Ube Queso Sourdough Batard
Ube Queso Sourdough Batard
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This sourdough loaf is a lovingly crafted tribute to our Filipino heritage, made the Rise Artisanal way—honest, slow-fermented, and full of soul.
The naturally leavened dough is made with just three ingredients: flour, salt, and water—no shortcuts, no preservatives. We use a blend of whole wheat and bread flour at 78% hydration for optimal crust and crumb.
To honor local flavors, a tinge of ube flavoring is added to the dough, while generous swirls of ube halaya and indulgent Marca Pina queso de bola are folded in before shaping.
The result is a slow-fermented, small-batch sourdough loaf with a golden crust, a soft, fragrant interior, and that nostalgic interplay of sweet and salty—a reminder of beloved Noche Buena feasts in every slice.
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Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
