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    Milk and Pop » Recipes » Sourdough Bread

    Parmesan Sourdough Artisan Bread Boule

    Published: Jul 28, 2023 by Tatiana Kamakura · 11 Comments · This post may contain affiliate links

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    With a beautiful crust and a soft and aromatic crumb, this Parmesan Sourdough Bread Boule combines the delicious umami of parmesan with the tanginess of sourdough bread and can be made in less than a day.

    Sourdough parmesan bread over parchment paper.

    Have you tried baking with sourdough discard? From easy basic sourdough bread to extra soft and moist sourdough cakes, baking with wild yeast gives extra depth of flavor and improves many baked goods.

    Is your sourdough starter not strong enough for baking? Make a Sourdough Discard Bread to get the tangy flavor in less than a day.

    Jump to:
    • 🧀Why bake a parmesan boule
    • 📃Ingredients
    • 🧀Flavor variations
    • 🥣How to make it
    • ⌛Baker’s schedule
    • ✔️Expert tips
    • 🙋🏻‍♀️Questions you might have
    • 🫙Storing and freezing
    • 🥐More Sourdough Recipes
    • 📖 Recipe

    🧀Why bake a parmesan boule

    To me, parmesan is very similar to sourdough: it improves everything it touches. Making sourdough bread adding parmesan to the dough can’t go wrong! This bread:

    • Is the perfect bruschetta bread - a bruschetta with parmesan bread, caramelized onion chutney and brie can't go wrong!
    • Can be made in the morning and enjoyed in the late afternoon - like my soft sourdough sandwich bread;
    • Has some flavor variations that go great with parmesan cheese.

    This and my sourdough beer bread are my favorites to make sourdough croutons with!

    📃Ingredients

    Sourdough starter. You’ll need an active sourdough starter, 100% hydration, to make this recipe.

    Ingredients of this recipe: flour, cheese, salt, sourdough starter, water.

    Parmesan Cheese. Choose a parmesan you like. Use it shredded, coarse or fine.

    Bread Flour. For this bread, I recommend using white bread flour.

    Water. Use room temperature or lukewarm water for this recipe.

    Salt. Use fine sea salt.

    🧀Flavor variations

    Parmesan works great with a wide range of flavors, but these two are the easiest to incorporate in this recipe:

    Rosemary Parmesan Sourdough: add half a tablespoon of dried or fresh rosemary when making the dough.

    Garlic Parmesan Sourdough: add a teaspoon of garlic powder when making the dough.

    🥣How to make it

    For this recipe, we’ll need 100g of active sourdough starter. If you keep a mini starter, feed it enough to have 100g for use.

    How to make the dough.

    Step 1. In a large bowl, combine starter and water, mixing it briefly. Then add parmesan, flour and salt, and mix until no dry spots are left.

    Covered dough.

    Step 2.Let the dough rest for 30 minutes, covered.

    I did the “autolyze” with and without the parmesan. I like to keep my recipes as simple as possible, so, as I didn't notice significant differences between the two versions, I’m sticking with the simple one, where I mix all ingredients at once, and then let the dough rest.

    Stretch and fold of sourdough dough.

    Step 3. Stretch and fold from 4 to 6 times, with a rest of 20 minutes between each. For each set, fold the dough over itself 4 to 6 times.

    Dough after bulk fermentation.

    Step 4. After the last stretch and fold, cover the dough and let it bulk rise.

    Signs the bulk rise is done:

    • Dough will be twice its original size;
    • There should be visible signs of air bubbles on top of dough;
    • If shaken, the dough should jiggle a bit from the gas.
    Shaped dough.

    Step 5. Shape the dough into a boule.

    Dough placed into a banneton.

    Step 6. After shaped, place dough into the banneton, smooth side down. Let it ferment for 1 to 2 hours at room temperature.

    Dough, scored.

    Step 7. Gently place the dough on a piece of parchment paper, then place both into the Dutch oven. Score dough.

    Baked boule.

    Step 8. Bake with the lid on for 30 minutes. Remove the lid carefully, and bake for 15 to 20 minutes more.

    ⌛Baker’s schedule

    This is an example of a schedule that works for me. If I’m baking on a Saturday:

    Friday

    • 11 PM: Feed sourdough starter.

    Saturday

    • 6 AM. Make dough + 30 min rest.
    • 6h40 AM. Stretch and fold, 6 sets, 20 min rest between each.
    • 8h50 AM. Bulk rise, about 4h.
    • 12h50 PM. Shape dough.
    • 1 PM. Fermentation, about 2h. You can choose cold fermentation - it will take longer.
    • 2h30 PM. Preheat oven, about 20 minutes.
    • 3 PM. Bake.
    • 3h45. Let it cool.
    • 5 PM. Ready to eat!

    ✔️Expert tips

    Do not use cold ingredients when making the dough. Cold ingredients can make the starter “lazy”, making the rise time longer.

    Don’t forget to coat the banneton with rice flour. This is the best way to ensure the dough won’t stick to the banneton: spray it with water and coat with rice flour.

    Use a proofing basket, or the proofing function of your oven to have more control over the temperature. Even if your oven doesn’t have a proofing function, you can mimic one by placing a baking dish on the bottom rack of the oven and filling it with boiling water. Then, place dough on the middle rack and shut the oven’s door.

    Crumb of sourdough bread.

    🙋🏻‍♀️Questions you might have

    Can I cold ferment this recipe?

    Yes, you can use cold fermentation for this recipe. I wouldn't go over 36 hours, though.

    What flour is best to prepare a sourdough banneton?

    Rice flour is the best flour to coat a sourdough banneton with. Spray the banneton with water, and right after, coat with rice flour. Do it 3 hours before using banneton.

    🫙Storing and freezing

    Wait for bread to cool completely before storing. I usually store mine in a breadbox to maintain a nice and crispy crust, but there are different ways to store sourdough bread: choose the one it’s best for you.

    If you got any parmesan sourdough leftovers, I have a bunch of ideas of what to make with stale sourdough bread.

    You can freeze this parmesan bread. Wait for it to cool, then place the boule in a freezer-safe plastic bread or container, making sure it’s well closed before storing in the freezer. It keeps well for 3 months.

    You can also freeze it in slices, instead of the whole bread.

    Reheat in a toaster (if frozen in slices), or in a 300oF preheated oven. If using the oven, spray twice the boule with water, then place in the oven for 5 to 7 minutes.

    Crust of parmesan bread.

    🥐More Sourdough Recipes

    • Close up on sourdough dinner roll, showing its soft crumb.
      Sourdough Discard Pull-Apart Dinner Rolls
    • Sourdough english muffin with butter, sliced open.
      Easy Sourdough English Muffins
    • sourdough brioche bread sliced, showing its crumb soft interior
      No-Knead Sourdough Brioche Bread
    • Sourdough bread with blisters over a baking sheet.
      Beginner Sourdough Bread Without Dutch Oven

    If you tried this Parmesan Sourdough Bread Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!

    📖 Recipe

    Sourdough parmesan bread over parchment paper.

    Parmesan Sourdough Artisan Bread

    Tatiana Kamakura
    With a beautiful crust and a soft and aromatic crumb, this Parmesan Sourdough Bread Boule combines the delicious umami of parmesan with the tanginess of sourdough bread and can be made in less than a day.
    5 from 7 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 9 hours hrs 45 minutes mins
    Cook Time 45 minutes mins
    Total Time 10 hours hrs 30 minutes mins
    Course Sourdough Bread
    Cuisine American
    Servings 12 slices
    Calories 195 kcal
    Prevent your screen from going dark

    Equipment

    • Dutch oven
    • Parchment paper

    Ingredients
      

    • 460 g bread flour
    • 150 g parmesan cheese shredded
    • 100 g active sourdough starter
    • 300 g water room temperature
    • 7 g sea salt fine

    Instructions
     

    • For this recipe, we’ll need 100g of active sourdough starter. If you keep a mini starter, feed it enough to have 100g for use.

    Making the dough

    • In a large bowl, combine starter and water, mixing it briefly. Then add parmesan, flour and salt, and mix until no dry spots are left. Dough will look shaggy.
    • Let the dough rest for 30 minutes, covered.

    Stretch and Fold

    • Stretch and fold from 4 to 6 times, with a rest of 20 minutes between each. For each set, fold the dough over itself 4 to 6 times. Keep the dough covered between each set.

    Bulk Rise

    • After the last stretch and fold, cover the dough and let it bulk rise. It might take between 3 to 7 hours. Remember to place the dough in a warm spot, or use a proofing basket/proofing function of the oven.
    • Signs the bulk rise is done: dough will be twice its original size, there should be visible signs of air bubbles on top of dough, if shaken, the dough should jiggle a bit from the gas.

    Shaping

    • To shape into a boule, fold the dough over itself 4 times.
    • Flip the dough, place it over a clean surface, and gently pull the dough towards you, to create more tension.

    Fermentation

    • After shaped, place dough into the banneton, smooth side down. Let it ferment for 1 to 2 hours at room temperature. Careful not to overproof.
    • You can choose cold fermentation. Do it for 5 to 36 hours.
    • Check if dough is proofed with the poke test. Poke the dough: proofed dough pops back out slowly, and leaves a slight indentation.

    Baking

    • Preheat the oven to 450 °F. Gently place the dough on a piece of parchment paper, then place both into the Dutch oven. I like to use enough parchment paper so the edges are big enough to be used as a handle to lower dough into the Dutch oven.
    • Using a sharp knife or razor blade, gently score dough. Don’t apply too much pressure to avoid deflating the dough.
    • Bake with the lid on for 30 minutes. Remove the lid carefully, lower temperature to 400 °F and bake for 15 to 20 minutes more.
    • Bread will sound hollow and have a beautiful golden brown color when ready. Inside temperature should be of 205 °F.

    Video

    Notes

    Flavor Variations:
    Rosemary Parmesan Sourdough: add half a tablespoon of dried or fresh rosemary when making the dough.
    Garlic Parmesan Sourdough: add a teaspoon of garlic powder when making the dough.
    Do not use cold ingredients when making the dough. Cold ingredients can make the starter “lazy”, making the rise time longer.
    Don’t forget to coat the banneton with rice flour. This is the best way to ensure the dough won’t stick to the banneton: spray it with water and coat with rice flour.
    Use a proofing basket, or the proofing function of your oven to have more control over the temperature. Even if your oven doesn’t have a proofing function, you can mimic one by placing a baking dish on the bottom rack of the oven and filling it with boiling water. Then, place dough on the middle rack and shut the oven’s door.

    Nutrition

    Serving: 1sliceCalories: 195kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 428mgPotassium: 50mgFiber: 1gSugar: 0.2gVitamin A: 98IUCalcium: 155mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

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      Easy Overnight Sourdough Focaccia
    • Runny starter in a jar.
      Why Your Sourdough Starter Becomes Weak (and How to Fix It)
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    Reader Interactions

    Comments

    1. Linda

      February 05, 2025 at 10:12 am

      How many total sets of stretch and folds do I do? Thanks!

      Reply
      • Tatiana Kamakura

        February 06, 2025 at 12:06 pm

        Hi Linda,
        I usually do 4 stretches and folds for this recipe. Cheers!

        Reply
    2. Sadie

      July 29, 2024 at 5:18 pm

      Should the Dutch oven be preheated?

      Reply
      • Tatiana Kamakura

        August 07, 2024 at 9:40 am

        Hi Sadie, I don't preheat the Dutch oven for this recipe. Happy baking!

        Reply
    3. Christine Dawson

      July 24, 2024 at 6:48 pm

      5 stars
      I recently started baking sourdough bread and found this recipe when my husband requested that I try making a rosemary loaf. The parmesan flavor is delish. It’s amazing! I’ll be trying some of your other recipes soon! Thanks!

      Reply
      • Tatiana Kamakura

        August 07, 2024 at 9:42 am

        Glad you like the recipe, Christine! Happy baking!

        Reply
    4. Pam

      July 05, 2024 at 4:26 pm

      Can’t wait to try this!!!! A quick tip, using cheesecloth in ur banneton is amazing! Ur dough will not stick and u don’t have to use rice flour or any flour.

      Reply
    5. Linda

      June 08, 2024 at 9:08 am

      5 stars
      One of the best breads I ever ever had, everyone that has tried it has loved it! Once substituted parmesan with cheddar and it was delicious!

      Reply
      • Tatiana Kamakura

        June 10, 2024 at 9:17 am

        So glad you like it, Linda! Cheers!

        Reply
    6. Katie

      March 01, 2024 at 11:03 am

      I made this recipe! I added some fresh minced garlic and it was amazing! I'm still pretty new to sourdough, and this recipe is easy to follow.This was my best loaf yet! My husband loved it and asked me to make more!

      Reply
      • Tatiana Kamakura

        March 01, 2024 at 12:05 pm

        Glad you like it, Katie! Cheers!

        Reply
    5 from 7 votes (5 ratings without comment)

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    Hi, I'm Tati! Here at Milk and Pop, I’m all about making sourdough simple, doable, and fun. Whether you’re just getting started or trying to bake more consistently, I’ll help you fit sourdough into your real life, one loaf at a time.

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