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Rosemary Garlic Sourdough Bread

Overnight Rosemary Garlic Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 167
Ingredients Method Notes

Ingredients
  

  • 500g bread flour, plus more for dusting
  • 100g active sourdough starter
  • 350g warm water
  • 10g fine sea salt
  • 1 whole head of garlic, roasted
  • 3 tablespoons finely chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil

Method
 

  1. Stir flour and warm water together, cover, and rest 30 to 60 minutes.
  2. Pinch and squeeze the starter into the dough until cohesive, cover, and rest 30 minutes.
  3. Sprinkle in the salt, rosemary, and roasted garlic, fold to distribute, cover, and rest 30 minutes.
  4. Perform 4 sets of stretch and folds over 2 hours, then cover and bulk ferment on the counter for 8 to 10 hours overnight.
  5. Turn out onto a floured surface, pre-shape, rest 15 minutes, shape tightly, and place seam side up in a floured banneton. Proof 1 to 2 hours at room temperature or refrigerate overnight.
  6. Preheat a Dutch oven in a 450°F (230°C) oven for 45 minutes, transfer the scored loaf to the hot pot, bake covered 30 minutes, uncovered 15 to 20 minutes, and cool fully on a rack.

Notes

The total time does not include the overnight bulk fermentation, so plan to mix the dough in the evening. For a more pronounced tang, cold proof the shaped dough in the refrigerator overnight and bake straight from the fridge. The loaf keeps well for several days, and the crumb stays moist thanks to the olive oil in the roast garlic.