Parmesan Asiago Hot Honey Sourdough

Introduction

If you love the comforting, rustic taste of homemade sourdough but crave something a little more exciting, this Parmesan Asiago Hot Honey Sourdough is about to become your new favorite. This loaf brings together the nutty, salty flavors of aged Parmesan and creamy Asiago with just the right touch of sweet heat from hot honey. The result? A beautifully crusty bread with a soft, airy crumb and flavorful bursts of cheese and honey in every bite. Whether you’re baking for your family, hosting friends, or simply treating yourself to a slice of something special, this recipe is perfect. And don’t worry — even if you’re not an expert baker, I’ll walk you through each step.

Ingredients

this RECIPE

• 500g bread flour — provides structure and chewiness
• 400g water — hydrates the dough and helps develop gluten
• 50g active sourdough starter — brings that signature tang and rise
• 10g Himalayan salt — enhances the overall flavor
• A generous handful of Parmesan chunks — for a salty, nutty punch
• A generous handful of Asiago chunks — melts beautifully for a creamy texture
• Drizzle of hot honey — adds a subtle sweetness with a kick

Using fresh chunks of cheese rather than shredded ensures pockets of gooey goodness throughout the loaf. The hot honey adds a modern twist that will surprise and delight.

Instructions

1. Mix the Dough
   In a large mixing bowl, combine the bread flour, water, sourdough starter, and Himalayan salt. Stir until all the flour is hydrated and you have a rough, shaggy dough. Cover the bowl and let it rest for 1 hour — this is called the autolyse, which helps improve dough elasticity.
2. Coil Folds
   After the autolyse, perform your first set of coil folds. To do this, gently stretch and fold the dough over itself from each side. Repeat this process three more times over the next two hours, spacing them about 30 minutes apart. These folds strengthen the dough without overworking it.
3. Bulk Fermentation
   Cover the dough and let it ferment overnight at 65°F for about 10 hours. During this time, the dough will rise and develop flavor. If your kitchen is cooler, allow a bit more time. If warmer, check it sooner to prevent over-proofing.
4. Laminate the Dough
   Once the bulk ferment is complete, turn the dough out onto a clean, floured surface. Gently stretch it into a rectangle (lamination). Evenly sprinkle the Parmesan and Asiago chunks across the dough, then drizzle with hot honey.
5. Folding
   Fold one third of the dough over the center, sprinkle more cheese and honey, then fold the other third on top. Roll the dough gently into a ball or batard shape, ensuring the fillings stay inside.
6. Final Proof
   Place the shaped dough seam-side up in a floured proofing basket or bowl. Let it proof while preheating your oven.
7. Baking
   Preheat your oven and Dutch oven to 450°F. Carefully transfer the dough into the Dutch oven. Bake covered for 45 minutes to trap steam and develop the crust. Remove the lid and bake uncovered for an additional 15 minutes, allowing the crust to darken and crisp up.
8. Cooling
   Let the loaf cool completely on a wire rack before slicing. This helps set the crumb and ensures clean slices.

Pro Tips

• Cheese Size: Cut the cheese into small but chunky pieces. This way, they melt into delicious pockets without leaking out during baking.
• Hot Honey Tip: If your hot honey is too thick, warm it slightly before drizzling for better distribution.
• Dutch Oven: Preheating the Dutch oven is essential for achieving that crispy crust and great oven spring.
• Watch the Dough: Temperatures can vary. If your dough doubles too quickly or too slowly, adjust bulk fermentation time accordingly.

Storage Suggestions

To keep your bread fresh, store it in a paper or linen bread bag at room temperature for up to 2 days. Avoid plastic as it can make the crust soft. If you need to keep it longer, slice the bread and freeze the slices in a zip-top bag. That way, you can toast slices straight from the freezer whenever you want a fresh taste of your Parmesan Asiago Hot Honey loaf.

Serving Ideas

• Soup Companion: Serve slices alongside tomato basil soup or creamy butternut squash soup.
• Gourmet Grilled Cheese: Use this bread to make an elevated grilled cheese sandwich — the melted cheese inside the bread adds even more flavor.
• Breakfast Toast: Toast a slice and top with a pat of butter or cream cheese.
• Charcuterie Board: Cut into small pieces and serve with cured meats and fruit for an appetizer.

Flavor Profile

This sourdough loaf brings together a variety of bold and balanced flavors. The Parmesan offers a deep, salty, and nutty richness. Asiago adds a smooth, creamy, and slightly tangy character. The hot honey provides just a touch of sweetness and a gentle heat that dances on the tongue without overwhelming the other flavors. The sourdough base ties everything together with its signature tang and chewy texture, while the crust delivers a satisfying crunch.

Variations & Substitutions

• Cheese Choices: Swap out Asiago for Gruyère or aged cheddar if you prefer.
• Mild Version: Use plain honey instead of hot honey for a sweet, heat-free alternative.
• Herbs: Add a sprinkle of fresh rosemary or thyme during lamination for an herby touch.
• Spice Lovers: Add a pinch of crushed red pepper flakes with the honey for extra heat.

Baker’s Story

This recipe was inspired by a weekend craving for something savory with a little twist of sweetness. After trying various combinations, I discovered that Parmesan, Asiago, and hot honey created a balance that was simply irresistible. What started as an experiment quickly became a family favorite. The look on my family’s faces when they tried it for the first time was priceless. Now, it’s the star of our weekend brunch table, often requested and always enjoyed.

FAQ

Can I use pre-shredded cheese?
While pre-shredded cheese can work, freshly cut chunks melt better and offer a superior texture.

What if I don’t have hot honey?
You can make your own by gently warming honey with a pinch of chili flakes or simply use regular honey if you prefer no heat.

Do I really need a Dutch oven?
A Dutch oven creates a moist baking environment that helps develop a beautiful crust and oven spring. If you don’t have one, you can bake on a pizza stone and use a pan of water in the oven for steam.

Conclusion

This Parmesan Asiago Hot Honey Sourdough isn’t just a loaf of bread — it’s an experience. The perfect blend of savory, sweet, and a hint of heat creates a bread that stands out from the crowd. Whether you’re enjoying it fresh from the oven or as part of a meal, this bread is sure to bring warmth and joy to your table. Happy baking!

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