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Here is the basic process for making sourdough parmesan bread: Autolyse the sourdough starter, water, flour and salt. Form up the dough and then let it rest. Develop gluten through stretches and folds and add parmesan and rosemary. Bulk ferment the dough. Shape the dough and place inside the banneton. Cold ferment the dough.
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Whisk together the warm water, yeast, and salt in the bowl of your stand mixer or a large bowl. Let stand for 5-10 minutes. Step 2: Add Dry Ingredients. Add in 4 cups of flour (448g), grated parmesan cheese, and rosemary. Mix on low with the dough hook or a wooden spoon until well combined.
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Directions. Working in a small bowl, rub the sugar and chopped rosemary together with your fingertips until the sugar is moist and aromatic and maybe even tinged with green. Put the flour, pecans, Parmesan, salt and rosemary-sugar in a food processor and pulse to blend. Drop in the pieces of cold butter and pulse until the mixture turns crumbly.
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Transfer to a crumpled and flattened sheet of parchment paper. Dust the top with flour, cover and rest 30 minutes while the Dutch oven preheats at 450°F. Score the top of the dough. Then place the dough in the Dutch oven. Bake for 30 minutes covered, then 10-15 minutes uncovered.
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How to Make Rosemary Parmesan Bread: Grab a large mixing bowl and add the following ingredients to the bowl: the bread flour, 2 cups of all-purpose, the dried rosemary, instant dry yeast, and salt. The extra all-purpose flour will only be added if the dough is too sticky. Only add 1-tablespoon of flour at a time until the dough smooths out.
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Mix the dough. Add 450g bread flour, 2 teaspoons instant yeast, 2 teaspoons salt, 1 cup grated parmesan and 2 tablespoons of finely chopped rosemary to a large mixing bowl. Give it a mix to combine, then pour in 375g lukewarm water. Mix with a wooden spoon or spatula until a shaggy dough forms, making sure there are no streaks of unmixed flour.
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In the bowl of a stand mixer combine 2 cups flour and yeast. Add the sugar, minced rosemary, and salt. Stir well to combine. Heat the milk and butter until very warm (120 degrees F). Add to the flour mixture along with the egg. Stir on low just until combined.
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Place a 2.75-quart Dutch oven with its cover inside the oven and let it heat for 30 minutes. Take out the Dutch oven from the oven. Place the dough (with the parchment beneath) into the Dutch oven, cover it, and bake for 45 minutes. Uncover and bake for an additional 10-15 minutes until the top turns golden brown.
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Add the flour, salt, and yeast to a bowl and stir. Top the flour mixture with the grated parmesan and rosemary and stir. Slowly add the water and stir together until you have a shaggy dough. Cover and let rise for 18-24 hours. Preheat oven to 450-degrees with the dutch oven and lid.
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Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them. Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine. Bake for 15 minutes until the bottoms are golden.
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Place a sheet of parchment paper back in the bowl and add your dough inside. Then top with the rest of the parmesan, and sprinkle more rosemary if you have it. Cover and let rise on top of the oven for another 30 minutes while your oven is preheating to 450°F with the dutch oven inside.
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Set aside to cool a bit while prepping other ingredients. Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine. After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter.
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Step 1: Proof the Yeast. In a mixing bowl, combine lukewarm water with a pinch of sugar. Sprinkle the yeast over the water, stir the mixture, and let it sit for about 5-10 minutes until it becomes frothy. This process, known as proofing the yeast, ensures that it's active and ready to work its magic.
Rosemary
How to make no-knead rosemary parmesan bread: In a large mixing bowl stir together the flour, salt, yeast, 1 1/2 tablespoons of rosemary and 1 cup freshly grated parmesan. Pour in the water and use a spatula or wooden spoon to stir everything together until a shaggy dough forms. It should be a very sticky ball of dough.
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This tasty rosemary parmesan bread is a simple riff on my from-scratch Dutch oven sourdough recipe, adding just two simple additions to turn the loaf into a savory masterpiece. Hard, salty cheese and fresh herbs are a match made in heaven, especially when woven throughout a perfectly tangy, crusty loaf of bread.
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Rosemary: Use fresh rosemary for the best flavour and the most amazing aroma. That said, dried rosemary does work but you'll need to cut it down to 2-3 teaspoons. Parmesan cheese: Please use a block of parmesan / Parmigiano Reggiano and shred it yourself. It's not only a much better flavour than the shelf-stable stuff or the pre-shredded.
