Ingredients
Scale
- 1 large head of fresh garlic
- 1 tbsp of olive oil
- 1/4 cup of bubbly or active sourdough starter
- 1 1/2 cups of warm water
- 4 cups of bread flour
- 1/4 cup of whole wheat flour
- 1 1/2 tsp fine sea salt
- 2 tsp chopped rosemary
Instructions
- Before baking, feed your starter so that it’s active and bubbly. Store your sourdough starter at room temperature until you’re ready to use it.
- Preheat your oven to 400 degrees Fahrenheit. Place the garlic flat on a work surface, and slice off the top of the garlic bulb, to reveal the cloves tucked inside. Drizzle the garlic bulb with olive oil, then wrap this in foil. Roast the garlic on a sheet pan for 45 minutes to an hour. The garlic bulb should be soft and with a caramelized glaze when ready. Let this cool before adding your dough.
- In a large mixing bowl, whisk the starter, and water with a fork. Combine these ingredients till you’ve formed a rough dough, then mix this by hand, and make sure to incorporate any bits of dry flour. Cover this with a damp towel, and let this rest for half an hour.
- Once the dough has rested, squeeze the roasted garlic cloves directly into the bowl of sourdough bread dough. Add chopped rosemary, then gently knead the dough to incorporate these additional ingredients, tucking in the softened cloves as you go for 30 seconds.
- Cover the dough with a damp towel, and let this rise at room temperature until the dough has doubled in size. This should take about 8-10 hours.
Transfer the dough onto a lightly floured work surface. Shape the dough into a round, and let this rest for 10 minutes. Meanwhile, line a proofing basket or bowl with a towel, and add a dusting of flour. With lightly floured hands, gently grab the dough, and pull it towards you in a circular motion to tighten the shape. Place the dough into its proofing basket seam side up. - Cover the dough and let it rest until it becomes puffy but hasn’t fully risen. This should take about 30 minutes to 1 hour.
- Preheat your oven to 450 degrees Fahrenheit. Cut a sheet of parchment paper to place in your baking vessel.
- Place the parchment paper over your dough, and flip the bowl, to release the dough. Dust the dough with some flour, and gently rub it with your hands. Use a sharp knife or razor blade to make an incision along the front of the dough. Use the parchment paper to lift the dough and place it into its baking pot.
- Bake the dough on the center rack for 2 minutes covered. Then remove the lid and continue to bake for 30 minutes. Lift the rosemary garlic sourdough bread out of the pot, and complete the bake directly on the oven rack for the final 10 minutes. Transfer the rosemary sourdough bread to a cooling rack to cool for an hour before slicing.
- Prep Time: 2 hrs
- Cook Time: 20 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 30 g
- Protein: 4 g
