Roasted Garlic Sourdough Bread Recipe
This aromatic and hearty roasted garlic sourdough bread recipe will be the star of your kitchen. Not only because it smells amazing, but it tastes even better! Get your garlic ready, you're going to want to make a double batch of this one!
Ingredients
- 500 g Bread Flour
- 350 g Water
- 100 g Sourdough Starter ((Fed and Bubbly))
- 10 g Salt ((increase or decrease according to your taste))
- 2-3 Heads of Garlic
- 20 g Olive Oil
- Fresh Rosemary (Optional)
Directions
- 1
Before you start making the dough, it's a good idea to roast the garlic. Alternatively, you can roast the garlic while the sourdough is in the bulk fermentation stage.Slice the heads of garlic across the top so that the cloves are exposed. Place the heads of garlic onto a baking tray lined with parchment paper. Drizzle the heads of garlic generously with olive oil and place into the oven at 356F/180C for around an hour, or until they are soft and golden brown.Remove roasted heads of garlic from the oven and allow them to cool. Once cool, gently squeeze out the cloves of garlic. Set aside until you are shaping your sourdough (they keep in the fridge for a few days).
- 2
Autolyse - Premixing The DoughWeigh out your sourdough starter and water into a large mixing bowl - whatever you have in the cupboard is fine!Glass is always good as you can see what's happening underneath your dough. But any plastic, ceramic, stainless steel or glass bowl is fine! Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough. The dough will be fairly shaggy and only just brought together. You might wonder how this will turn into bread, but just wait, time is your friend and the dough will change in around an hour.