Sourdough Bread With Roasted Garlic and Parmesan Cheese

There's nothing quite like the aroma of homemade sourdough bread, especially when it's infused with the savory scents of roasted garlic and parmesan cheese. This recipe is a delight for the senses and a perfect companion to any meal. Let's dive into the process of creating this flavorful loaf!

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Prep Time 1

Cook Time 40

Additional Time 1

Total Time 1 1 40

Servings 1 small loaf

Calories 115

Ingredients

200 grams water ¾ cup
100 grams starter ⅓ cup
6 grams salt 1.2 teaspoons
300 grams flour 2 ½ cups
50 grams parmesan cheese ⅓ cup
1 head garlic

Instructions

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, put in seasoning mix (if using), then knead lightly until a shaggy dough forms.
Cover the bowl with cloth (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 - 6 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.
In the meantime, prepare the roasted garlic and parmesan cheese mixture. Cut off the top of a garlic head to expose the cloves and drizzle it with oil.
Then roast it in a preheated oven at 400°F (200°C) for 30-35 minutes until soft. Once cool, squeeze the bottom of the head to push out the roasted, squishy cloves. Squish them with a fork.
Grate the parmesan cheese and add it to the garlic mash. Combine the two to get a cheesy, garlic-flavored paste.
Flatten the dough into a rectangle, and put the roasted garlic and Parmesan cheese mixture evenly over it. You don't need to spread it (although you can if you want), I usually just do little clumps of it and make sure they're evenly distributed.
Gently fold about ⅓ of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into a more of a round form.
Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your oven and Dutch oven or clay baker to the oven temperature of 450°F (about 230°C) for about 30 minutes.
Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper. Score the top of the dough with a sharp knife or razor blade. Transfer the dough with the parchment paper into the Dutch oven.
Bake the bread in the preheated oven at 460°F (238°C) for 30 minutes.
Remove the lid and continue baking for an extra 10 minutes at 440°F (227°C) to achieve a lovely golden brown color.
Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Video

Notes

For clearer scoring, sprinkle some rice flour on the tea towel before placing the dough in the banneton basket. Rice flour makes the patterns stand out more.

Allow the dough enough time to rise for the best results.

Don't skip the overnight refrigeration! The colder dough temperature will make it easier to score it.

The water temperature is critical; too hot, and you'll kill the wild yeast.

Room Temperature Matters. The temperature of your kitchen can affect the rise of your dough. If it's cold, your dough might take longer to rise. On hotter days, the process could speed up.

Watch the Dough, Not the Clock. While the recipe provides approximate times, it's the dough's size, texture, and look that truly indicate when it's ready for the next step.

Cool Completely: Let your bread cool on a wire rack for at least an hour before slicing. Cutting too soon can result in a gummy texture inside.

Record Your Bakes. Keep a baking journal. Note down any changes, results, and what worked, and what didn't. It's a great way to refine your technique over time.

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