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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Recipe Information
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
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Stir well to dissolve the starter.
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).
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.
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.
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.
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.
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.
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.
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.
Cool the bread on a wire rack for at least 1 hour before slicing. Enjoy your homemade Garlic and Parmesan Sourdough Bread!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 2.5 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 786 mg | 60% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
