Simple Parmesan Sourdough Bread

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Using only 4 ingredients, parmesan sourdough bread is simple to make and is savoury treat during the autumn and winter. It can be made plain, or with fresh rosemary and garlic for a pop of flavour.

An overhead shot of a loaf of Parmesan Sourdough Bread with a spiral design on a light countertop.

Homemade sourdough bread can be as versatile as you would like. Everything from cheese to chocolate chips can be added to sourdough bread and no matter what the combination – it’s always delicious.

Parmesan sourdough bread is a wonderful companion to homemade soups and stews in the wintertime. I also like to use this bread to make paninis (straight out of the oven is the best!) or bruschetta, if the bread has been sitting on the counter for a few days.

Tips

If you have the time, the stretch and fold method is the simplest to follow. You just need to be at home for about 3 hours in order to stretch and fold the dough every 30 minutes.

FAQ

What Cheese Goes Best With Sourdough?

I love to add fresh shredded parmesan, cheddar, or soft brie to my sourdough bread dough. But you really cannot go wrong with cheese and sourdough bread!

What Toppings Go Well With Sourdough?

– Avocado
– Peanut butter
– Raw butter
– Basil, tomato, and mozzarella
– Scrambled eggs
– Shredded cheese of your choice
– Olive oil & vinegar

Tools

Large Bowl

Kitchen Scale

Sharp Knife

Cast Iron Dutch Oven

Ingredients

Organic All-Purpose White Flour

Einkorn (or Rye Flour)

Sourdough Starter – active and bubbly

Salt – make sure it’s an unadulterated salt like pink himalayan sea salt

Parmesan Cheese – shredded

Oats – or parchment paper

Water

Optional – roasted garlic, fresh rosemary

For complete measurements, see the printable recipe card below.

Instructions

Combine sourdough starter and water until completely incorporated.

An overhead shot of sourdough starter and water in a large mixing bowl with a wooden spoon sitting next to the bowl.

Add the einkorn (or rye) and all-purpose white flour. Mix until well combined. Then cover the bowl with a large plate or tea towel and leave to sit for 30 minutes.

An overhead shot of flour in a green pottery bowl on a light countertop.

Wet your hands and pinch the salt into the dough. Cover the bowl again and leave to sit for 1 hour.

An overhead shot of bread dough in a large mixing bowl.

After an hour, begin stretching and folding the dough every 30 minutes. Pull up the dough on one side and fold it over to the other side. Go around the bowl stretching and folding the dough until each side has been folded over. Then cover the bowl.

Two overhead shots of a fold and stretch. Sourdough bread dough is being stretched in the first photo and folded over in the second. There is a large mixing bowl on a light countertop.

Repeat every 30 minutes for 2 hours.

Then, put the dough into the fridge for 12-24 hours.

The next day pour out the dough and divide it into two chunks. Stretch each chunk out into a large rectangle.

An overhead shot of parmesan sourdough on a dark countertop. An overhead shot of sourdough bread dough stretched out on a dark countertop.

Spinkle shredded parmasen cheese over the rectangle of dough.

An overhead shot of a hand holding shredded parmesan cheese with bread dough in the background.

Fold each side in to the middle. Sprinkle more cheese on the dough as you fold.

An overhead shot of bread dough with shredded parmesan cheese on top on a dark countertop.

Preheat your oven to 450 Fahrenheit / 232 Celcius and put a cast iron dutch oven to the oven to preheat.

Build tension in the dough by using your hands to slide it toward your body until it is in a ball shape.

An overhead shot of shaped bread dough with shredded parmesan cheese on a dark countertop.

Add the dough to a floured bowl or banneton basket and allow it to rise for 30 minutes in the fridge.

An overhead shot of parmesan cheese sourdough bread in a proofing basket on a dark countertop.

Use oven mittens to remove your pre-heated cast iron dutch oven from the oven and sprinkle oats to the bottom of the pot. You can also use parchment paper to prevent the dough from sticking. I like using oats because I always have them around!

Add the dough to the cast iron dutch oven – you can score it if you want! Put the cover on and place it into the oven.

Bake covered for 20 minutes and uncovered for 20 minutes.

And then you’re finished!

Other Simple Sourdough Ideas

Sourdough Kamut Pizza Dough

Sourdough Pumpkin Cinnamon Rolls

Simple Sourdough Bagel Recipe

Naturally Sweetened Sourdough Apple Muffins

Simple Sourdough Vanilla Cake With Chocolate Cream Cheese Icing

Easy No-Wait Sourdough Discard Naan (No Yeast)

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!