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Parmesan and herb sourdough bread
5.0 from 1 vote

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!

Prep Time 30 mins
Cook Time 50 mins
Proofing time 1d 3 hrs
Course: Appetizer
Cuisine: American
Keyword: parmesan and herb sourdough
Servings: loaf

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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

  1. In your mixing bowl dissolve the starter in the water, mixing with a fork.
  2. Next, add the flour and olive oil and mix until no more bits of flour are visible.
  3. Cover the bowl with plastic wrap and let it rest for 30 minutes in the warmest spot in your kitchen.
  4. 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

  1. 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.
  2. 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.
  3. Next, cover the dough and allow it to rest for 1 hour.

Stretch and fold the dough

  1. After the dough has rested for 1 hour, perform your first stretch and fold.
  2. 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.
  3. Once complete, cover the dough and let it rest for 1 hour.
  4. Perform 1 more stretch and fold at the 1-hour mark, cover the dough, and let it rest for 1 hour.

Laminate the dough

  1. After the dough has rested for 1 hour, remove the dough from the bowl and laminate the dough on a clean work surface.
  2. Stretch the dough as thin as possible in a large rectangular shape. Tip: mist your hands with water to avoid sticking.
  3. 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.
  4. Then, fold the dough from each side adding the remainder of the cheese and herbs after each fold.
  5. Roll it into a ball and place it back into the bowl, cover it, and let it rest for 1 hour.

Coil Folds

  1. 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.
  2. 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

  1. 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.
  2. This is where you gently turn the dough repetitively and pull it towards yourself creating tension.
  3. 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

  1. When it comes to final shaping, the dough can be shaped as a round boule or an oval batard.
  2. I chose to do an oval batard. Gently handle the dough during shaping.
  3. 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.
  4. 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

  1. The following morning preheat the oven to 500 degrees F with the baking pan inside for at least 30 minutes.
  2. To make scoring the dough easier, I recommend placing it in the freezer for 20 minutes before scoring it.
  3. 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.
  4. 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

  1. 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.
  2. Allow the bread to cool on a cooling rack for a minimum of 2 hours.
  3. 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

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