Parmesan Sourdough Bread is your next must-bake! Packed with nutty, cheesy flavour and a crisp golden crust, it's everything you want in a loaf-and then some. Homemade bread never tasted this good!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
How Does Parmesan Affect Sourdough Baking?
If you've baked a few loaves, you'll probably know I'm usually a fan of adding cheese to sourdough in cubes - grated cheese often melts away and disappears into the crumb.
But with a sharp, salty cheese like parmesan, you can get away with grating it - the flavour's strong enough to carry through even when mixed into the dough. Here's how parmesan changes the behaviour of your sourdough, from hydration to flavour.
HYDRATION: Parmesan is a low-moisture cheese, so it doesn't contribute any significant liquid to the dough. That means your hydration levels should be calculated as if you're working with plain dough, though keep in mind that grated cheese can slightly affect perceived dough texture and pliability.
BULK FERMENTATION: The salt and fat in parmesan can mildly slow down wild yeast activity, meaning bulk fermentation may take a little extra time. Keep an eye on your dough's rise and bubbles rather than sticking strictly to the clock.
CRUST AND CRUMB: Grated parmesan melts during baking, contributing to a deeper golden crust and a slightly denser, richer crumb. You won't get gooey pockets like you would with cubed cheese, but you'll still notice more texture and colour variation than in a plain dough.
FLAVOUR: Parmesan brings intense umami, sharpness, and saltiness - especially useful in sourdough, where it complements the tangy notes from wild yeast. Because the cheese is mixed throughout, each slice of the parmesan sourdough loaf carries that nutty, savoury punch without overpowering the bread.
Mix It Up: Turn Your Sourdough into a Flavour Adventure.
Ingredient Notes
Here are all the simple ingredients you will need to make this Parmesan Sourdough Bread:
- strong bread flour: with at least 12% protein (learn how protein content in flour affects sourdough). We don't recommend adding any whole wheat flour to this recipe, as it overshadows the flavour of parmesan.
- salt.
- water: use slightly warm water to kickstart the bulk fermentation process.
- active sourdough starter: 100% hydration, that is, sourdough starter that is fed equal parts flour and water.
- parmesan: or other sharp, hard Italian cheese like Grana Padano.
EXTRAS: We sometimes add 2 tablespoon of dried rosemary or 1 tablespoon of fresh rosemary, or roasted garlic (learn more about how to add roasted garlic to sourdough in our Garlic and Olive Sourdough Bread recipe). Or if live by the mantra that "cheese is life" (Seb does!), try our Three Cheese Sourdough Bread.
Step-By-Step Method
Just like most sourdough recipes, this one is made over two days.
DAY 1
Feeding Sourdough Starter
First thing in the morning, feed your sourdough starter. I typically feed 70g of my starter in a ratio of 1 part starter:1 part water:1 part flour. This simply means that I mix 70g of starter with 70g water and 70g flour. Scoop the mixture into a clean jar, and leave it in a warm spot (ideally, 21-27°C), semi-covered for 4 hours.
Your starter should at least double in volume in this time. If it doesn't, it may need a couple of good feeds before it's fit for purpose.
I use 160g of active starter for baking and feed the remaining 50g before storing it for the future.
Mixing The Dough
1. Once the sourdough starter is active and bubbly (and at least doubled in volume), mix the dough. I use a stand mixer for this. Simply mix the flour and salt in the bowl of a stand mixer. Then add the water and sourdough starter.
2. Run the mixer, fitted with a dough hook attachment for 10 minutes, until your dough is smooth and elastic. It does not need to pass the windowpane test just yet (the gluten will continue developing when we fold the dough during the bulk fermentation period).
Coil Folds And Bulk Fermentation
1. Scoop the dough into a large bowl, cover with a damp kitchen towel or plastic wrap and leave it in a warm place (21-27°C) for 30 minutes.
2. After 30 minutes, with cold wet hands, perform the first set of coil folds. Simply lift the bread dough with both hands from the sides and tuck it under to form a coil (video below).
3. Rotate the bowl a quarter turn and coil again. Cover the bowl again, and let the dough rest for 30 minutes again.
4. Repeat the folds once again, and leave the dough to rest for another 30 minutes.
5. Now, scatter ¼ of the grated parmesan cheese over the surface of the dough, and stretch one side of the dough over (just like stretch and folds method). Scatter another ¼ of the parmesan and fold the dough over. Repeat with the remaining two sides of the dough. Let the dough rest for 30 minutes. Then, at 30-minute intervals, perform two more sets of coil folds.
For more information on how to coil fold and when to know when you've done enough folding, head to our dedicated article about Sourdough Coil Folds.
6. Once all the folds have been completed, cover the dough and let the dough rise at warm room temperature for 2-3 hours to finish bulk fermentation. Your dough should just about double its original size. If you are using a see-through glass bowl for bulk fermenting, you should see a lot of activity and bubbles forming at the base and sides of the bowl.
Shaping and Final Proof
1. At the end of bulk fermentation, scoop the dough onto a lightly floured surface. Try and make sure that the smooth top of the dough (the side that is not intact with the bowl) is placed on the floured work surface. Then swiftly fold the four corners of the dough into the centre.
2. Flip the dough seam-side down and use your hands to cup and rotate it, pulling it slightly against the surface to create tension and form a smooth, tight ball.
3. Place the dough ball into a well-floured banneton basket (or any proofing basket alternatives). We recommend using rice flour for dusting your proofing baskets. The smooth side of the sourdough ball should be at the bottom, with the seam at the top.
4. Pinch the seam together with your fingers, if the dough starts spreading in the bowl to make sure the dough is tight. Sprinkle with some flour, and cover the dough with a clean fabric napkin or small lightweight tea towel.
5. Place the proofing basket in a large plastic bag - it will protect the dough from drying out. Then place the whole thing in the fridge for its final rise (a.k.a. second rise) for 12-36 hours.
DAY 2
The next day, place the Dutch Oven in the oven, and preheat it to 240°C (typically, it is the highest temperature home ovens will go to) with the Dutch oven in it. It needs to be piping hot!
Scoring The Dough
1. Once the oven is hot, take the dough out of the fridge and out of the bag.
2. Invert the dough gently onto a large piece of parchment paper. If your dough was properly bulk fermented and shaped correctly, it should not spread once inverted.
3. Dust the surface of the dough with flour. Using a very sharp knife, a bread lame or a razor blade, score the dough deeply (approximately 1cm deep) at a 30- 45º angle.
One single deep slash is all that's needed for that sought-after sourdough "ear".
Baking
1. Take the hot Dutch Oven out of the oven, take the lid off, and lift the sourdough into it, holding the edges of the parchment paper. Be mindful of how you lift the paper. Sometimes, the scored slash can begin to close up during this process. To prevent this, lift the parchment from the sides that won't push the two edges of the scored dough back together.
2. Place the lid back on the Dutch Oven and place the bread into the hot oven for 25 minutes.
3. After 25 minutes, take the lid off, and return the sourdough to the oven for another 25 minutes. If you don't want your loaf of bread too dark in colour, you can reduce the oven temperature to 200°C.
Cooling
1. Once baked, take the Dutch Oven out of the oven. Lift the bread out by holding the corners of the parchment paper. Place the bread onto the wire rack, and slide the parchment paper from underneath the loaf.
2. Leave the Parmesan sourdough bread to cool down to room temperature before slicing.
Serving Suggestions
Sourdough Parmesan Bread is a versatile loaf that works just as well as a dinner side as it does a snack. Tear off a warm slice and dip it into good-quality olive oil, or serve it alongside saucy mains like Gambas Pil Pil for a Spanish-style feast.
It's also brilliant with a hearty bowl of Mexican bean chilli-perfect for soaking up every last spoonful.
Storage
To keep your Parmesan sourdough loaf fresh for longer, store it in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the whole loaf of sourdough bread or slice it first and freeze individual pieces-ideal for grabbing just what you need. Wrap tightly in foil or reusable wrap, then pop into a freezer bag or container to avoid freezer burn.
More Sourdough Inclusions
If you love experimenting with flavourful add-ins, these sourdough recipes with inclusions are a great place to start:
Parmesan Sourdough Bread
Equipment
- Bench Scraper
- Proofing Basket
- Razor Blade or Bread Lame
Ingredients
- 400 g strong bread flour with at least 12% protein
- 8 g salt
- 230 ml water
- 160 g active sourdough starter 100% hydration
- 100 g parmesan finely grated
Instructions
DAY 1:
Feeding Sourdough Starter
- First thing in the morning, feed your sourdough starter. I typically feed 70g of my starter in a ratio of 1 part starter:1 part water:1 part flour. This simply means that I mix 70g of starter with 70g water and 70g flour. Scoop the mixture into a clean jar, and leave it in a warm spot (ideally, (21-27°C)), semi-covered for 4 hours. Your starter should at least double in volume in this time. If it doesn't, it may need a couple of good feeds before it's fit for purpose.
- I use 160g of active starter for baking and feed the remaining 50g before storing it for the future.
Mixing The Dough
- Once the sourdough starter is active and bubbly (and at least doubled in volume), mix the dough. I use a stand mixer for this. Simply mix the flour and salt in the bowl of a stand mixer. Then add the water and sourdough starter. Run the mixer, fitted with a dough hook attachment for 10 minutes, until your dough is smooth and elastic. It does not need to pass the windowpane test just yet (the gluten will continue developing when we fold the dough during the bulk fermentation period).
Coil Folds And Bulk Fermentation
- Scoop the dough into a large bowl, cover with a damp kitchen towel or plastic wrap and leave it in a warm place (21-27°C) for 30 minutes.
- After 30 minutes, with cold wet hands, perform the first set of coil folds. Simply lift the bread dough with both hands from the sides and tuck it under to form a coil (video below). Rotate the bowl a quarter turn and coil again. Cover the bowl again, and let the dough rest for 30 minutes again.
- Repeat the folds once again, and leave the dough to rest for another 30 minutes.
- Now, scatter ¼ of the grated parmesan cheese over the surface of the dough, and stretch one side of the dough over (just like stretch and folds method). Scatter another ¼ of the parmesan and fold the dough over. Repeat with the remaining two sides of the dough. Let the dough rest for 30 minutes. Then, at 30-minute intervals, perform two more sets of coil folds. For more information on how to coil fold and when to know when you've done enough folding, head to our dedicated article about Sourdough Coil Folds.
- Once all the folds have been completed, cover the dough and let the dough rise at warm room temperature for 2-3 hours to finish bulk fermentation. Your dough should just about double its original size. If you are using a see-through glass bowl for bulk fermenting, you should see a lot of activity and bubbles forming at the base and sides of the bowl.
Shaping and Final Proof
- At the end of bulk fermentation, scoop the dough onto a lightly floured surface. Try and make sure that the smooth top of the dough (the side that is not intact with the bowl) is placed on the floured work surface.
- Then swiftly fold the four corners of the dough into the centre.Flip the dough seam-side down and use your hands to cup and rotate it, pulling it slightly against the surface to form a smooth, tight ball.
- Place the dough ball into a well-floured banneton basket (or any proofing basket alternatives). We recommend using rice flour for dusting your proofing baskets. The smooth side of the sourdough ball should be at the bottom, with the seam at the top.
- Pinch the seam together with your fingers, if the dough starts spreading in the bowl to make sure the dough is tight. Sprinkle with some flour, and cover the dough with a clean fabric napkin or small lightweight tea towel.
- Place the proofing basket in a large plastic bag - it will protect the dough from drying out. Then place the whole thing in the fridge for its final rise (a.k.a. second rise) for 12-36 hours.
DAY 2
- The next day, place the Dutch Oven in the oven, and preheat it to 240°C (typically, it is the highest temperature home ovens will go to) with the Dutch oven in it. It needs to be piping hot!
Scoring The Dough
- Once the oven is hot, take the dough out of the fridge and out of the bag.
- Invert the dough gently onto a large piece of parchment paper. If your dough was properly bulk fermented and shaped correctly, it should not spread once inverted.
- Dust the surface of the dough with flour. Using a bread lame or a razor blade, score the dough deeply (approximately 1cm deep) at a 30- 45º angle. One single deep slash is all that's needed for that sought-after sourdough "ear".
Baking
- Take the hot Dutch Oven out of the oven, take the lid off, and lift the sourdough into it, holding the edges of the parchment paper. Be mindful of how you lift the paper. Sometimes, the scored slash can begin to close up during this process. To prevent this, lift the parchment from the sides that won't push the two edges of the scored dough back together.
- Place the lid back on the Dutch Oven and place the bread into the hot oven for 25 minutes.
- After 25 minutes, take the lid off, and return the sourdough to the oven for another 25 minutes. If you don't want your loaf of bread too dark in colour, you can reduce the oven temperature to 200°C.
Cooling
- Once baked, take the Dutch Oven out of the oven. Lift the bread out by holding the corners of the parchment paper. Place the bread onto the wire rack, and slide the parchment paper from underneath the loaf.
- Leave the parmesan sourdough bread to cool down to room temperature before slicing.
Michele says
I made this and it turned out really well. The crust was beautifully crisp, and the Parmesan added a nice savoury depth without overpowering the sourdough. Definitely a great loaf for sandwiches or just warm with butter.
Ieva Greber says
Thank you, Michele! So glad it turned out beautifully 🙂
Maria says
This Parmesan sourdough bread sounds crusty, cheesy, and full of flavor. The nutty Parmesan with that golden sourdough crust makes it feel like such a special homemade loaf.
Colleen says
My loaf turned out perfectly! Thanks for your detailed notes and instructions!
Ieva Greber says
you are most welcome! Glad you liked it 🙂
Maya says
Baked this last weekend and the whole house smelled incredible. The cheese melts into the crust. Half the loaf was gone before dinner.
Ieva Greber says
I absolutely know what you mean! There is always corners and bites missing of any bread before it reaches its final destination here at Somebody Feed Seb:)