Roasted Garlic Parmesan Sourdough
Homemade sourdough bread filled with soft cloves of roasted garlic and freshly grated parmesan.
Servings: 1 loaf
Equipment
- Dutch oven
Ingredients
Sourdough Bread
- 150 grams active, bubbly sourdough starter
- 11 grams salt
- 20 grams olive oil
- 310 grams water
- 500 grams bread flour
Roasted Garlic & Parmesan Filling
- 1 whole head garlic
- olive oil
- salt & pepper
- 1 cup grated parmesan
- 1/4 cup grated parmesan for top of bread
Instructions
Roasting the garlic:
- Cut the top off a whole head of garlic. Place in a piece of foil in a small oven-safe ramekin. Drizzle with a little olive oil and sprinkle it with salt and pepper.
- Bake the garlic at 400° F for about 45 minutes, or until the cloves are super soft.
- Remove it from the oven and the foil and let it cool, then squeeze the cloves out into a small bowl and set aside.
For the sourdough (day 1):
- Stir together sourdough starter, salt, olive oil, and water in a large bowl. Add bread flour and mix until it starts to form a rough ball.
- Cover the bowl and let the dough sit for 45-60 minutes.
- To stretch and fold the dough: Pull dough from one side and give it a long stretch, then fold dough back to the middle. Turn bowl a quarter turn, stretch again and fold back to the middle. Repeat on all four sides, cover the dough back up, and allow it to rest again.
- Over the next few hours, you’ll repeat this process of stretching and folding the dough about every 45 minutes or so. Plan to stretch and fold a total of four times.
- On the second round of stretches, fold the cooled roasted garlic cloves and grated parmesan into the dough.
- Once you’re done with all the dough stretching, place the covered dough in the refrigerator and let it sit overnight.
Day 2:
- Remove sourdough from refrigerator and let it warm up a bit at room temperature. Line a large bowl with a tea towel and dust it lightly with flour.
- Scrape dough out of its bowl onto a clean countertop. Shape dough into a rough ball, pulling it towards you to create tension. Flip dough over, placing seam side up in the towel-lined bowl. Cover with a kitchen towel or plastic wrap.
- Let dough rise until puffy and bubbly, about 2-4 hours.
- Preheat oven to 450° F.
- Carefully tip dough out onto a piece of parchment, seam side down. Score dough with a bread lame or very sharp knife in any desired pattern.
- Lift parchment paper with sourdough, lowering it into dutch oven. Bake covered for 25 minutes. Remove lid and continue to bake, uncovered, for another 18-25 minutes, or until bread is golden and cooked through and internal temperature is 205 - 215° F. In the last five minutes or so of baking, sprinkle the additional parmesan on top.
- Let bread cool at least an hour before slicing into it.