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Garlic Parmesan Sourdough Bread is filled with nooks and crannies and it’s bursting with flavor from the parmesan and the garlic cloves!
I’ve now been making sourdough bread for a little over 2 years. While I don’t make it nearly as much as I made it the first year I had it I still try to bake with my starter at least twice a month.
I’ll be honest with you; having a sourdough starter is a commitment. It’s like I try to just leave it there and not think about it but it’ll just stare at me from the refrigerator if I don’t take it out and do something with it. I know I could just feed it and put it back in but that seems wasteful so I always make something.
This time around I wanted to make a loaf of bread but I wanted to try and flavor it. Most of the actual bread I make is just sourdough with no additional flavor so this would be something new. I figured I couldn’t screw up garlic and parmesan too badly so that’s the one I tried first.
- sourdough starter
- warm water
- whole wheat flour
- all purpose flour
- sea salt
- garlic cloves
- grated Parmesan cheese
To activate the starter: In a medium bowl combine the sourdough start, warm water, and whole wheat flour. Mix and let sit at room temperature for 6-12 hours.
To make the bread: Add the sourdough starter to the warm water and mix until well combined. Add in the whole wheat and the all purpose flours. Mix well to combine and let rest for 30 minutes. Sprinkle the top of the dough with the salt and mix to combine. Let rise 2 hours. Knead the dough for 2 minutes then let rise for 2 additional hours.
Adding in the garlic and Parmesan: After letting the dough rise for 4 hours knead in the garlic and Parmesan. Work the dough by pulling the corners of the dough toward the center to form a ball. Once the ball is formed, turn it so the pulled edges are on the bottom. Place the ball in a bowl, cover with a dish towel, put in the refrigerator, and let rise over night.
Baking the bread: Place a Dutch oven in the oven and preheat the oven to 450 degrees. Turn the dough out onto a piece of parchment paper and sprinkle with flour. Cut an X into the top of the dough. Remove the Dutch oven from the oven and lift the dough into the pot using the parchment paper. Cover and bake for 30 minutes. Remove the lid and bake for 10 additional minutes. Remove from oven and cool.
The first thing you need to know before making this bread is that it’s a two day process like most sourdough breads. Because you are using wild yeast in the starter and not the packaged yeast it takes longer for it to come to life and be ready to bake with.
I almost always start my sourdough breads on Friday night and have them ready to bake Sunday morning. That way I know I’ll have enough time for the starter to activate and for the dough to get a good rise.
What is a sourdough starter?
A sourdough starter is basically a mixture of flour and water. It is basically lactic acid bacteria and wild yeast that feed on the carbohydrates in flour and whenever it is hydrated with water it ferments. This creates the bubbles that make bread light and fluffy.
Why use a sourdough starter?
A sourdough starter is great to have on hand because it’s easy to make all sorts of bread products with. If you can’t find yeast at the market you have your very own wild yeast in a jar ready to go. Also, I think it adds a great flavor to breads and yeast products.
Can I use different cheese?
I’m sure you can use a different cheese but since I used and tested Parmesan cheese in this recipe I would only use other hard cheeses. Soft cheeses have more moisture in them and could alter the recipe. Other hard cheeses that can be used in this bread would be Asiago, Gruyere, or Pecorino Romano.
Do I have to use a Dutch Oven to bake the Sourdough Bread?
You don’t have to bake it in a Dutch Oven but you will get the best results if you do. The Dutch Oven creates an environment where the bread is steamed which produces a soft interior for the bread. If you don’t have a Dutch Oven but have a baking stone you can preheat the oven with a baking stone in it. Put the parchment and dough on top of the baking stone then place a large bowl or roasting pan over top of the bread on the baking stone. If you don’t have any of the above set a roasting pan of water on the bottom shelf and cook the bread on a preheated baking sheet with a bowl over top of it for best results.
This bread was easy to make. Even though it was a long process there isn’t a whole lot of hands on time. Mixing in the garlic and Parmesan was super simple.
I was hoping that the bread would bake up like my normal sourdough bread does and I was happy when it came out of the oven. It didn’t rise as much as I had hoped but the inside was gorgeous!
The garlic flavor was apparent and the Parmesan added a nice saltiness to the bread. We enjoyed this loaf with pasta and just as toast. I can’t wait to try more add ins to this bread!
More Sourdough Recipes:
- Sourdough Cinnamon Rolls
- Sourdough Brownies
- Sourdough Bread Bowl
- Sourdough Rolls
- Rustic Sourdough Bread
If you’ve tried my Garlic Parmesan Sourdough Bread or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For Activating the Sourdough Starter:
- 1/4 c. sourdough starter
- 1/2 c. lukewarm water
- 1 c. whole wheat flour
For the bread:
- 1/4 c. active sourdough starter
- 1 1/2 c. warm water
- 4 c. all purpose flour
- 2 teaspoons salt
- 1/3 c. grated Parmesan cheese
- 6 garlic cloves, minced
- Two nights before you want to make your bread combine the sourdough starter and lukewarm water mixing until totally combined. Add the flour and mix well.
- Loosely cover and let sit for 12 hours or overnight.
- In a large bowl add 1/4 cup of the active sourdough starter. Add in the warm water and stir untilt he starter has dissolved.
- Add the all purpose flour to the yeast mixture, mixing to combine completely. Let the dough rest for
- Sprinkle the salt over the dough and mix to combine. Let the dough rest for 2 hours more.
- Gently knead the dough for a minute then let the dough rest for 2 additional hours.
- After 4 hours add the garlic and Parmesan cheese and knead until completely incorporated into the dough.
- Work the dough by pulling the corners of the dough toward the center to form a ball. Once the ball is formed, turn it so the pulled edges are on the bottom of the dough.
- Place the ball in a bowl, cover with a dish towel, put in
the refrigerator, and let rise over night.
- Place a Dutch oven in the oven and preheat the oven to 450 degrees.
- Turn the dough out onto a piece of parchment paper and sprinkle with flour.
- Cut an X into the top of the dough. Remove the Dutch oven from the oven and lift the dough into the pot using the parchment paper.
- Cover with a lid and bake for 30 minutes. Remove the lid and bake for 10 additional minutes. Remove from oven and cool.
Recipe adapted from The Birch Cottage
Great Garlic Recipes
- Garlic and Sea Salt Pita Chips from Karen’s Kitchen Stories
- Garlic Chicken from Palatable Pastime
- Garlic Parmesan Sourdough Bread from Hezzi-D’s Books and Cooks
- Mini Garlic Monkey Bread from Cheese Curd In Paradise
- Open Face Sandwiches with Garlic Aoili from Art of Natural Living
- Orange Maple Garlic Chicken from Jen Around the World
- Slovakian Creamy Garlic Soup from Pandemonium Noshery
- Spicy Garlic Ginger Sauce from That Recipe
- Spicy Cheesy No Knead Roasted Garlic Sourdough Bread from Magical Ingredients