Description
Rosemary Garlic Sourdough Bread combines the ancient art of natural fermentation with the pungent, savory notes of roasted garlic and the earthy flavors of fresh rosemary. The result is a perfectly balanced loaf with a crisp crust and airy interior.
Ingredients
Scale
100 g Active Sourdough Starter
500 g Bread Flour
350 g Filtered Water
10 g Sea Salt
1 whole head Roasted Garlic Cloves
2 tablespoons Fresh Rosemary
1 tablespoon Extra Virgin Olive Oil
Instructions
- Roast the Garlic: Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 40 minutes. Once cool, squeeze the softened cloves out and set aside
- The Autolyse: Mix your 500g of flour and 350g of warm water in a large bowl until no dry flour remains. Cover and let rest for 1 hour
- Incorporate Starter and Salt: Add 100g of active starter to the dough and dimple it in, then fold the dough over itself several times. Let it rest for 20 minutes before adding the 10g of salt
- Bulk Fermentation: Keep the dough in a warm spot (75-80°F) and perform four sets of 'stretch and folds' every 30 minutes
- Add Inclusions: During the second set of stretch and folds, evenly distribute the roasted garlic and minced rosemary across the surface of the dough
- The Long Rise: After the final fold, let the dough sit until it has grown in volume by about 50-75%, usually 4 to 6 hours
- Pre-shaping: Gently turn the dough onto a lightly floured surface and shape it into a loose round. Let it rest uncovered for 20 minutes
- Final Shaping: Shape the dough into a tight boule or batard, creating tension by pulling the dough toward you. Place upside down into a floured proofing basket
- Cold Proof: Cover the basket and refrigerate for 12 to 24 hours
- Scoring and Baking: Preheat a Dutch oven at 500°F (260°C) for one hour. Turn the cold dough onto parchment, score with a razor blade, and place in the hot Dutch ove
- The Bake: Reduce oven temperature to 450°F (230°C) and bake with the lid on for 20 minutes. Remove the lid and bake for another 20-25 minutes until crust is brow
- The Cooling Phase: Transfer to a wire rack and wait at least 2 hours before cutting
Notes
Ensure your sourdough starter is active and bubbly before using.
Avoid over-roasting the garlic to prevent bitterness in the bread.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145 kcal
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg