Parmesan Sourdough

Instructions

1. 1

   Mix the active sourdough starter, warm water, and bread flour in a large bowl until all flour is hydrated. Let rest for 30 minutes (autolyse).

   Tip: This resting period helps develop gluten naturally without kneading.

2. 2

   Sprinkle salt, Parmesan, rosemary, and black pepper over the dough. Fold the dough over itself repeatedly for 10 minutes until ingredients are fully incorporated and the dough becomes elastic.

   Tip: Use a wet hand to prevent sticking while folding.

3. 3

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours until doubled in size.

   Tip: You can do a slower overnight fermentation in the refrigerator for deeper flavour.

4. 4

   Turn the dough out onto a floured surface and gently shape it into a round or oval loaf. Place on parchment paper.

   Tip: Handle gently to retain the air bubbles developed during fermentation.

5. 5

   Cover the shaped loaf and let it proof for 1-2 hours until puffy and springs back slowly when poked.

   Tip: The poke test: your finger should leave a slight indent that doesn't immediately spring back.

6. 6

   Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.

   Tip: A hot Dutch oven traps steam, creating the signature sourdough crust.

7. 7

   Score the top of the loaf with a sharp knife in a cross or decorative pattern. Carefully transfer the loaf onto the hot Dutch oven using the parchment paper.

   Tip: The parchment paper makes transfer safe and easy.

8. 8

   Cover with the Dutch oven lid and bake for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is golden brown.

   Tip: Remove the lid for the final stage to achieve a crispy, dark crust.