Description
This Roasted Garlic and Rosemary Sourdough Bread recipe delivers a rustic, artisan loaf featuring the mellow sweetness of roasted garlic paired with the fresh, aromatic flavor of rosemary. With a tangy sourdough crust, a crispy exterior, and a soft, chewy interior, it’s perfect for bakers of all levels seeking a delicious homemade bread infused with natural herbs and wholesome ingredients.
Ingredients
Scale
Starter
- 100 grams active sourdough starter
Main Ingredients
- 500 grams bread flour
- 350 grams water (adjust as needed)
- 10 grams salt
- 2 whole garlic bulbs (roasted)
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil (for roasting garlic)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off whole garlic bulbs to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let cool, then squeeze out the roasted cloves to use in the dough.
- Prepare the Starter: Feed your active sourdough starter about 4-6 hours before mixing if needed to ensure it’s bubbly and vigorous. Use approximately 100 grams of mature starter for this recipe.
- Mix and Autolyse: In a large bowl, combine the bread flour and water. Mix until no dry spots remain, cover, and let rest for 1 hour to hydrate the flour fully.
- Add Starter, Salt, Roasted Garlic, and Rosemary: Incorporate the sourdough starter and salt into the autolysed dough. Gently mix in the roasted garlic cloves and finely chopped fresh rosemary, folding carefully to evenly distribute without overworking.
- Bulk Ferment and Stretch & Folds: Cover the dough and let it bulk ferment at room temperature for about 4-5 hours. Perform 3-4 sets of stretch and folds every 30-45 minutes during this time to develop gluten strength and airy texture.
- Shape the Dough: Lightly flour the work surface and shape the dough into a tight round boule or an oval bâtard. Use a bench scraper as needed to create surface tension for a good rise.
- Final Proof in Basket: Place the shaped dough into a floured proofing basket or bowl lined with a clean towel. Cover and proof for 2-3 hours at room temperature or overnight in the refrigerator for deeper flavor.
- Score and Bake: Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside. Transfer the dough carefully onto parchment paper, score the top with a sharp blade, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown and crusty.
Notes
- Use a mature starter: For the best rise and flavor, always start with an active, bubbly sourdough starter.
- Don’t skip the autolyse: This step improves dough extensibility and crumb texture.
- Handle roasted garlic gently: Incorporate carefully to avoid smashing all the cloves into the dough.
- Hydration matters: Adjust water slightly depending on your flour type for a tacky but manageable dough.
- Preheat baking vessel: Ensure your Dutch oven or stone is hot for excellent oven spring and crust development.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 150
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg