Ingredients
Ingredients
- 460 g bread flour
- 150 g parmesan cheese, shredded
- 100 g active sourdough starter
- 300 g water, room temperature
- 7 g fine sea salt
Instructions
- Prepare Starter: Ensure you have 100 g of active sourdough starter ready by feeding your mini starter sufficiently ahead of time.
- Make Dough: In a large bowl, combine the sourdough starter and water; mix briefly to combine. Add shredded parmesan, bread flour, and fine sea salt. Mix thoroughly until no dry spots remain; the dough will look shaggy.
- Initial Rest: Cover the dough and let it rest for 30 minutes to allow hydration and gluten development.
- Stretch and Fold: Perform 4 to 6 sets of stretch and folds, spacing each set with a 20-minute rest. For each set, fold the dough over itself 4 to 6 times, keeping it covered between sets.
- Bulk Fermentation: Cover the dough and let it rise in a warm spot for 3 to 7 hours, until doubled in size, showing visible air bubbles and a slight jiggle when shaken.
- Shape Dough: Shape the dough into a boule by folding it over itself 4 times. Flip onto a clean surface and gently pull the dough towards you to create surface tension.
- Final Fermentation: Place the shaped dough seam side up into a banneton or proofing basket. Let it ferment at room temperature for 1 to 2 hours, or opt for cold fermentation in the fridge for 5 to 36 hours. Avoid overproofing.
- Proof Check: Perform the poke test: a properly proofed dough slowly springs back and leaves a slight indentation.
- Preheat Oven: Preheat your oven to 450°F (232°C). Place a Dutch oven inside to heat as well.
- Bake: Gently transfer the dough on parchment paper into the hot Dutch oven. Score the top with a sharp knife or razor blade carefully to avoid deflating the dough.
- Bake Covered: Bake with the lid on for 30 minutes to trap steam, promoting crust development.
- Bake Uncovered: Remove the lid carefully, reduce the temperature to 400°F (204°C), and bake for an additional 15 to 20 minutes until golden brown and hollow sounding when tapped. The internal temperature should reach 205°F (96°C).
Notes
- Use a heated Dutch oven to replicate the effect of a steam-injected professional oven.
- Cold fermentation improves flavor and can be done up to 36 hours in advance.
- Use bread flour for optimal gluten structure and rise.
- Adjust baking time slightly if using different ovens or baking vessels.
- Shredded parmesan adds a rich umami flavor and slight saltiness, complementing the tangy sourdough.
- Ensure sourdough starter is active and bubbly for best results.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
