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36 Hour Parmesan with Shallots Sourdough

19 Mar

Main  It doesn’t get much better than this.  A pretty simple ingredient list….for me at least put together with TxFarmer’s amazing 36 hours method and you have an amazing loaf of bread.  When you can just eat the bread without anything else, you know you have done something right.

If you don’t have any of the French style flour from KAF you can substitute AP flour or bread flour.  I used some excellent Parmesan that we bought from Costco and some dried Shallots.  If you don’t have dried you can use fresh or substitute some onions.  I didn’t rehydrate them but instead just added them to the flour and water that hydrated in the refrigerator for 12 hours.

As always this formula is pretty wet but not too hard to handle if you use wet hands and the crumb comes out amazing.


36 Hour Parmesan and Shallots Sourdough (%)

36 Hour Parmesan and Shallots Sourdough (weights)




Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  I actually mixed it up at the same time as the flour and water mixture for the main dough and let it sit overnight.  I used my 66% seed starter and basically converted it to close to a 100% hydration levain.  You need the final levain/starter to be like this so it is easy to mix into the main dough.

Main Dough Procedure

Mix the flours and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Next add the  scallions and mix until incorporated.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, Parmesan cheese and salt to the dough and mix by hand or in your mixer on low speed until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 24 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume, but if it doesn’t don’t worry as it will end up okay anyway.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).  I made a bâtard and a boule and placed both of them into my proofer set at 82 degrees F. for 1.5 hours.

Score the loaves as desired and prepare your oven for baking with steam.



Set your oven for 550 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 5 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

Let the bread cool down for at least an 3 hours or so before eating as desired.

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The first signs of Spring! Who would know it with the freezing weather we still have.