your dough the support it needs for a stronger rise and cleaner form. Choose round for classic boules or oval for long batards—both help you bake beautiful, bakery-style bread at home. It’s a great choice when you’re baking for family, guests, or batch prep.

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Check Other Sizes [OVAL]

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Rattan Oval Bread Proofing Basket with liner Rattan Oval Bread Proofing Basket with liner Rattan Oval Bread Proofing Basket with liner Rattan Oval Bread Proofing Basket with liner Rattan Oval Bread Proofing Basket with liner
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Rattan Oval Bread Proofing Basket with liner
from $14.00

~100% Natural Rattan ~Free Non-stick Liner

The breathable design of rattan helps dough rise well, prevents sticking, and makes it easy to remove.

Check 12 Inch Banneton

Check Unbleached Proofing Basket

Check 2x Count Bundle

Rattan Round Bread Proofing Basket With Liner Rattan Round Bread Proofing Basket With Liner Rattan Round Bread Proofing Basket With Liner Rattan Round Bread Proofing Basket With Liner Rattan Round Bread Proofing Basket With Liner Rattan Round Bread Proofing Basket With Liner
Sale
Quick View
Rattan Round Bread Proofing Basket With Liner
from $14.00

~100% Natural Rattan ~Free Non-stick Liner

The breathable design of rattan helps dough rise well, prevents sticking, and makes it easy to remove.

Check 12 Inch Banneton

Check Unbleached Proofing Basket

Check 2x Count Bundle

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!