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Bacon and Brie Sourdough Loaf

June 12, 2025

Bacon and Brie Sourdough Loaf

[[ recipeID=recipe-2mbthfq5q, title=Bacon and Brie Sourdough Loaf ]]

7 comments

My bad. Didn’t see the crispy before the word bacon. Thanks for the recipe.

Do you fry the bacons first before mixing them in?

Do you fry the bacons first before mixing them in?

do u peel the brie or leave the rind on?

Hi Anita, the instructions are there but if you are on mobile you will need to click “instructions” in order to navigate from instructions to ingredients.

Bacon and Brie Sourdough Loaf

This has been my most popular recipe by far and is the most requested one from my friends and family!

Servings: 12 Slices

Keywords: Sourdough, Bacon, Brie, BRead, Sourdough Bread, Artisan, Loaf

Prep Time: 2 hours 0 mins
Cook Time: 45 mins
Total Time: 2 hours 45 mins

Ingredients

Instructions

Ingredients

330 Grams Flour
220 Grams Water
6 Grams Salt
40 Grams Active Starter
10 Grams Honey
10 Slices Crispy Bacon
200 Grams Brie Cheese

Instructions

Autolyse the flour and water for 1 hour.
Add the salt, sourdough starter and honey. Mix well for 15 minutes with a dough whisk. Let rest for 40 minutes.
Cut your inclusions into your desires size and dust with flour.During the first set of stretch and folds, add the inclusions.Proceed to do another set of stretch and fold after 30 minutes.Allow your dough to rest for 40 minutes and proceed with coil folds.Allow your dough to rest for another 40 minutes before doing one last set of coil folds, be gently and look for signs that your dough is breaking open, if this happens let your dough rest.
After your dough has risen about 70% you will proceed to shape and place in a banneton. Let your dough continue to rise another 10-20% before placing it in the fridge overnight to rest. If your dough is warm, place it in the fridge right away.
Preheat your oven to 500F with DO inside.Bake at 450F for 25 minutes with lid.Bake at 400F for 20 minutes without lid.
Feel free to serve while your bread is still warm. although it is not usually recommended I think whenever you use inclusions such as cheese, its almost necessary :)