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Black Garlic Parmesan Sourdough Bread for #BreadBakers

Black Garlic Parmesan Sourdough Bread makes incredible toast and sandwiches. The bread's trio of flavors come together in a most delectable way.

Bubbles finally got to do something other than eat. It’s my fault though. The only attention I’ve given her is an occasional feeding. How she stays alive is intriguing. Yet she is tenacious and survives my neglect. Then again, I don’t even know if she is a she. Anyway, my starter played a big part in Black Garlic Parmesan Sourdough Bread. Bubbles did well and I need to use her more often.

My sourdough starter, aka Bubbles, is about 10 years old. I say about 10 because I can’t remember the exact date she was born/made/started. It was one of those things I wanted to do once I became a Domestic Goddess. It was my goal to bake different kinds of bread. Sourdough was at the top of the list.

Black Garlic Parmesan Sourdough Bread | Magnolia Days

Bread Bakers has helped me with my goal. Although in the past year I’ve done more quick breads than yeast or sourdough ones. It’s been a matter of time and various other reasons. At least I never totally gave up on my starter. Thank goodness. It called out to me when this month’s Garlic theme was announced. Garlic and sourdough is a divine combination.

Last year I discovered black garlic. I was hooked on it from the very first taste. It’s nothing like regular garlic. It’s soft, earthy, and mild. Bread made with it needed to happen. I decided on a flavor trio of black garlic, parmesan, and sourdough. Each flavor balances and enhances the others.

Black Garlic Parmesan Sourdough Bread | Magnolia Days

Black Garlic Parmesan Sourdough Bread for any meal. Start the day with it to go with eggs. Oh, a toasted egg sandwich would be yummy. Lunch sandwich possibilities are plentiful. I’d start with turkey and go from there. Then have it to go with steak for dinner. Or simply toast it and slather it with butter.

Black Garlic Parmesan Sourdough Bread | Magnolia Days

Do you enjoy garlic and bread? I’m sure you do. So scroll down and find the list of recipes for this month’s Bread Bakers. A big thanks to Karen of Karen’s Kitchen Stories for hosting and declaring such a tasty theme. Also look at my Seared Scallops with Lime Black Garlic Sauce and Parmesan Pull-Apart Bread.

Black Garlic Parmesan Sourdough Bread | Magnolia Days
5 from 1 vote

Black Garlic Parmesan Sourdough Bread

Black Garlic Parmesan Sourdough Bread makes incredible toast and sandwiches. The bread's trio of flavors come together in a most delectable way.
Course Bread
Cuisine American
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Author Renee Dobbs


  • 1 package active dry yeast 1/4 ounce
  • 1 cup warm water
  • 3 1/2 to 4 cups all-purpose flour divided
  • 1 1/2 cups sourdough starter at room temperature
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 3/4 cup grated parmesan cheese
  • 1 1/2 bulbs black garlic


  1. Grease a large bowl. Lightly grease two 8- X 4-inch loaf pans.
  2. In the bowl of a stand mixer, dissolve yeast in warm water (110° to 115°) and let sit for 5 minutes. Make sure the yeast blooms (small bubbles form).
  3. Add 2 cups of flour, starter, sugar, and salt. Stir together using the flat beater on a low speed.
  4. Change flat beater to a dough hook. Add parmesan and flour 1/2 cup at a time until you have a firm dough and the bowl is “clean” (dough has pulled in all the flour).
  5. Continue kneading with dough hook for about 5 minutes. Put dough on a lightly floured surface and knead by hand a few times to make sure it is smooth and elastic.
  6. Shape into a ball. Place in the greased bowl and turn to coat dough ball all over. Cover the dough loosely with plastic wrap or a slightly damp tea towel and set bowl in a warm spot. Let dough rise until doubled, about 1 to 1 1/2 hours.
  7. Peel and chop black garlic cloves while dough is rising.
  8. Punch down dough. Divide into two equal parts. On a lightly floured surface, roll the dough half out to a 12- x 8-inch rectangle.
  9. Sprinkle half of the chopped black garlic over the dough.
  10. Starting with the shorter side, roll it up tightly and pressing down while rolling. Pinch the edges and ends to seal. Place dough seam side down in prepared loaf pan. Repeat with remaining dough half and black garlic.
  11. Cover with a towel and let rise at room temperature until doubled in size, about 45 to 60 minutes.
  12. Heat the oven to 400°F.
  13. Once the loaves have doubled, make 3 slashes across the top of the loaves using a sharp knife.
  14. Bake at 400°F for about 30 minutes until golden brown.
  15. Remove loaves immediately from pans and cool completely on a cooling rack before slicing.

Recipe Notes

Black Garlic Parmesan Sourdough Bread makes incredible toast and sandwiches. The bread's trio of flavors come together in a most delectable way.

It’s a garlic bread celebration! Just look at all these recipes for bread made with garlic. What a delicious lineup indeed.

Bread BakersWhat is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Recipe Rating

Ravin kumar

Wednesday 24th of June 2020

This looks so good! Black garlic and parmesan looks so amazing. It's looks so yummy! Thanks for sharing your information.

Kayle (The Cooking Actress)

Monday 25th of April 2016

I'm obsessed with black garlic and putting it in sourdough with parmesan was GENIUS!

Pam @ TheBreadSheBakes

Tuesday 19th of April 2016

Black garlic and parmesan, great taste combination!


Thursday 14th of April 2016

Your post reminded me that I haven't fed my sourdough in a loooooong time. I should get to it today :-) I haven't tasted black garlic but you are tempting mew to look for it now. Bread looks fabulous -- so soft and fluffy.

Laura@ Baking in Pyjamas

Thursday 14th of April 2016

How cool having a sourdough starter that's 10 years old! Your bread looks brilliant, I couldn't find anything interesting like black garlic.