Ingredients
For the Dough
- 100g active sourdough starter
- 350g warm water
- 500g bread flour
- 10g fine sea salt
- 15g olive oil
For the Cheese Filling
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried Italian seasoning
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
For Topping
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Equipment
- Large mixing bowl
- Bench scraper
- 9-inch loaf pan or round baking dish
- Pastry brush
- Kitchen scale
- Plastic wrap or damp towel
Instructions
Step 1: Mix the Dough
In a large bowl, combine the active sourdough starter and warm water.
Stir until the starter dissolves.
Add the bread flour and mix until no dry flour remains.
Cover and let rest for 30 minutes.
This resting period, known as autolyse, helps hydrate the flour and improves dough structure.
Step 2: Add Salt and Oil
Sprinkle the salt over the dough and add the olive oil.
Mix thoroughly until incorporated.
The dough will feel slightly sticky but should become smoother as gluten develops.
Cover and rest for 30 minutes.
Step 3: Stretch and Fold
Perform a series of stretch-and-folds every 30 minutes for 2 hours.
To perform a stretch-and-fold:
- Grab one side of the dough.
- Stretch upward gently.
- Fold it over the center.
- Rotate the bowl and repeat four times.
After the final fold, the dough should appear smoother and stronger.
Step 4: Bulk Fermentation
Cover the dough and allow it to ferment at room temperature for 4–6 hours, or until increased by approximately 50%.
The exact time will depend on the temperature of your kitchen.
A properly fermented dough will feel airy and elastic.
Step 5: Prepare the Filling
In a small bowl, combine:
- Softened butter
- Garlic
- Parsley
- Italian seasoning
Mix until smooth.
In a separate bowl, combine:
- Mozzarella
- Cheddar
- Parmesan
Set aside.
Step 6: Shape the Pull-Apart Bread
Lightly flour your work surface.
Turn out the dough and gently stretch it into a rectangle approximately 12 x 18 inches.
Spread the garlic butter mixture evenly across the surface.
Sprinkle the cheese mixture generously over the dough.
Using a pizza cutter or knife, cut the dough into 4-inch squares.
Stack the squares loosely on top of one another.
Cut the stack into sections that fit your loaf pan.
Arrange the stacked pieces vertically inside the prepared pan.
The layers create the signature pull-apart effect after baking.
Step 7: Final Proof
Cover the pan loosely.
Let the dough rise for 1–2 hours until puffy and noticeably expanded.
The dough should rise close to the top of the pan.
Step 8: Bake
Preheat the oven to 375°F (190°C).
Brush the top lightly with melted butter.
Bake for 35–40 minutes until:
- Deep golden brown
- Cheese is bubbling
- Internal temperature reaches 200°F (93°C)
If the top browns too quickly, tent loosely with foil during the final 15 minutes.
Step 9: Finish and Serve
Remove from the oven.
Brush with remaining melted butter.
Sprinkle with Parmesan cheese and fresh parsley.
Allow the bread to cool for 10–15 minutes before serving.
Serve warm while the cheese is still gooey and stretchy.
Baker’s Tips
Use Multiple Cheeses
Combining mozzarella, cheddar, and Parmesan creates the perfect balance of meltability and flavor.
Don’t Overproof
Overproofed dough can lose structure and cause the layers to collapse.
Add Extra Flavor
Try adding:
- Cooked bacon bits
- Jalapeños
- Green onions
- Sun-dried tomatoes
- Roasted garlic
For Maximum Cheese Pull
Use freshly shredded cheese instead of pre-shredded varieties.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Wrap tightly and freeze for up to 2 months.
Reheating
Warm in a 350°F (175°C) oven for 10–15 minutes for best texture.
