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Roasted Garlic Sourdough Bread

Roasted Garlic Sourdough Bread Recipe

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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 cups (375g) bread flour
  • 1 cup (120g) all-purpose flour
  • 1 1/2 cups (340g) water, room temperature
  • 1/2 cup (100g) active sourdough starter
  • 2 tsp fine sea salt
  • 1 whole head garlic
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, melted

Method
 

  1. Preheat oven to 400°F. Slice top off garlic, drizzle with olive oil, wrap in foil, and roast 45 minutes until soft.
  2. Whisk starter into water, then add both flours and salt. Mix to a shaggy dough, cover, and rest 30 minutes.
  3. Squeeze roasted garlic cloves onto dough. Perform stretch and folds every 30 minutes for 2 hours (3 sets total), then bulk ferment until increased by 50 to 75 percent.
  4. Turn dough onto floured surface, shape into a tight boule, and place seam side up in a floured banneton. Cold-proof in the refrigerator overnight or for up to 18 hours.
  5. Preheat Dutch oven at 500°F for 30 minutes. Turn dough onto parchment, score, and lower into the hot pot. Cover, bake 20 minutes, then uncover, reduce to 450°F, and bake 20 to 25 minutes until deep golden.
  6. Cool on a wire rack for at least 1 hour, then slice with a serrated knife and serve warm.

Notes

The hands-on prep time covers mixing, folding, and shaping, while bulk fermentation and cold proofing happen in the background. If your kitchen is cool, let the dough proof a little longer during bulk fermentation. A fully cooled loaf can be stored at room temperature for up to 3 days.