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Garlic Parmesan Sourdough Bread whole and uncut, sitting on a green placemat with a bread knife beside it and a partial bulb of garlic to the front
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Garlic Parmesan Sourdough Bread

A tangy, cheesy bread that's hard to resist.
Prep Time20 minutes
Cook Time40 minutes
Resting Time7 hours 20 minutes
Total Time8 hours 20 minutes
Cuisine: American
Keyword: sourdough
Servings: 2 loaves
Author: Nicole

Equipment

  • stand mixer (with dough hook)
  • clay baker

Ingredients

  • 1 1/2 c sourdough starter active
  • 1 1/4 c water
  • 1 tsp garlic powder
  • 1 tbsp honey
  • 3 tbsp coconut oil melted
  • 1/4 c vital wheat gluten
  • 1 c whole wheat flour
  • 2 c white whole wheat flour
  • 1 tsp salt
  • 3/4 c Parmesan cheese green can kind
  • 2 tbsp Parmesan cheese green can kind

Instructions

First Rise Instructions

  • In a mixer bowl, combine starter, water, garlic powder, honey, coconut oil, vital wheat gluten, whole wheat flour and 3/4 c Parmesan cheese.
  • Mix until well combined.
  • Add white whole wheat flour, and mix again until dough pulls away from the bowl and all of the flour is mixed in.
  • Let rest 20 minutes.
  • Add salt and mix for 9 minutes.
  • Grease a large bowl, and place dough in bowl. Cover and let rise for 6 hours.
  • In the last twenty minutes of your six hour rise, start soaking your clay baker. (Follow the instructions for your individual clay baker for soak times).

Second Rise Instructions

  • Dump water out of your clay baker, and place in cold oven.
  • With empty clay baker inside, preheat oven to 425 F.
  • Heat clay baker in oven for one hour.
    (Continue with next step of recipe while clay baker is preheating).
  • Divide dough into two equal halves. Shape each half into a loaf, and separate into two separate greased bowls, seam side up.
  • Let rise for one hour.

Baking Instructions

  • Carefully flip one loaf worth of dough onto a piece of parchment paper, seam side down.
  • Score the top of the loaf, and sprinkle with 1 tbsp Parmesan cheese.
  • Your clay baker should have been preheating for an hour while the bread loaves rose. Remove clay baker from oven, and place the parchment paper and dough carefully inside, cheese/scored side up. Place the lid on the clay baker, and place in oven.
  • Bake for 15 minutes with the lid on. Carefully remove the lid, and continue baking for another 5 minutes.
  • When in the last five minutes (without the lid) of baking, prepare the second loaf (starting from step one after the "baking instructions" heading.
  • Carefully remove the freshly baked loaf from the clay baker and place somewhere safe to cool. Place the unbaked loaf inside the clay baker. Put the lid back on the clay baker, and bake for 15 minutes. Remove the lid, and bake for the remaining five minutes. Remove second loaf, and cool.
  • Enjoy!