Name: Garlic Parmesan Sourdough Bread
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 12
Ingredients: 1/4 c. sourdough starter; 1/2 c. lukewarm water; 1 c. whole wheat flour; 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

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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.

Ingredients:

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!

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