This Parmesan herb sourdough bread combines the tangy flavor of sourdough with the rich taste of Parmesan cheese and aromatic herbs. It’s perfect for sandwiches, toasting, or enjoying with a meal.
The recipe requires a sourdough starter and basic baking techniques, making it a rewarding project for both novice and experienced bakers.
Creating the Perfect Sourdough Bread
Making sourdough bread at home is a fulfilling experience that brings the warmth of baking right into your kitchen.
With a few simple ingredients and a bit of patience, you can create a loaf that is not only delicious but also visually appealing.
The combination of Parmesan cheese and herbs elevates this bread, making it a standout addition to any meal.
The Ingredients You’ll Need
To embark on this baking journey, gather the essential ingredients.
You will need all-purpose flour, an active sourdough starter, and room temperature water.
Don’t forget the star of the show: grated Parmesan cheese, along with a mix of dried herbs like rosemary, thyme, and oregano.
A touch of salt is crucial for flavor, and some additional flour for dusting will help during the shaping process.
The Art of Fermentation
Fermentation is a key step in sourdough baking, allowing the dough to develop its unique flavor and texture.
After mixing the initial ingredients, let the dough rest for about 30 minutes.
This process, known as autolyse, helps to hydrate the flour and start gluten development.
Once rested, incorporate the salt, cheese, and herbs, and let the dough rise for several hours, stretching and folding it periodically to build strength.
Shaping Your Loaf
Once the dough has doubled in size, it’s time to shape your loaf.
Gently turn the dough onto a floured surface and shape it into a round loaf.
Allow it to rest briefly before performing the final shaping.
Placing the loaf seam-side up in a proofing basket helps it maintain its shape while it rises for the last time.
Baking to Perfection
Preheating your oven is essential for achieving that golden-brown crust.
Using a Dutch oven traps steam, creating an ideal baking environment for sourdough.
Carefully transfer your shaped dough into the preheated pot, cover it, and bake.
After the initial baking period, removing the lid allows the crust to develop a beautiful color and texture.
Enjoying Your Creation
Once baked, let the bread cool on a wire rack.
This step is important as it allows the interior to set properly.
Slice into your loaf to reveal the soft, airy texture dotted with Parmesan and herbs.
Serve it with olive oil and herbs for dipping, or enjoy it as a side with your favorite dishes.
Homemade Parmesan Herb Sourdough Bread
This sourdough bread is infused with grated Parmesan cheese and a blend of herbs, creating a flavorful loaf with a crispy crust and soft interior. The process takes about 24 hours due to the fermentation time, yielding one large loaf.
Ingredients
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 1 1/4 cups water, room temperature
- 1 teaspoon salt
- 1 cup grated Parmesan cheese
- 2 tablespoons mixed dried herbs (such as rosemary, thyme, and oregano)
- Additional flour for dusting
Instructions
- Mix the Dough: In a large bowl, combine the flour, water, and sourdough starter. Mix until no dry flour remains. Let it rest for 30 minutes.
- Add Salt and Herbs: Sprinkle the salt, grated Parmesan, and dried herbs over the dough. Mix well until fully incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise at room temperature for 6-8 hours, stretching and folding the dough every 30 minutes for the first 2 hours.
- Shape the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Shape it into a round loaf and let it rest for 30 minutes.
- Final Shaping: Shape the loaf again and place it seam-side up in a floured proofing basket. Cover and let it rise for another 2-4 hours, or until puffy.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Bake the Bread: Carefully transfer the dough to the preheated Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until golden brown.
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Fermentation Time: 10-12 hours
- Bake Time: 45-50 minutes
- Total Time: 24 hours
- Servings: 1 large loaf
- Calories: 150kcal per slice
- Fat: 5g
- Protein: 6g
- Carbohydrates: 20g
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