The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

36 Hour Parmesan with Shallots Sourdough

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isand66's picture
isand66

36 Hour Parmesan with Shallots Sourdough

  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.

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36 Hour Parmesan and Shallots Sourdough (%)

36 Hour Parmesan and Shallots Sourdough (weights)

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Directions

 Starter

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.

Scored2

Scored1

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

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Comments

BobS's picture
BobS

Ian, where are you that you are seeing signs of  Spring? Here in NH I think we have a while to go..

isand66's picture
isand66

Thanks.  A few flowers poking their heads up but no break in the cold yet.

CAphyl's picture
CAphyl

Ian:  Looks fantastic.  I love sourdough, shallots and parmesan, so I am sure I would love this bread. The crumb is perfect and very nice scoring.   Love those holes and the artsy outdoor photography  I am getting hungry now just looking at your great photos, and have to start dinner....Best,  Phyllis

isand66's picture
isand66

Thanks Phyllis.  Happy Baking.

trailrunner's picture
trailrunner

Beautiful bread. Can smell it all the way here in AL !  We have dogwoods opening and my Carolina Jessamine is blooming. Crocus are done and the daffodils are just past peak. Spring is HERE !!  Windows are open this evening. I am SO ready for nice weather. It was 71 here today. 

Love the crumb. I have only done the 36 hr once. I am going to have to revisit as I had a hard time with it. I think I am ready to try it again. c

isand66's picture
isand66

Thanks Caroline.  I'm so jealous of your weather...I'm still wearing my ski jacket and gloves.  Do try this recipe again if you get a chance as it's worth it.  

Regards,

Ian

bbegley's picture
bbegley

beautiful crumb!

isand66's picture
isand66

Thanks!

Darwin's picture
Darwin

Once again it all looks great.  Congrats  :)

isand66's picture
isand66

Thank you Darwin!

Mebake's picture
Mebake

I have never tried Txfarmer's 36 hour method, but your convinced me to do so soon. Lovely bread, Ian. Can't go wrong with Parmesan cheese. Yum it must have been exceptionally delicious!

Khalid

isand66's picture
isand66

Thanks Khalid.  You really have to try this method.  She used it for baguettes but it works great for any shape of bread.  It's probably not a method suitable for commercial use but for the home baker you aren't going to develop any more flavor out of a dough than this.

Look forward to your next post.

Regards,
Ian

Syd's picture
Syd

Those are beauties Ian.  Parmesan and shallots:  that combination really appeals to me.  How strongly did the flavors come through?  

Best,

Syd

isand66's picture
isand66

Thanks Syd for your kind words.

I made some baguettes with the same formula only I used half the amount of cheese and scallions. I was not happy with the cheese flavor so I increased it dramatically and you can really taste the parmesan and scallions in this formula.  If you prefer a more subtle flavor you can just decrease the amounts according to your taste.

Let me know if you give this a try.  I'm already about to take the second loaf out of the freezer...it's that good.

Regards,

Ian

Julie McLeod's picture
Julie McLeod

These loaves are beautiful!  I really admire that even and open crumb.  I think I'll try this method on my next bake.  

isand66's picture
isand66

Thank you Julie.  I think you will really like the results when you try it.

Let me know how it comes out.

Regards,
ian

dabrownman's picture
dabrownman

So hot we did the 2nd harvest on the grains, all the lettuce is bolting and even the first of the heirloom tomatoes are coming in - just delicious by the way.  Haven't been around here much due to Molly's boyfriend being here but wanted to drop a note on this one.

I've been wanting to do Derek's Fresh Scallion and cheese bread for along time, even bought the scallions but might do this one instead since it is so nice.  Just the way we like it holey inside and bold outside with plenty of whole grains to make it hearty and healthy.  Lucy loves the scoring and says Hi to Lexi, Max and the 5 kitty cats that she would love to chase -  until they caught her:-).

Happy Baking Ian

isand66's picture
isand66

Thanks DA as always.  You will love this one.  Give it a try and try this minimum hands on process.  You just need a few S&F and that's it.  You can cut down on the cheese if you want a more subtle flavor but otherwise this one can't get much better....except with some pork Jowl of course :).

It's supposed to be closer to 60 degrees tomorrow and then back to the low 40's but we will take it.

Max, Lexie and the gang say hi!

Look forward to your next bake.

Ian