Can I use garlic powder instead of roasted garlic in garlic parmesan sourdough?

Yes, you can use garlic powder in a pinch, but it won’t deliver the same rich, sweet depth that roasted garlic brings. If using powder, reduce the amount to avoid overpowering the dough. For best results, stick with mashed, roasted garlic when making garlic parmesan sourdough —it blends beautifully without bitterness.

What type of parmesan works best for garlic parmesan sourdough?

Freshly grated Parmigiano Reggiano is ideal. It melts evenly, adds bold umami flavor, and creates that irresistible crispy crust. Pre-shredded cheese can be used, but it often contains anti-caking agents that affect melt quality. For a show-stopping garlic parmesan sourdough , stick with the real deal and grate it yourself.

How much cheese and garlic should I use in the dough?

A good rule of thumb is 15–20% parmesan and 10–15% roasted garlic based on total flour weight. This gives you strong flavor without compromising dough structure. Adding too much can weigh down your garlic parmesan sourdough , so measure carefully and incorporate add-ins during lamination or the second fold.

Why does the cheese sometimes burn on top of the crust?

Parmesan melts fast and can crisp up quickly at high temperatures. If you add too much near the surface or score too deeply, it might bubble out and burn. Bake garlic parmesan sourdough covered for the first 20–22 minutes, then reduce heat and uncover to finish—this helps control crust color and prevent over-browning.

Garlic Parmesan Sourdough – Bold Flavor in 5 Easy Steps

Name: Garlic Parmesan Sourdough
Prep time: 20 min
Cook time: 45 min
Total time: 16 h
Cuisine: American
Ingredients: 500g bread flour; 100g active sourdough starter; 350g water (adjusted per cheese %); 10g salt; 75g grated Parmesan cheese; 50g roasted garlic (about one bulb)

Description

Garlic parmesan sourdough combines the bold flavor of roasted garlic and the salty bite of freshly grated Parmesan into one crusty artisan loaf. Perfect for pairing with pasta, soups, or enjoying all on its own.

Ingredients

Scale

500g bread flour

100g active sourdough starter

350g water (adjusted per cheese %)

10g salt

75g grated Parmesan cheese

50g roasted garlic (about one bulb)

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Instructions

1. Mix starter, flour, and 325g water; let rest for 30 minutes (autolyse).

2. Add salt and remaining 25g water; mix until smooth.

3. Bulk ferment for 4 hours with 3 sets of stretch-and-folds.

4. During second fold, laminate in roasted garlic and Parmesan.

5. Shape into a boule or batard; place in proofing basket.

6. Cold proof in fridge for 12–16 hours.

7. Preheat Dutch oven to 475°F.

8. Score loaf and bake covered for 22 minutes.

9. Remove lid, lower to 450°F, and bake another 20–22 minutes.

10. Cool completely on wire rack before slicing.

Notes

Roast garlic ahead of time: slice top off bulb, drizzle with olive oil, wrap in foil, and bake at 400°F for 35–40 min.

Parmesan should be freshly grated for best melt and flavor.

Use hydration slider from the blog to adjust water if adding extra cheese.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 0g
Sodium: 340mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 6g
Cholesterol: 10mg