Parmesan Sourdough
Prep
8 hrs
Cook
45 mins
Servings
8
Difficulty
Medium
Making sourdough at home has become my favorite way to spend a weekend, and this Parmesan version is honestly a game changer. The tangy fermented starter gives you all those beneficial probiotics that aid digestion while creating an incredible depth of flavor. What I love most is how simple it really is: just mix, let time do the work, and you'll have an impressive crusty loaf studded with sharp cheese and aromatic rosemary. At around 45 minutes in the oven, you're not standing around waiting forever either. This is the kind of bread that makes your kitchen smell amazing and tastes like you spent hours fussing over it, when truly you just needed patience and basic ingredients.
Ella x
Ingredients
- 200 mlsourdough starter(active and bubbly)
- 300 mlwarm water
- 500 gbread flour
- 10 gsea salt
- 100 gparmesan cheese(finely grated)
- 15 gfresh rosemary(finely chopped)
- 30 mlolive oil
- 2 gblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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