Herbed Sourdough Bread with Roasted Garlic and Parmesan

This delightful sourdough bread combines the tangy depth of traditional sourdough with the rich flavors of roasted garlic and nutty Parmesan cheese. The addition of fresh herbs elevates the bread, making it perfect for any meal or as a stand-alone snack. This recipe respects traditional baking techniques while introducing creative elements that enhance the overall flavor profile.

Ingredients:

• 500g bread flour
• 350ml warm water
• 100g sourdough starter (active)
• 10g sea salt
• 2 heads of garlic
• 50g grated Parmesan cheese
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Slice the tops off the garlic heads, drizzle with olive oil, and wrap in foil. Roast in the oven for about 30-35 minutes until soft and caramelized.
3. In a large mixing bowl, combine the bread flour and sea salt. Mix well.
4. In another bowl, combine warm water and sourdough starter, stirring until fully mixed.
5. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
6. Knead the dough on a lightly floured surface for about 10-15 minutes until smooth and elastic.
7. Once kneaded, incorporate the roasted garlic (squeezed out of the skins), Parmesan cheese, rosemary, and thyme into the dough, mixing until evenly distributed.
8. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for about 4-6 hours or until doubled in size.
9. After the first rise, gently punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.
10. Cover again and let it rise for another 2 hours.
11. Preheat your oven to 220°C (425°F) for the final bake.
12. Before baking, make a few shallow slashes on the top of the loaf with a sharp knife. Optionally, drizzle a little olive oil on top.
13. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
14. Remove from the oven and let it cool on a wire rack before slicing.