Sourdough Twisted Heart Bread (with cheese & herbs)
Impress your loved ones with this stunning sourdough twisted heart bread, stuffed with gooey cheese and garlic herb butter for the ultimate savory treat!
Servings: 1 large heart
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Food scale
- Rolling Pin
- Cheese grater
- Pizza Cutter
- 2-3 inch heart cookie cutter
Ingredients
- 250 grams (2 cups) all-purpose flour
- 24 grams (2 tablespoons) sugar
- 5 grams (1 teaspoon) salt
- 80 grams (5.5 tablespoons) unsalted butter cold & grated
- 100 grams (1/3rd cup + 1.5 tablespoons) cold milk
- 200 grams (1 cup) sourdough discard cold & no more than a week old
- 1 beaten egg & a splash of water for the egg wash
For the filling
- 60 grams unsalted butter softened
- 2 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 3 tablespoons Parmesan cheese grated
- 113 grams of shredded blended cheeses mozzarella & sharp cheddar
Instructions
Make the pastry crust: Mix the dry ingredients
- Place the butter in the freezer for about 10-15 minutes.
- Meanwhile, in a large mixing bowl whisk together the flour. sugar, and salt.
- Using a cheese grater, grate the butter into the dry mixture and cut it into the flour until it resembles coarse sand. You can use a fork or I use a dough scraper to achieve this.
Add the wet ingredients
- In a separate bowl mix the sourdough discard and milk together.
- Next, add the sourdough starter and milk to the flour mixture and mix until a soft dough forms.
- Once a dough has formed, cover the dough with plastic wrap and let it rest for about 15-20 minutes.
- Return to the dough and knead it into a smooth ball by folding it into itself repetitively for 3-5 minutes (it does not need to be perfect). Use flour to assist with stickiness.
- Cover the dough again and let it rest for 1 hour. The dough will not rise, this is just to allow everything to solidify together.
Refrigerate the sourdough twisted heart dough
- After the dough has rested for 1 hour cut it into 2 equal balls. Flatten slightly into a disc shape and wrap them tightly in plastic wrap. Place the discs into the refrigerator overnight.
- Why do we refrigerate the dough? Refrigerating the sourdough twisted heart bread dough allows for it to ferment giving it a deeper flavor. It also hardens the butter which will burst when baked creating beautiful, flaky layers.
How to make the filling
- Grate the mozzarella and sharp cheddar cheese and set aside.
- Prepare the Butter: Start with 60 grams of softened unsalted butter in a small bowl.
- Mix in Garlic: Add the finely minced garlic cloves to the softened butter and mix until evenly combined. Add the parsley and 3 tablespoons of Shredded Parmesan cheese and mix until combined.
How to shape sourdough twisted heart bread
- Once ready to shape the bread, remove the dough from the refrigerator.
- To simplify shaping the heart, use a piece of parchment paper (approximately 10x10 inches) to draw and cut out a heart, creating a stencil for easy guidance.
- On a lightly floured surface roll each disc into an 11-12 inch circle. Transfer 1 dough circle to a piece of parchment paper.
- Place your heart stencil on the dough and use a sharp knife to cut the heart, removing extra dough.
- Begin to spread the garlic butter over top of the heart leaving a 1/2 inch border. Then generously spread the cheese mixture evenly over top of the butter.
- Cut the second heart from the other portion of the dough and lay it over top the cheese mixture pulling it to fit the first heart. Gently pinching the seams together.
- Cut 1 slit down the middle of the bottom of the heart and then 9 evenly spaced slits, about 1/2 inch wide, along the outer edges on both sides of the heart, ensuring the center remains untouched. For precision, you can place a heart-shaped cookie cutter in the center as a guide.
- Start by twisting (outward) & sealing the bottom 2 pieces of the heart together to create that classic heart shape.
- Starting at the top of one side of the heart, take a cut strip of dough, twist it twice, and gently lay it flat, angling the edge toward the point of the heart. Work your way down, twisting and laying each strip in the same direction until you reach the bottom point. Repeat this process on the other side of the heart, ensuring all twists are uniform and lay flat.
- After the sourdough twisted heart bread has been shaped carefully transfer it to a large baking sheet while still on the parchment paper (it should slide right on) and place it in the fridge for 20-30 minutes. This hardens the butter and helps the bread hold its shape during baking.
Ideas for any extra dough
- If you have any leftover dough like I did feel free to shape mini hearts and sprinkle some cheese and butter inside them or on top! I usually give a few to my kids to play with :)
- They can be baked along side the sourdough twisted heart.
Brush & Bake
- While the sourdough twisted heart bread is resting, preheat the oven to 375 degrees F.
- Apply the egg wash to the entire star bread using a pastry brush and bake for 35-40 minutes or until your desired golden brown.
- Some of the garlic butter will leak out onto the pan during baking and this is normal. You can use your pastry brush and brush it over top of the heart bread after baking.
- Allow the bread to cool for about 5-10 minutes before enjoying warm. Feel free to top it with more Parmesan cheese and herbs of your choice. It pairs wonderfully with marinara sauce.
- Sourdough twisted heart bread is best enjoyed on the same day but can last for 1-2 days on the counter in an airtight container or plastic wrap.
Notes
Baker’s schedule: Mix the dough and allow it to rest for 1 hour, place into the refrigerator overnight to bake for the following day.
