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
- ¼ cup grated parmesan for top of bread
Instructions
Roast the garlic:
- Roast: 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):
- Mix dough: Stir together 150 grams sourdough starter, 11 grams salt, 20 grams olive oil, and 310 grams water in a large bowl. Add 500 grams bread flour and mix until it starts to form a rough ball.Cover the bowl and let the dough sit for 45-60 minutes.
- Stretch and fold: Pull dough upwards 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 3-4 times, cover the dough back up, and allow it to rest again.
- Continue stretch and folds: Over the next few hours, you’ll repeat this process of stretching and folding the dough about every 30-45 minutes or so. Plan to stretch and fold a total of four times.
- Add mix-ins: On the second round of stretches, fold the cooled roasted garlic cloves and grated parmesan into the dough.
- Continue bulk fermentation: Once you’re done with all the dough stretching, let the dough rest and rise for 1-3 more hours. You want to see it rise 30-50% in volume. The dough should look lightly puffy, domed, and aerated, with small bubbles on the surface.
- Shape: Line a large bowl with a tea towel and dust it lightly with flour (or use a bread banneton). Scrape dough gently out of its bowl onto a clean countertop. Gently fold the edges of the dough toward the center, working your way around until it forms a rough ball. Flip it seam-side down, then use your hands or a bench scraper to pull it toward you, rotating as you go, until the surface is smooth and taut.Flip dough over, placing seam side up in the towel-lined bowl. Cover with a kitchen towel or plastic wrap and refrigerate overnight.
Day 2:
- Preheat oven to 450° F.
- Score & bake: 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 ¼ cup parmesan on top.
- Cool: Let bread cool at least an hour before slicing into it.