This easy, crispy Parmesan Cheese Sourdough Bread recipe is sure to knock your socks off. It is so delicious, I could eat the whole loaf! As soup season is coming upon us, I love a slice of crispy, buttered home made sourdough alongside a bowl of soup. While this parmesan cheese sourdough can stand on its own, it pairs so well as a side to any main dish.
Our favorite things to pair Parmesan Cheese Sourdough Bread with:
Soups
Salads
Slather some butter on a slice and eat with chicken and vegetables.
Eat toasted with butter and scrambled eggs for a high protein breakfast.
Grilled cheese sandwiches!
All on it’s own.
Broil with butter and serve with pasta.
This Parmesan Cheese sourdough bread recipe stems from my basic sourdough bread that you can find here on the blog.
Adding inclusions such as Parmesan cheese begins by getting your bread to the lamination process in the recipe.
Once you have followed all the steps here, and have your bread laid out on the countertop to laminate, this is when you will add your shredded parmesan cheese.
Here, the dough is all spread out by using my hands to gently pull into a rectangle shape. Now, I will sprinkle on the parmesan cheese.
You can use freshly grated, like I have here, or make life easy on yourself and purchase already shredded cheese. Either work great!
At this point, you will follow the recipe by folding the dough in half until the 2 long sides meet in the middle.
Once both long ends are folded to the middle, roll the dough up from one end to the next, forming a ball shape.
Continue to build tension in your dough by pushing with your hands toward and away from yourself on the countertop 5 or 6 times.
Finally, place your dough in a floured banneton basket, cover with a plastic grocery bag, and put back in the refrigerator while you pre heat your cast iron pan.
At this point, the dough can sit in fridge until your cast-iron pot is pre heated, or up to 2 days if you don’t have time to bake right away.
To bake, pre heat oven to 500 degrees with cast-iron pot inside so it gets nice and hot.
Take your dough out of fridge, place right side up on parchment paper and score the top.
When oven comes to temperature, place your dough in the pan, turn oven down to 450 degrees, put the lid on and bake for 30 minutes.
After 30 minutes, turn oven temperature down to 425, remove the lid and bake for 15 more minutes.
Let your bread cool for at least an hour before slicing into it.
Time to enjoy this crispy parmesan cheese sourdough bread! So delicious.
How to Make Parmesan Cheese Sourdough Bread
Equipment
- Mixing bowl
- Dough hook
- Dish towel
- Dutch Oven
- Parchment paper
- Food Scale optional
- Measuring cups and spoons
- Banneton Basket optional
Ingredients
- 375 grams Water
- 100 grams Active and bubbly sourdough starter
- 10 grams salt
- 500 grams All purpose flour
- 1.5 cups Parmesan Cheese
Instructions
- In a large mixing bowl, measure out 375 grams of warm water and mix in 100 grams of active, bubbly sourdough starter.
- Incorporate 10 grams of salt.
- Mix in 500 grams of all purpose flour.
- Dough will be very sticky. Cover with a damp dish towel and let it rest for 30 minutes.
- After 30 minutes, perform your first set of stretch and folds. Continue to stretch and fold dough every 30 minutes until you have completed 4 sets.
- By now, your dough should be nice and easy to handle and not sticky. Cover back up with wet dish towel and let it sit for up to 8 hours. At this point you will want to keep an eye on it. Depending on how warm it is in its environment, that will determine how quick it rises. You will want to remove from the bowl when it gets about 1/3 larger. Not quite doubled in size.
- Next, carefully stretch the dough on your countertop into a rectangle shape and sprinkle parmesan cheese all over the top. Laminate it by folding long sides into the center and rolling form the ends into a ball.
- Continue to build tension in the dough by gently pushing it away and pulling it towards you 5 or 6 times.
- Add dough to a floured banneton, or a basket or bowl liked with a towel. Wrap with a plastic grocery bag and place in the refrigerator for 12 hours, or up to 2 days.
- You want the bread to be cold when it goes into the oven. This makes it puff up better and easier to score.
- Pre heat a cast-iron dutch oven to 500 degrees.
- Place your dough onto a piece of parchment paper and score the top with any design you like.
- Put your dough into your hot cast iron dutch oven and place back into the oven at 450 degrees for 30 minutes.
- After 30 minutes, remove the lid and lower oven temperature to 425 degrees. Bake for 15 more minutes.
- Remove bread from the oven and place on a cutting board. Let it sit and cool for at least an hour. It is important to let the bread cool so that it holds its shape.
- Enjoy!
We loved this!!!