Description
A rustic artisan sourdough bread infused with Italian herbs and Parmesan cheese, featuring a crispy crust and flavorful, cheesy interior. Perfect for slow mornings, brunches, or casual gatherings.
Ingredients
- 150g (5.3 oz) active sourdough starter
- 400g (14 oz) all-purpose flour (can substitute half with bread flour)
- 300ml (10 fl oz) lukewarm water (about 75°F / 24°C)
- 8g (1.5 tsp) salt
- 2 tbsp olive oil
- 2 tbsp Italian herb mix (dried oregano, rosemary, thyme, basil) or 3 tbsp fresh herbs
- 2 cloves garlic, minced
- 100g (3.5 oz) finely grated Parmesan cheese
- Optional: sun-dried tomatoes or olives, chopped finely
- Optional: chili flakes or finely chopped jalapeños
Instructions
- Mix 150g active sourdough starter with 300ml lukewarm water in a large mixing bowl until dissolved.
- Add 400g all-purpose flour and 8g salt; mix until no dry flour remains and dough is shaggy and sticky.
- Cover bowl with damp towel and autolyse for 30 minutes.
- Add 2 tbsp Italian herb mix, minced garlic, 100g grated Parmesan, and 2 tbsp olive oil; fold dough gently but thoroughly.
- Cover dough and bulk ferment at room temperature for 4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Turn dough onto floured surface and shape into a tight round loaf; place seam-side up in a floured proofing basket or bowl.
- Final proof for 2 hours at room temperature or refrigerate overnight for better flavor.
- Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes.
- Carefully remove hot Dutch oven; turn dough seam-side down onto parchment paper and score top with a bread lame or sharp knife.
- Transfer dough with parchment into Dutch oven; cover and bake for 20 minutes.
- Remove lid and bake for an additional 20-25 minutes until deep golden and crusty.
- Cool bread completely on a wire rack for about 2 hours before slicing.
Notes
[‘Use a bubbly, mature sourdough starter for best rise.’, ‘Preheat Dutch oven thoroughly to achieve a crispy crust.’, ‘Perform stretch and folds during bulk fermentation to strengthen gluten.’, ‘Score dough with quick, confident slashes at a 45-degree angle.’, ‘If dough is too sticky, lightly dust hands and surface with flour but avoid over-flouring.’, ‘For gluten-free version, use gluten-free flour blend with xanthan gum and psyllium husk powder; expect denser texture.’, ‘Optional add-ins include sun-dried tomatoes, olives, chili flakes, or different cheeses like Asiago or Pecorino Romano.’, ‘Store bread wrapped loosely in cloth or paper for up to 2 days; freeze sliced bread for longer storage.’, ‘Reheat bread at 350°F (175°C) for 5-7 minutes to refresh crustiness.’]
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Bread, Artisan Bread
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 190
- Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
Keywords: sourdough bread, artisan bread, Italian herbs, Parmesan cheese, crispy crust, homemade bread, easy sourdough