Sourdough Loaf with Parmesan
This loaf packs a punch with a touch of Parmesan and 20% sprouted whole wheat flour, giving it an extra-rich, nutty flavor. Left in the oven for 10 extra minutes, it has a bold, toasty crust that’s impossible to resist.
Cook time35 minutes
Ingredients
Directions
- 1
Mix flours and water, let rest 3 hours.
- 2
Add sourdough starter, mix until combined. Add salt after 30 minutes.
- 3
Perform 2 or 3 sets of folds, 40-minute intervals.
- 4
Add the cheese during lamination.
- 5
Bulk Fermentation: 6 ½ hours at room temp, covered.
- 6
Shape and refrigerate for 15 hours.
- 7
Score and spritz with water. Bake at 450°F for 25 minutes, then reduce to 410°F for an additional 10 minutes or until desired color.
