Directions
- 1Start by making a normal sourdough base and let it proof until it's ready.
- 2Sprinkle some flour on your countertop.
- 3Dump the dough out of the bowl and spread it out.
- 4Add some mac and cheese to the dough.
- 5Rip up some Velveeta into small chunks and add them to the dough.
- 6Add some shredded cheddar cheese to the dough.
- 7Fold over one side of the dough over the mac and cheese and repeat the previous steps.
- 8Roll up the dough with the inclusions inside.
- 9Flour your banneton really good.
- 10Flip the dough over and pop it in the banneton.
- 11Cover the dough and throw it in the fridge overnight.
- 12Pull the dough out of the fridge and bake it.
- 13Plop the dough onto a piece of parchment paper and score it.
- 14Preheat your Dutch oven and drop the dough down in it.
- 15Cover the Dutch oven and put it in the oven at 450 degrees Fahrenheit for 30 minutes.
- 16Take the lid off and bake for another 20 minutes.
- 17Take the mac and cheese sourdough out of the oven.
Ingredients
- sourdough base
- flour
- 1 box boxed mac and cheese
- white cheddar mac and cheese
- Velveeta
- shredded cheddar cheese
Equipment
large bowlbannetonkitchen scalebaking stonedutch ovenoven mitts
Tips
- It's going to be a normal sourdough loaf until we get up to the inclusions part
- It's okay if the dough does not roll up perfect, because inclusions loaves are going to be messy
- Using freshly shredded cheese would be even better
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