Rosemary Garlic Sourdough Bread
Sourdough bread filled with mashed roasted garlic and fresh rosemary. This is a delicious, aromatic sourdough loaf that your whole family will enjoy.
Ingredients
- 40 grams ripe sourdough starter
- 40 grams bread flour
- 40 grams water
- 3 bulbs garlic (about 120 grams of mashed, roasted garlic)
- olive oil to drizzle
- sprinkle of salt
- 100 grams ripe/bubbly/peaked levain (see recipe notes)
- 450 grams bread flour (12.5% protein content)
- 50 grams whole wheat flour
- 375 grams water (25 grams reserved for after the fermentolyse)
- 10 grams salt
- all of the roasted garlic (cooled to room temperature)
- 1-2 sprigs fresh rosemary, chopped (about 3-4 grams)
Directions
- 1
Mix Levain: Mix together ripe/active sourdough starter with bread flour and water. Cover loosely and let sit 3-4 hours at 78°F until doubled, bubbly & peaked.Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water - it can be substituted for the levain in this recipe.
- 2
Right after you mix the levain, prepare the roasted garlic. Preheat the oven to 400ºF. Prepare 3 garlic bulbs by peeling any excess outer skin. Slice the tops of the garlic bulbs about 1/2 inch from the top of the cloves, cutting away the skin until the garlic cloves are exposed. Place garlic cloves in the middle of a large sheet of aluminum foil. Drizzle with olive oil and a little salt. Wrap garlic cloves in the foil completely. Place in a baking dish and bake for 30-40 minutes until cloves are very soft and caramelized.
- 3
Fermentolyse: Once the levain is ready (bubbly, doubled in size, milky sweet smell), mix together 100 grams levain, 350 grams water (warm the water if the ingredients are too cold and cool water if the ingredients are too warm), 450 grams bread flour and 50 grams whole wheat flour. Let rest for 30 minutes.