Public Recipe

Rosemary, Garlic & Parmesan Sourdough

Name: Rosemary, Garlic & Parmesan Sourdough
Prep time: 45 min
Total time: 28 h
Yield: 1 large boule (900–950 g) or 2 small boules
Ingredients: Bread flour – 90% (450 g); Whole wheat flour – 10% (50 g); Water – 72% (360 g total; reserve 20–30 g for bassinage); Salt – 2% (10 g); Levain (100% hydration, ripe) – 20% (100 g); Roasted garlic, mashed – 40–60 g (about 1 small head); Fresh rosemary, finely chopped – 6–8 g (2–3 tsp); Finely grated Parmesan – 40–60 g

Shared on 8/28/2025

Fragrant rosemary and roasted garlic folded into a Parmesan-laced sourdough, built with Henry's Fermentolyse method for maximum flavor and an open, tender crumb.

Prep Time

45 minutes active

Bake Time

40–45 minutes

Difficulty

Intermediate

Yield

1 large boule (900–950 g) or 2 small boules

sourdough

artisan bread

Ingredients

Bread flour – 90% (450 g)

Whole wheat flour – 10% (50 g)

Water – 72% (360 g total; reserve 20–30 g for bassinage)

Salt – 2% (10 g)

Levain (100% hydration, ripe) – 20% (100 g)

Roasted garlic, mashed – 40–60 g (about 1 small head)

Fresh rosemary, finely chopped – 6–8 g (2–3 tsp)

Finely grated Parmesan – 40–60 g

Instructions

Fermentolyse

In a tub, combine flours and 330–340 g water (hold back 20–30 g). Mix just to hydrate. Rest 30–45 min.

Mix

Add ripe levain and mix until evenly incorporated. Sprinkle in salt with a splash of the reserved water (bassinage) until dough feels supple and slightly tacky.

Bulk & Add-ins

Bulk at 76–78°F. Perform 3–4 gentle coil folds in first 90 min. After the second fold, laminate and evenly distribute roasted garlic, rosemary, and Parmesan. Continue bulk until dough has ~60–70% rise, domed edges, and jiggle.

Preshape & Shape

Lightly flour, preshape round, rest 20 min. Shape a tight boule and place seam-up in a rice-floured banneton. Optional: dust and stencil for leaf scoring.

Cold Retard

Cover and refrigerate 12–18 h.

Bake

Preheat Dutch oven to 500°F for 45–60 min. Invert loaf on parchment, score (leaf pattern works beautifully), load, cover. Bake 20 min at 475°F covered, then 18–25 min at 450°F uncovered until deep golden and 208–210°F internal. Cool at least 1 h.

Equipment

Large mixing bowl or tub
Kitchen scale
Bench scraper
Round banneton or bowl with linen
Dutch oven with lid
Lame or sharp knife for scoring
Parchment paper
Instant-read thermometer

Baker's Notes

For a cheesier profile, add 20–30 g more Parmesan in lamination; keep salt at 2% to balance. If dough tightens after add-ins, extend rest between folds by 15–20 min. Great with olive oil + cracked pepper.

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