The Easiest Garlic Parmesan Herb Swirl Sourdough Bread
This garlic Parmesan sourdough bread starts as a plain cold proofed loaf that gets opened up, filled with a dry mix of Parmesan, garlic, onion, and herbs, rolled, and baked in a loaf pan. Turmeric and smoked paprika turn the swirl a warm golden orange so it shows beautifully when you slice it, and because the filling goes in right before the oven, it bakes into a clean swirl instead of turning gummy. It is pretty enough for the holiday table and easy enough for any night you want dinner to feel special.
Servings: 10 slices
Calories: 204kcal
Equipment
- Digital Kitchen Scale
- Large mixing bowl
- Banneton
- Two 9x5 loaf pans
- Parchment paper
- Sharp knife
- Kitchen scissors
- Small Bowl
- Instant read thermometer
Ingredients
Dough
- 75 g active sourdough starter 1/3 cup
- 350 g room temperature filtered water 1 1/2 cups
- 500 g bread flour 4 cups
- 10 g salt 1 3/4 teaspoons
Garlic Parmesan Herb Filling
- 10 g Parmesan cheese powder 1 tablespoon plus 2 teaspoons (See notes for alternative)
- 4.5 g garlic powder 1 1/2 teaspoons
- 1.2 g onion powder 1/2 teaspoon
- 1 g dried oregano 1 teaspoon
- 1 g dried basil 1 1/2 teaspoons
- 1 g dried parsley flakes 2 teaspoons
- 1.5 g ground turmeric 1/2 teaspoon
- 0.6 g smoked paprika 1/4 teaspoon
- 0.5 g ground black pepper optional (a scant 1/4 teaspoon)
Instructions
Make the Dough
- In a large bowl, mix the starter, water, and bread flour until no dry flour remains and you have a shaggy dough, then cover and rest for 1 hour.
- Add the salt and work it in with wet hands until it disappears into the dough.
- Perform a set of stretch and folds every hour for 3 hours, keeping the bowl covered between sets.
- Let the dough bulk ferment until it has increased 50 to 70 percent and looks jiggly when you move the bowl, which usually takes 6 to 12 hours depending on the temperature of your kitchen.
- Turn the dough out, pre shape it into a round, and let it rest seam side down for 20 to 30 minutes.
- Shape the dough into a batard and place it seam side up in a floured banneton, then cover and cold proof in the refrigerator for 8 to 12 hours.
Make the Filling
- In a small bowl, stir together the Parmesan cheese powder, garlic powder, onion powder, oregano, basil, parsley, turmeric, smoked paprika, and pepper, breaking up any clumps, until the mixture is evenly golden and loose.
Swirl the Loaf
- Preheat the oven to 450F.
- Place the cold proofed loaf in the freezer for 15 to 20 minutes to firm it for cutting.
- Turn the loaf out onto a sheet of parchment top side down.
- Using a sharp knife, slice down through the loaf lengthwise, then use kitchen scissors to cut it into sections to open up the interior, keeping the knife cuts deeper than the scissor cuts.
- Sprinkle the filling down into all of the cuts, spreading it evenly between the sections so there are no clumps or pockets of powder, and set aside any filling that is left over.
- Starting at one end, roll the loaf up snugly into a tight log, gently tugging back against the roll and pressing each cut section flat as the dough comes over it, so the top of the loaf ends up on the bottom and the seam faces up.
- Tuck in the ends and press the seam tightly closed all the way across.
- Flip the log so the seam faces down and the smooth top faces up, brush away any loose filling from the sides and ends, and use the parchment to lower it into a 9x5 loaf pan.
- Sprinkle the leftover filling evenly over the top of the loaf.
Bake
- Invert the second loaf pan over the top as a lid and bake for 9 minutes.
- Remove the lid, score the loaf down the center, replace the lid, and bake for 30 minutes more.
- Remove the lid and bake for 10 minutes, or until the crust is deep golden and the internal temperature reaches 205F.
- Lift the loaf out of the pan and let it cool completely on a wire rack before slicing so the crumb and swirl can set.
Notes
Choosing the Parmesan
Parmesan cheese powder is my first choice for this loaf, because a fine, dry cheese powder settles into the cuts and bakes into a clean swirl line, the same way the cheddar powder does in my cheddar everything bagel swirl. Skip freshly grated Parmesan from a wedge and bagged shredded Parmesan, since both carry more moisture and fat and can melt into pockets. A little goes a long way here, and using more cheese makes it harder for the layers to stick together.
Using Grated Parmesan Instead
If you do not have Parmesan cheese powder, finely grated dry Parmesan from the store works too. Use 5g finely grated Parmesan (1 tablespoon) tossed with 0.75g cornstarch (1/4 teaspoon) in place of the cheese powder. Grated Parmesan carries more fat and moisture than the powder, and the cornstarch soaks it up so the swirl stays a clean line instead of a greasy gap.
Roll It Tight
A snug roll and a firmly pressed seam are what keep the swirl layers together as the loaf bakes and cools, so take your time rolling and press each section flat as the dough comes over it.
Spread the Filling Evenly
Spread the filling evenly through the cuts so there are no clumps or pockets of powder left behind. Any spot where the filling piles up keeps the dough from sealing to itself and leaves a gap in the slice. Any filling that does not fit in the cuts goes over the top of the loaf, where it bakes into a golden, herby crust.
Keep the Filling Dry
Fresh garlic and fresh herbs add moisture right where the swirl needs to stay dry, so stick with garlic powder, onion powder, and dried herbs for this loaf.
The Turmeric and Smoked Paprika
The turmeric and smoked paprika turn the Parmesan a warm golden orange so the swirl stands out against the crumb, and the smoked paprika adds a gentle smoky note alongside the garlic and herbs. You can leave either one out if you prefer a paler swirl.
Measuring the Seasonings
The herbs and spices in this filling are so light that most kitchen scales will not register them, so measure those with measuring spoons. Weigh the Parmesan cheese powder, since that amount matters most.
Brush Off Loose Filling
Any cheese or seasoning left on the sides and ends of the log will scorch against the pan, so brush it away before the loaf goes in. The filling sprinkled over the top is fine, since it bakes onto the crust rather than against the pan.
Storage
Store the cooled loaf wrapped at room temperature for up to 3 days. For longer storage, slice it, freeze the slices in a freezer bag, and toast them straight from frozen.
