Rosemary-Parmesan Sourdough Bread

Recipe by Galley Wench
READY IN: 3hrs 20mins




  • Proof starter over night before making bread.
  • To Kitchen Aid mixing bowl add all the ingredients (except toppings).
  • Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
  • Remove dough to greased bowl, turning once to coat.
  • Cover and allow to rise until doubled (approximately 1 hour).
  • Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
  • Cover and allow bread to rise until double in size.
  • Preheat oven to 375 dgrees.
  • Lightly beat 1 egg white with 1 tablespoon water.
  • Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
  • Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.