Garlic Parmesan Sourdough Loaf

Name: Garlic Parmesan Sourdough Loaf (Dutch Oven Baked)
Cook time: 50 min
Total time: 1 h 50 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 loaf Garlic Parmesan Sourdough Dough, cold-proofed overnight

This garlic parmesan sourdough loaf delivers a crispy crust and open crumb by baking cold-proofed dough in a Dutch oven. The final scoring and high-heat bake create distinctive ear development and bold flavor.

🌍American 🏷️Sourdough 🏷️Bread 🏷️Garlic parmesan 🏷️Artisan bread Baking

🏷️

🏷️Homemade bread

-0:00

kafs_kitchenonTikTok

Total

1h 50m

Servings

1

Difficulty

Medium

Est. Cost

$7–$11

Recipe Source

View original recipe

From TikTok · by kafs_kitchen

-0:00

kafs_kitchenonTikTok

Ingredients

1 loaf Garlic Parmesan Sourdough Dough, cold-proofed overnight

1 Ingredients

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Instructions

1
Preheat the oven to 475°F with a Dutch oven inside. Place a separate baking sheet on the rack below the Dutch oven to prevent the bottom of the loaf from burning.
2
Remove the cold-proofed dough from its proofing basket onto a piece of parchment paper.
3
Score the top of the loaf in a cross pattern, making one long, deep score and then lighter scores on the sides.
4
Carefully remove the preheated Dutch oven from the oven. Place the scored dough with its parchment paper into the Dutch oven.
5
Cover with the lid, return to the oven, and bake for 30 minutes.
6
After 30 minutes, carefully remove the lid. Return the Dutch oven to the oven and bake for another 20 minutes, uncovered, until golden brown.
7
Remove the baked loaf from the Dutch oven and place it on a wire cooling rack. Let it cool for at least 1 hour before slicing.
8
Once cooled, slice the bread and serve.

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Tips & Notes

Pro tips

Score the cold dough immediately after removing from the fridge while it's still firm—this prevents spreading and maximizes ear development.
Place the Dutch oven in the oven while preheating; transfer the dough quickly to the hot vessel to maximize oven spring and steam capture.
Bake covered for the first 20 minutes to trap steam, then remove the lid to allow crust color development in the final 20–25 minutes.
Let the baked loaf cool completely (at least 1 hour) before slicing—internal crumb continues to set as it cools.

Substitutions

garlic → garlic powder or fresh herbs (rosemary, thyme) for different flavor profiles
Parmesan → Gruyère, aged cheddar, or pecorino romano for sharper or nuttier notes

Storage & make-ahead

Store the cooled loaf in a paper bag or bread box at room temperature for up to 3 days. Reheat wrapped in foil at 350°F for 10 minutes to refresh the crust.

Equipment

Dutch oven (5.5–7 quart capacity) · Bread lame or sharp knife for scoring

Common Questions

Can I skip the overnight cold proof?

Cold proofing develops flavor and makes scoring easier, but you can cold-proof for 8–12 hours minimum. Shorter proofing will yield less tangy results.

What temperature should the Dutch oven be?

Preheat the Dutch oven to 450–500°F (232–260°C) for the first 20 minutes to trap steam, then lower heat if needed to prevent over-browning.

How do I score the dough without deflating it?

Use a sharp lame or knife at a 30–45° angle, cutting ¼-inch deep with one confident stroke. Speed and sharpness prevent drag and air loss.

How do I know when the loaf is fully baked?

The crust should be deep golden-brown and the loaf should sound hollow when tapped on the bottom. Internal temperature should reach 205–210°F (96–99°C).