Parmesan and Herb Sourdough Bread
A flavorful Parmesan and herb sourdough bread recipe that's simple to make and ideal for any meal. Elevate your baking with the perfect blend of cheesy goodness and fresh herbs!
Servings: 1 loaf
Equipment
- Dutch oven or cast iron
- Mixing bowl
- Bench scraper
- Scoring tool
- Food scale
- Banneton basket
- Parchment paper
Ingredients
- 450 grams bread flour
- 50 grams whole wheat flour
- 350 grams water
- 70 grams active sourdough starter
- 14 grams olive oil
- 9 grams salt
- 150 grams parmesan cheese shredded
- 1 teaspoon rosemary dried or fresh
- 1 teaspoon thyme dried or fresh
- 1 teaspoon oregano dried or fresh
Instructions
Mix the dough
- In your mixing bowl dissolve the starter in the water, mixing with a fork.
- Next, add the flour and olive oil and mix until no more bits of flour are visible.
- Cover the bowl with plastic wrap and let it rest for 30 minutes in the warmest spot in your kitchen.
- Tip: Turn your oven on and then off to create a warmer environment, check with a thermometer that it is not over 78 degrees F.
Add the salt & strengthen the dough
- After the dough has rested, add a splash of water and the salt. Dimple it into the dough and mix it well using your hands.
- To build some strength to the dough, use the scoop and slap method where you scoop your hand under the dough and slap it against the bowl for a few minutes. If the dough begins to tear, stop mixing and allow it to rest. Return to it during the stretch and fold process.
- Next, cover the dough and allow it to rest for 1 hour.
Stretch and fold the dough
- After the dough has rested for 1 hour, perform your first stretch and fold.
- This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
- Once complete, cover the dough and let it rest for 1 hour.
- Perform 1 more stretch and fold at the 1-hour mark, cover the dough, and let it rest for 1 hour.
Laminate the dough
- After the dough has rested for 1 hour, remove the dough from the bowl and laminate the dough on a clean work surface.
- Stretch the dough as thin as possible in a large rectangular shape. Tip: mist your hands with water to avoid sticking.
- Then, sprinkle some of the herbs and most of the cheese over the surface of the dough. Set some aside for adding to each fold.
- Then, fold the dough from each side adding the remainder of the cheese and herbs after each fold.
- Roll it into a ball and place it back into the bowl, cover it, and let it rest for 1 hour.
Coil Folds
- After the dough has rested for 1 hour, perform a coil fold. Because of the inclusions, gently coil-folding the dough is recommended. Tip: lightly mist your hands with water to prevent the dough from sticking.
- Once complete, cover the dough, let it rest for 45 minutes- 1 hour, and perform the last coil fold. Ensure the dough is covered and allow it to rest for the remainder of the bulk fermentation.
Pre-shape the dough
- Once the dough is ready to be shaped, place it on a lightly floured surface and create a round shape by using your hands or a bench scraper.
- This is where you gently turn the dough repetitively and pull it towards yourself creating tension.
- After a round ball shape has been formed, cover the dough with a towel or bowl and let it rest for 15-20 minutes.
Final Shaping
- When it comes to final shaping, the dough can be shaped as a round boule or an oval batard.
- I chose to do an oval batard. Gently handle the dough during shaping.
- Then place the dough in a linen-lined, lightly floured bowl seam-side up. If necessary, gently stitch or tighten the seams while in the basket.
- Lastly, cover the dough with a towel or place it in a large ziplock bag and place it in the refrigerator for 12-18 hours.
Score the Parmesan & Herb Sourdough Bread
- The following morning preheat the oven to 500 degrees F with the baking pan inside for at least 30 minutes.
- To make scoring the dough easier, I recommend placing it in the freezer for 20 minutes before scoring it.
- When you are ready to put the dough in the pan, remove it from the refrigerator and invert it on a piece of parchment paper.
- Using a bread lame or sharp razor score one slightly curved line down the middle of the dough (about 1/4 to 1/2 inch deep). Hold your tool at a 45-degree angle and start at the top of the dough going fast to the bottom of the dough.
Baking Instructions
- Place the dough into the baking pan using the parchment paper and decrease the oven to 450 degrees F and bake for 30 minutes covered and 15-20 minutes uncovered.
- Allow the bread to cool on a cooling rack for a minimum of 2 hours.
- Parmesan and herb sourdough bread can be stored in your bread bag of choice for 3 days on the counter
Notes
Baker's schedule: Prep the dough in the morning or early afternoon to bake for the following morning.
- Bulk rise 1: 7-9 hours at 72-75 degrees F
- Bulk rise 2: 12-18 hours in the refrigerator
