Buffalo Chicken Dip Sourdough Bread
This Buffalo Chicken Dip Sourdough Bread has all the flavor of your favorite appetizer, with Frank’s RedHot seasoning, ranch-inspired herbs, cheddar, and blue cheese baked right into the loaf—no chicken required!
Servings 12 slices
Calories 210kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) low-sodium chicken stock or water
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt (or measure in grams)
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- ¾ cup (75 grams) shredded cheddar cheese
- 2 tablespoons Frank's RedHot Seasoning
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 ounces (56 grams) crumbled blue cheese frozen (may also use cubed and frozen cream cheese, or a mix of both)
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it's bubbly, active, and ready to use. In a cooler kitchen (60–65°F), this may take closer to 12 hours. In a warmer kitchen (around 75°F), it may be ready in about 6 hours.
- In a large bowl, whisk together the chicken broth and active sourdough starter until combined. Add the bread flour, salt, parsley, and dill, then mix until no dry flour remains and a sticky dough forms. Cover and let rest for 20 minutes.1 ½ cups (360 grams) low-sodium chicken stock, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon dried parsley, 1 teaspoon dried dill
- Lightly wet your hands and gently flatten the dough. Sprinkle about one-quarter of the cheddar cheese over the surface. Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat, adding another quarter of the cheese with each fold until all of the cheese has been incorporated. Gather the dough into a loose ball and place it seam-side down. Cover and let rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, for a total of 4 rounds, resting for 15 minutes between each round.¾ cup (75 grams) shredded cheddar cheese
- Cover the dough and let it rise at room temperature until nearly doubled in size and noticeably puffy with bubbles throughout, about 4–12+ hours depending on your kitchen temperature and the strength of your starter.
- In a small bowl, mix together the Frank's RedHot Seasoning, chives, garlic powder, and onion powder.2 tablespoons Frank's RedHot Seasoning, 1 tablespoon dried chives, 2 teaspoons garlic powder, 1 teaspoon onion powder
- Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Sprinkle the seasoning mixture evenly over the dough, leaving about a 1-inch border around the edges. Scatter half of the frozen blue cheese crumbles over the surface. Fold one short side of the dough toward the center. Sprinkle another quarter of the blue cheese over the folded section, then fold the opposite short side over the top, like folding a letter. Add the remaining blue cheese, then fold the two long sides toward the center to fully enclose the filling. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.2 ounces (56 grams) crumbled blue cheese
- Lightly dust a proofing basket (or a bowl lined with a clean tea towel) with rice flour. Transfer the dough seam-side up to the basket, pinching the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for 30 minutes.
- Turn the dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes to the Dutch oven for steam, then carefully lower the dough inside. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.
A straight-sided container makes it easy to monitor how much the dough has risen.
Notes
- Note: Add the chives, garlic powder, and onion powder during shaping to avoid interfering with gluten development. If using dry ranch seasoning, add it during shaping as well.
- Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 608mg | Potassium: 93mg | Fiber: 1g | Calcium: 83mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
