Roasted Garlic Rosemary Parmesan Sourdough

 

Dutch Oven Sourdough: Roasted Garlic Rosemary Parmesan

(1 loaf – or split for two flavorful halves!)

Ingredients:

Sourdough Base:

• 100g active sourdough starter
  
  

• 350g room temp water (hold back ~50g)
  
  

• 500g bread flour
  
  

• 9g salt
  
  

Garlic Rosemary Parmesan Inclusions:

• 1 head garlic, roasted
  
  

• ¼ cup (or 1 small packet) fresh rosemary, finely chopped
  
  

• ½ tsp onion powder
  
  

• ½ tsp oregano
  
  

• 2 tbs grated parmesan cheese
  
  

---

Make the Dough:

1. In a large bowl, mix 100g starter with ~300g water until dissolved.
   
   

2. Add 500g flour and mix until just combined.
   
   

3. Cover and rest for 30 minutes (autolyse).
   
   

4. Add remaining 50g water and 9g salt, then mix until well incorporated.
   
   

5. Cover and rest another 30 minutes.
   
   

---

Build Strength (Stretch & Folds):

1. Perform a set of stretch and folds, then rest for 30 minutes.
   
   

2. Repeat this process 4 more times (over about 2.5 hours total).
   
   

---

Bulk Fermentation:

• Let dough rise 4+ hours, until ~50% larger and bubbly on top and sides.
  
  

---

Add Inclusions (Split Dough for Variety):

After bulk fermentation:

1. Pre-shape your dough and rest for 20 minutes.
   
   

2. Split dough in half (if making two flavors).
   
   

3. Flatten each half and layer in inclusions (see below).
   
   

4. Roll up the dough, adding more as you go for even distribution.
   
   

5. Shape into a ball and place into floured proofing baskets.
   
   

---

Garlic Rosemary Parmesan:

• Roasted garlic (1 head)
  
  

• ¼ cup fresh rosemary, finely chopped
  
  

• ¼ cup grated parmesan
  
  

• ½ tsp onion powder
  
  

• ½ tsp oregano
  
  

---

Jalapeño Cheddar (Optional Variation):

• ¼ cup Pickled jalapeños, chopped and patted dry with a paper towel
  
  

• 3 oz sharp cheddar cheese, cubed
  
  
  

---

Cold Proof:

• Cover and refrigerate overnight (8–12 hours).
  
  

---

Outdoor Bake (Dutch Oven):

1. Light 35 charcoal briquettes.
   
   

2. Once ready, place 15 under and 20 on top of the Dutch oven.
   
   

3. Preheat oven with lid on for 20 minutes.
   
   

4. Line with foil tin or parchment.
   
   

5. Place dough inside, spray with water or toss in ice cubes for steam.
   
   

6. Cover and bake at 450–500°F.

        Note: About 20 minutes in, I started another batch of 20 briquettes to keep the heat going for the bread.

---

Baking Time:

1. Score your dough 10–20 minutes in for a clean bloom.
   
   

2. Check after 30 minutes, then every 15–20 minutes until crust is golden brown.
   
   

---

Cool & Serve:

Let cool for at least 1 hour wrapped in a clean towel or on paper towels.