This buffalo cream cheese sourdough loaf features a hint of the classic buffalo flavors paired with fresh chives and chunks of cream cheese folded into each slice! Football season is in full swing and I have been loving everything buffalo!
So one Saturday morning before the games started, I decided to add that special buffalo flavor to one of my weekly sourdough loaves. And I am so glad I did! This has been my family’s favorite sourdough flavor experiment yet!
While buffalo is known as a bold flavor, this loaf features just a hint! So this loaf will still pair perfectly with your favorite fall soup! And the built in cheese means you don’t have to add anything for the perfect bite.
Ingredients for Buffalo Sourdough
- 280 g warm, filtered water
- 25 g buffalo sauce (such as Red’s)
- 65 g cream cheese, divided (35 g whisked into dough, 30 g cubed)
- 100 g active sourdough starter
- 6 g salt
- 500 g unbleached all-purpose flour
- 1 tbsp chopped fresh chives
How to Make Buffalo Cream Cheese Sourdough
Combine salt and flour in medium bowl.
Whisk together warm water, buffalo sauce and 35 g cream cheese in a large bowl until well combined. The temperature of the water is key here: warm enough to dissolve the cream cheese, but not hot. Add sourdough starter to this mix and combine.
Stir in the flour mixture into the wet mixture until well combined (no dry flour left). Cover. Allow to autolyse for 30-60 minutes.
Stretch and fold the dough. Cover. Repeat every 30-60 minutes for a total 3 stretch and fold sessions.
60 minutes after the third (final) stretch and fold session, stretch out the dough with your hands on a floured surface. Spread cubes of cream cheese and some of the fresh chives to the dough surface and fold the edges of the dough over each other. Add the rest of the cream cheese cubes and chives to the top of the folded dough.
Pinch the corners of the dough together to form a ball. Transfer the ball to a floured banneton or other proofing basket and allow to rise at room temperature for 1-6 hours or in the fridge for 12 hours.
Preheat the oven to 500 degrees F and move your dough to a floured or parchment lined dutch oven. Score the dough.
Bake covered for 20 minutes. Uncover and decrease the heat to 450 degrees and bake for an additional 20-30 minutes (or until the internal temperature reaches just over 200 degrees F).
Wait until cool before cutting.
Tips for the Perfect Buffalo Sourdough Bread
- If you want an even spicier loaf, you can add an additional 10 g of hot sauce.
- Make sure your water is warm, not hot! This allows the cream cheese to be well incorporated.
- I recommend bulk fermenting in the refrigerator if you have the time! It helps keep the cheese in the dough semi-firm.
- Fresh chives provide an amazing onion flavor that compliments the buffalo and cream cheese, but if you don’t have them you can substitute for dried, simply double the amount.
Our Other Favorite Sourdough Recipes
- Rosemary Sourdough Bread
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Tortillas
- Pumpkin Spice Sourdough
- Pumpkin Sourdough Snickerdoodles
Buffalo Cream Cheese Sourdough
This buffalo cream cheese sourdough loaf features a hint of the classic buffalo flavors paired with fresh chives and chunks of cream cheese folded into each slice!
10
servings4
hours50
minutes300
kcal4
hours50
minutesIngredients
280 g 280 warm, filtered water
25 g 25 buffalo sauce (such as Red’s)
65 g 65 cream cheese, divided
100 g 100 active sourdough starter
6 g 6 salt
500 g 500 unbleached all-purpose flour
1 tbsp 1 chopped fresh chives
Directions
- Whisk together warm water, buffalo sauce and 35 g cream cheese in a large bowl until well combined. Add sourdough starter to this mix and combine.
- Stir in the flour mixture into the wet mixture until all the flour is incorporated. Cover. Allow to autolyse for 30-60 minutes.
- Stretch and fold the dough. Cover. Repeat every 30-60 minutes for a total 3 stretch and fold sessions.
- 60 minutes after the third (final) stretch and fold, stretch out the dough with your hands on a floured surface. Spread cubes of cream cheese and some of the fresh chives to the dough surface and fold the edges of the dough over each other. Add the rest of the cream cheese cubes and chives to the top of the folded dough. Pinch the corners of the dough together to form a ball. Transfer the ball to a floured banneton or other proofing basket and allow to rise at room temperature for 1-6 hours or in the fridge for 12 hours.
- Preheat the oven to 500 degrees F and move your dough to a floured or parchment lined dutch oven. Score the dough.
- Bake covered for 20 minutes. Uncover and decrease the heat to 450 degrees and bake for an additional 20-30 minutes (or until the internal temperature reaches just over 200 degrees F).
Notes
- If you want an even spicier loaf, you can add an additional 10 g of hot sauce.
Make sure your water is warm, not hot! This allows the cream cheese to be well incorporated.
I recommend bulk fermenting in the refrigerator if you have the time! It helps keep the cheese in the dough semi-firm.
Fresh chives provide an amazing onion flavor that complements the buffalo and cream cheese, but if you don’t have them you can substitute for dried, simply double the amount.
Nutrition Facts
- Serving Size: 92g
- Total number of serves: 8
- Calories: 250kcal
- Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 130mg
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 2g
- Protein: 8g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 2mg
About Us
We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!