Garlic and Parmesan Sourdough Bread
Elevate your bread-baking game with this decadent Garlic and Parmesan Sourdough Bread—a perfect blend of rustic charm and bold flavors. This recipe combines the tangy complexity of a bubbly sourdough starter with the savory richness of roasted garlic and finely grated Parmesan cheese, creating a loaf that’s irresistibly aromatic and full of depth. The tender crumb is beautifully balanced by a satisfyingly crispy crust, thanks to a high-temperature bake in a Dutch oven. Ideal for pairing with soups, pastas, or simply enjoyed on its own, this artisanal bread delivers exceptional flavor with every slice. Whether you’re a sourdough enthusiast or a home baker looking for a creative twist, this recipe guides you through every step, from stretch-and-fold techniques to fermentation tips for enhanced flavor. Delicious, hearty, and bursting with character, this sourdough is sure to become a home-baked favorite.
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Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 350 milliliters Warm water
- 500 grams Bread flour
- 10 grams Salt
- 50 grams Roasted garlic (about 2 bulbs, mashed)
- 60 grams Parmesan cheese (finely grated)
- 10 grams Olive oil
Directions
Step 1
In a large mixing bowl, combine the sourdough starter and warm water. Stir well to dissolve the starter.
Step 2
Add the bread flour to the bowl and mix until no dry flour is visible. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes (autolyse).
Step 3
After the autolyse, sprinkle the salt over the dough, add the mashed roasted garlic, Parmesan cheese, and olive oil. Mix the ingredients thoroughly until incorporated.
Step 4
Turn the dough out onto a lightly floured surface and knead gently for 5–8 minutes until the dough is smooth and elastic, or perform four sets of stretch-and-folds at 30-minute intervals in the bowl if using a no-knead method.
Step 5
Transfer the dough to a clean, lightly oiled bowl. Cover and bulk ferment in a warm place for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
Step 6
After the dough has doubled in size, lightly flour a work surface and shape the dough into a round or oval loaf. Place it in a floured proofing basket or a parchment-lined bowl. Cover and let it proof for 1–2 hours at room temperature, or refrigerate overnight for a slower fermentation and improved flavor.
Step 7
Preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside. If using a Dutch oven, preheat with the lid on.
Step 8
When ready to bake, carefully transfer the dough onto parchment paper or directly into the preheated Dutch oven. Score the top of the loaf with a sharp blade to allow for proper expansion while baking.
Step 9
Place the lid on the Dutch oven (if using) and bake at 250°C (480°F) for 25 minutes. Remove the lid and reduce the temperature to 220°C (430°F). Bake for an additional 15–20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Step 10
Cool the bread on a wire rack for at least 1 hour before slicing. Enjoy your homemade Garlic and Parmesan Sourdough Bread!
Nutrition Facts
| Serving size | (1105.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2302.4 |
| Total Fat 34.6g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 36mg | 0% |
| Sodium 4861.2mg | 0% |
| Total Carbohydrate 412.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 2.5g | |
| Protein 87.3g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 785.7mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 941.2mg | 0% |
Source of Calories