Rosemary Parmesan Sourdough

This is my go-to “impress people” loaf

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Yield 1 loaf
Rosemary Parmesan Sourdough — homemade sourdough recipe

Starter Prep

Ratio: 1:5:5 (5g starter + 25g flour + 25g water) [Example makes 55g total, make sure your save some for your next bake or increase this ratio]

Feed Time: 9 AM

Peak Time: 7-9 PM (10-12 hours later)

Triple Check: Tripled in size, bubbly top, smells yeasty (not sour)

[Adjust feeding time and ratio to meet you schedule]

Ingredients

• 50g active starter

• 350g water (room temp)

• 10g salt

• 500g bread flour


Add-ins (added during final fold):

• 60g grated parmesan

• 2 tablespoons dried rosemary (or 3 tablespoons fresh, chopped)

• Optional: 50g toasted walnuts

Instructions

  • When your starters has tripled and is at peak
  1. Mix 50g starter, 500g flour, 350g water, and 10g salt in large bowl
  2. Stir until no dry flour remains. Cover with damp towel.
  3. Stretch & Folds
  4. Do 3 sets of stretch & folds, 30 minutes apart:
  5. 9:00pm - Set 1
  6. 9:30pm - Set 2
  7. 10:00pm - Set 3, sprinkle the parmesan and rosemary across the dough surface. Fold it in gently. Cover and leave on counter overnight.
  8. Bulk Fermentation (10:00pm- ~6 am )
  9. Let dough rise on counter for aprox 6- 8 hours
  10. With 50g starter, bulk fermentation will be slower and more reliable
  11. Ready when: dough has grown 50-75%, feels puffy and jiggly, has bubbles on surface
  12. Note: In cooler kitchens (65-68°F), this may take 8-10 hours
  13. The following morning shape the dough.
  14. Turn dough out onto lightly floured surface
  15. Gently shape into round (don't deflate all the bubbles!)
  16. Place seam-side up in floured banneton or bowl
  17. Cover and place in refrigerator
  18. Cold Proof
  19. Let dough cold-proof in fridge 8-24 hours
  20. Flexibility: Can stay in fridge up to 72 hours!
  21. Bake
  22. Turn dough out onto parchment paper, score top
  23. Place dough into COLD dutch oven with lid and into the COLD oven

Set oven 450°F:

Bake 50 minutes

Remove lid, bake 10 more minutes uncovered until deep golden brown

Cool completely on wire rack (at least 1 hour) before slicing

Mom Tips

Baking note: The cheese may leak slightly during baking. That’s normal. It creates crispy, caramelized bits on the crust.

Serving suggestion: Slice thick. Toast lightly. Eat with soup or olive oil for dipping.