Sourdough Parmesan & Black Pepper Bread
An artisan-style loaf bursting with Parmesan aroma and the gentle bite of cracked black pepper. Ideal with soups or as a savory toast base.
Servings 1 loaf
Calories 2217kcal
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
Use freshly grated Parmesan for the best aroma; aged Parmigiano-Reggiano adds extra depth.
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.
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
Serving: 1loaf | Calories: 2217kcal | Carbohydrates: 386g | Protein: 91g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 5188mg | Potassium: 614mg | Fiber: 13g | Sugar: 2g | Vitamin A: 651IU | Calcium: 1049mg | Iron: 5mg
