Sourdough Bread with Roasted Garlic and Rosemary
Ingredients
- 1 large head of fresh garlic
- Olive oil
for coating
- 50 g ¼ cup bubbly
active starter
- 365 g 1½ cups plus 1 tsp warm water
- 480 g 4 cups bread flour
- 20 g scant ¼ cup whole wheat flour
- 9 g 1½ tsp fine sea salt
- 1 g 2 tsp chopped rosemary
Directions
- 1
PREP YOUR STARTER: A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
- 2
ROAST THE GARLIC: Preheat your oven to 400°F (200°C). Lay the garlic on its side, and slice off the top third to reveal the inside cloves. Drizzle with olive oil to coat and wrap the garlic in foil. Roast on a sheet pan for 45 minutes to 1 hour. The garlic will be soft and caramelized when ready. Cool slightly before adding to the dough.
- 3
MAKE THE DOUGH: In a large bowl, whisk the starter and water together with a fork. Add the flours and salt. Combine to form a rough dough, then mix by hand to mop up all of the dry bits of flour. Cover with a damp towel and let rest for 30 minutes. Meanwhile, replenish your starter with fresh flour and water, and store according to preference.
- 4
ADD THE GARLIC: After the dough has rested, squeeze the roasted garlic cloves directly into the bowl. Add the chopped rosemary. Gently knead the dough to incorporate, tucking in the cloves as you go, about 30 seconds.
- 5
BULK RISE: Cover the dough with a damp towel and let rise at room temperature until double in size, about 8 to 10 hours at 70°F (21°C).
- 6
SHAPE: Remove the dough onto a lightly floured work surface. Shape it into a round and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the bowl, seam side up.
- 7
SECOND RISE: Cover the dough and let rest until puffy but not fully risen, about 30 minutes to 1 hour.Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot.
- 8
SCORE: Place the parchment over the dough and invert the bowl to release. Dust the dough with flour and rub it in gently with your hands. Using the tip of a small paring knife or razor blade, make eight 4-inch (10-cm) long cuts around the dough. Use the parchment to transfer the dough into the baking pot.
- 9
BAKE: Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Lift the loaf out of the pot, and finish baking directly on the oven rack for the last 10 minutes. Transfer to a wire rack, and cool for 1 hour before slicing.
Sourdough Bread with Roasted Garlic and Rosemary
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About this Recipe
Craving that irresistible aroma of freshly baked bread, infused with savory roasted garlic and fragrant rosemary? This Sourdough Bread with Roasted Garlic and Rosemary brings a classic flavor combination right to your dinner table, perfect for elevating any meal with its rustic charm and profound taste.Why This Recipe Works:This recipe shines by masterfully combining the distinct tang and complex flavor profile from a bubbly, active sourdough starter with the mellow sweetness of roasted garlic and the vibrant, earthy notes of fresh rosemary. Roasting the large head of garlic transforms its pungent bite into a tender, caramelized delight, which then permeates every slice of this artisan loaf. The blend of bread flour and whole wheat flour provides a robust structure, promising a satisfying chew and a beautiful crumb that truly celebrates the star ingredients.What to Expect:Prepare for a truly immersive sensory experience. You'll be greeted by the tantalizing aroma of herbs and baking bread even before the first slice. This bread boasts a wonderfully golden-brown crust, giving way to a delightfully airy and chewy interior. Each bite delivers a harmonious blend of the characteristic sourdough tang, punctuated by soft, sweet pockets of roasted garlic and fragrant, resinous hints of rosemary. It’s an incredibly satisfying loaf, robust enough for tearing and sharing, with a depth of flavor that feels both comforting and sophisticated. This rustic bread makes a statement without being overly complicated.Customization & Variations:While the classic pairing of roasted garlic and rosemary is stellar, this sourdough loaf is forgiving enough for subtle adaptations. Feel free to adjust the amount of chopped rosemary to your preference, perhaps sprinkling extra on top before baking for an even more fragrant crust. For a deeper, more robust flavor profile, you could experiment with adding a touch more whole wheat flour, ensuring the dough maintains its desired consistency.Serving & Context:This versatile sourdough is magnificent served alongside hearty stews, rich pasta dishes, or simply with a good quality olive oil for dipping. It's equally at home as part of a sophisticated cheese board or as the star of a simple, comforting meal, perfect for sharing with friends and family, elevating any dining occasion.