Sourdough Parmesan & Black Pepper Bread
A Bold, Savory Twist on Classic Sourdough
This Sourdough Parmesan and Black Pepper Bread is a flavor-packed loaf inspired by the beloved Italian dish Cacio e Pepe Pasta.
Imagine the nutty aroma of freshly grated Parmigiano-Reggiano meeting the warm, floral spice of cracked black pepper, all wrapped inside a beautifully blistered sourdough crust. The result? A loaf that’s bold, cheesy, and wonderfully fragrant.
As part of our Sourdough Series, this recipe takes your baking beyond the basics, introducing savory inclusions that add layers of depth and texture to every slice.
The crumb is soft yet structured, with tiny cheese pockets that melt into the dough and create that irresistible savory pull.
Quality Cheese and Freshly Cracked Pepper Make All the Difference
When it comes to a recipe as simple as this, ingredient quality matters. Choose a good aged Parmesan or Parmigiano-Reggiano for its sharp, nutty flavor and natural saltiness.
Pre-shredded cheese won’t deliver the same melt or aroma, so it’s worth grating it yourself. As for the pepper, skip the pre-ground jar and reach for a pepper mill. Freshly cracked black pepper brings floral notes and subtle heat that elevate this bread from ordinary to exceptional.
Tools You’ll Need
- Digital kitchen scale (accuracy is key for sourdough)
- Mixing bowl and bench scraper
- A bench knife or a lame for scoring
- Dutch oven or baking stone with lid
- Parchment paper and a clean tea towel
Timeline for Baking Day
| Time | Step |
|---|---|
| 8:00 AM | Feed sourdough starter (Betty) and let it peak. |
| 12:00 PM | Mix the dough and autolyze (30 min). |
| 12:30 PM | Add salt, cheese, and cracked pepper. Knead until smooth. |
| 1:00–4:00 PM | Bulk ferment with 3 sets of folds (every 30 min). |
| 4:30 PM | Pre-shape, rest 20 min, then shape into a round or batard. |
| 5:00 PM | Proof in a floured banneton. Refrigerate overnight for flavor. |
| Next Morning | Preheat oven to 475°F. Score and bake 20–25 min with steam, then uncover and bake until golden. |
Variations & Serving Suggestions
- Try adding grated Pecorino Romano for a sharper flavor.
- Fold in roasted garlic or caramelized onions for extra depth.
- Pair slices with a bowl of Cacio e Pepe pasta, a creamy soup, or a drizzle of honey for contrast.
- Toast leftovers into croutons; they add an umami punch to Caesar salads!
Troubleshooting
| Issue | Possible Cause | Fix |
|---|---|---|
| Dense texture | Underproofed dough or inactive starter | Let it rise longer or use a starter at peak activity |
| Cheese melted out during bake | Chunks too large or unevenly distributed | Use finely grated cheese and fold gently |
| Too peppery | Used pre-ground pepper | Use freshly cracked pepper for a milder aroma and better control |
| Weak oven spring | Dough overproofed or oven not hot enough | Bake directly from the fridge in a fully preheated Dutch oven |
Whether you’re a seasoned baker or just diving into your sourdough journey, this loaf brings comfort, elegance, and flavor to your table. Serve it warm, share it proudly, and don’t forget, the magic of sourdough lies in every bubble, fold, and flake of cheese.
Sourdough Parmesan & Black Pepper Bread
Ingredients
- 100 g sourdough starter
- 370 g water
- 500 g bread flour
- 10 g salt
- 80 g parmesan cheese grated
- 1 1/2 teaspoon coarsely ground black pepper
Instructions
- Autolyse: Mix flour and water until no dry bits remain. Rest 30 minutes.
- Add starter and salt: Mix until incorporated. Rest 20 minutes.
- Add flavorings: Fold in Parmesan and black pepper evenly throughout the dough.
- Bulk fermentation: Ferment 3–4 hours at 75–78°F (24–26°C), performing 3–4 coil folds during the first 2 hours.
- Pre-shape and bench rest: Rest 20 minutes, then shape into a boule or batard.
- Proof: Place in a floured banneton, cover, and refrigerate 8–12 hours.
- Bake: Preheat Dutch oven to 475°F. Score, load, and bake 20 minutes covered, then 20–25 minutes uncovered until deep golden.
- Cool: Transfer to a wire rack and cool completely before slicing.
Notes
For a milder pepper bite, use medium-coarse cracks; for more punch, add ½ tsp extra.
If cheese leaks during baking, grate finer and keep inclusions away from the surface when shaping.
Great as savory toast, alongside soups, or topped with butter and a drizzle of honey for contrast.
Nutrition
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