@janedoughhhh3: 🧄 Italian Parmesan Garlic Sourdough Dough * 500 g AP flour * 365 g water * 100 g active sourdough starter * 10 g salt Inclusions * 55 g finely grated Parmesan * 12 g minced garlic * 5 g Italian seasoning * Optional: 1–2 g crushed red pepper for a little heat Mix your dough as usual—no autolyse. Complete your stretch-and-folds and bulk fermentation. When you’re ready for your final shape, gently stretch the dough into a rectangle. Sprinkle the Parmesan, minced garlic, and Italian seasoning evenly across the surface. Fold/roll it up, shape, and place into your banneton. Cold proof overnight. Bake: Preheat Dutch oven to 450°F. Score and bake covered about 25–30 minutes, then uncovered 15–20 minutes, until deeply golden. One adjustment I’d make: If you’re using the wet jarred minced garlic, drain it really well before weighing the 12 g. Too much liquid/oil around the garlic can create gummy pockets in the loaf. This one should smell insane while it bakes. #sourdough #sourdoughbread

Jane__doughh

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Tuesday 06 October 2026 22:48:06 GMT