A hearty sourdough loaf with roasted garlic and parmesan cheese. The parmesan makes the crust extra crispy, similar to a grilled cheese sandwich. This loaf is perfect served on its own, topped with butter, or as a sandwich.
Prep Time 3 daysdays
Cook Time 1 hourhour
Servings 8people
Author siamesesourdough
Equipment
Dutch oven
dough scraper
Large mixing bowl or container
kitchen scale
banneton (optional)
rice flour (optional)
Ingredients
Leaven (Levain) Ingredients
85gsourdough starter (active)Feed it and let it double or triple in volume before using it
260gwater
70 gwhole wheat flour
177gbread flourI used Central Milling's Artisan Baker's Craft Plus
Dough Ingredients
leaven (from above)
305gbread flour
140gwater
7gsalt
3headsgarlic, peeledYou could roast the whole garlic heads then peel after roasting, but I peeled them before roasting
50gparmesan cheese (shaved or grated)
olive oil for roasting garlic
salt and pepper for roasting garlic
Instructions
Mix the leaven (levain)
In a large mixing bowl or container, mix all of the ingredients for the leaven (starter, water, whole wheat flour, bread flour). Mix gently until thoroughly combined and cover.
Rest the leaven at room temperature for about 6-12 hours until doubled or tripled in volume and very bubbly. My leaven took about 8-9 hours to become very bubbly at 75 °F.
Mix the dough
After the leaven is very bubbly, add the water (140 g) and bread flour (305 g). Mix by hand until combined. Cover and let the dough rest for 45 minutes.
After 45 minutes, add the 7 g salt to the dough. Mix gently until combined. Cover and let rest for 45 minutes.
Then, stretch and fold the dough by gently lifting up the dough from the sides of the container and folding it inward toward the middle. I usually lift up one side of the dough, fold it inward and then rotate the container, repeating the folding until all of the edges of the dough have been folded toward the middle. The dough will look like a loose ball after this stretching and folding. Cover, and let the dough rest for another 45 minutes.
Then, repeat the stretching and folding one more time. Cover and put the dough in the refrigerator for about 24-48 hours. My dough was in the refrigerator for 34 hours. My refrigerator temperature is 36-40 °F depending on the location inside the refrigerator.
After refrigerating the dough for 24-48 hours, take it out and let it warm up to room temperature. After about an hour since removing it from the refrigerator, stretch and fold the dough. Cover, and let rest for about another hour and a half, then stretch and fold the dough again. Then, cover and rest the dough for 30 minutes. Then stretch and fold the dough one more time. (3 total times stretching and folding after removing it from the refrigerator)
In the meantime, roast the garlic by peeling it, wrapping it in foil and drizziling with a little olive oil, salt and pepper. Bake for about 30-45 minutes at 400 °F or until golden to your preferences.
Shape the dough and add garlic and parmesan
After the dough is room temperature or close to room temperature (about 3.5 hours after removing it from the refrigerator), remove the dough from the container or bowl onto a clean counter. With damp hands and a dough scraper, stretch the dough out to a rectangular shape (it doesn't need to be perfect). I have a demonstration on Instagram if you need guidance. Then, spread out the roasted garlic and parmesan over the top of the dough rectangle.
Then, fold over the edges of the dough rectangle toward the middle, to capture the garlic and parmesan inside the dough. Gently flip over this dough packet, and shape carefully into a ball. It is okay if the shape is not perfect or if some of the garlic or parmesan escapes. Just gently shape it back into the dough. Let the shaped dough rest on the counter for 30 minutes.
After 30 minutes, transfer the shaped dough to a floured banneton or mixing bowl. The "seam" of your loaf will be facing up, so the loaf will be upside down. I usually line the banneton or bowl with a kitchen towel, dust the towel with rice flour to prevent sticking, then place the dough into the banneton with the dough seam up. Then, dust with more rice flour and cover with the kitchen towel.
Then, transfer the shaped loaf to the refrigerator in the banneton or bowl and refrigerate for about 18-20 hours.
Bake the loaf
Preheat your oven and Dutch oven to 500 °F for at least 20 - 30 minutes.
Once the oven is preheated, remove your loaf from the banneton or bowl and score the top with a slash using either a sharp knife or lame.
Then, cover the bottom of the Dutch oven with parchment paper, transfer the loaf gently to the Dutch oven and cover. Bake for 25 minutes at 500 °F.
After 25 minutes, remove the cover from the Dutch oven and decrease the oven temperature to 450 °F. Bake the loaf for 20-45 more minutes until golden brown (check on it every 10-15 minutes).
Remove the loaf from the Dutch oven and let it cool on a wire rack for a least a few hours before slicing.