Grease a large bowl. Lightly grease two 8- X 4-inch loaf pans.

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).

Add 2 cups of flour, starter, sugar, and salt. Stir together using the flat beater on a low speed.

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).

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.

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.

Peel and chop black garlic cloves while dough is rising.

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.

Sprinkle half of the chopped black garlic over the dough.

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.

Cover with a towel and let rise at room temperature until doubled in size, about 45 to 60 minutes.

Heat the oven to 400°F.

Once the loaves have doubled, make 3 slashes across the top of the loaves using a sharp knife.

Bake at 400°F for about 30 minutes until golden brown.

Remove loaves immediately from pans and cool completely on a cooling rack before slicing.