Parmesan Sourdough
Fresh out of the oven, this Parmesan sourdough is pure crackling beauty. The delicate crumb and the aroma filling the kitchen make all the effort worth it. Nothing beats the sound of that first slice—steaming, golden bread.
Ingredients
Directions
- 1
Autolyse for 3 hours before adding the starter.
- 2
Mix until combined, then add the salt after 30 minutes.
- 3
Perform 2 set of folds at 40-minute intervals, lamination to add the cheese.
- 4
Wrap it up and leave untouched and covered on the counter.
- 5
Total bulk fermentation of 6 1/2 hours.
- 6
Shape the dough and refrigerated for 15 hours.
- 7
Score and spritz with water before baking.
- 8
Bake at 450°F for the first 25 minutes, then reduce to 410F and continue baking without the lid for an additional 10 minutes or until the desired color is achieved.
