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A rustic sourdough loaf made with unenriched, unbleached flour. Layers of nutty Gouda melt into pockets throughout the bread, offering gooey, savory ribbons that contrast with the chewy, slightly springy crumb.
A thoughtful blend of herbs and spices: rosemary, basil, oregano, parsley, onion powder, minced garlic, and a touch of black pepper add complexity into every slice without being overpowering. Cracked red pepper is scattered through the dough, delivering bright, immediate heat that wakes the palate and pairs beautifully with the salty richness of the Gouda.
The crust is deeply caramelized with flecks of melted cheese and pinpricks of pepper; slicing releases an herby, toasted aroma. Serve warm to highlight the molten cheese and spice, or toast slices for a sharper, more concentrated flavor. This loaf is bold but balanced: mild sourdough tang, creamy Gouda, aromatic herbs, and a confident kick of cracked red pepper.
A rustic sourdough loaf made with unenriched, unbleached flour. Layers of nutty Gouda melt into pockets throughout the bread, offering gooey, savory ribbons that contrast with the chewy, slightly springy crumb.
A thoughtful blend of herbs and spices: rosemary, basil, oregano, parsley, onion powder, minced garlic, and a touch of black pepper add complexity into every slice without being overpowering. Cracked red pepper is scattered through the dough, delivering bright, immediate heat that wakes the palate and pairs beautifully with the salty richness of the Gouda.
The crust is deeply caramelized with flecks of melted cheese and pinpricks of pepper; slicing releases an herby, toasted aroma. Serve warm to highlight the molten cheese and spice, or toast slices for a sharper, more concentrated flavor. This loaf is bold but balanced: mild sourdough tang, creamy Gouda, aromatic herbs, and a confident kick of cracked red pepper.
