Easy Roasted Garlic and Rosemary Sourdough Bread
This easy sourdough recipe uses roasted garlic and rosemary for big flavor and a crusty finish, all made better with pressure cooker steam tricks.
Equipment
- 1 Mixing bowl Large
- 1 Dutch oven preheated
- 1 Foil for roasting garlic
Ingredients
Main Ingredients
- 50 g Active sourdough starter bubbly
- 350 g Filtered water room temperature
- 500 g Bread flour
- 10 g Salt about 1 ½ teaspoons
- 1 head Garlic for roasting and mashing
- 14 g Olive oil to drizzle on garlic
- 3 g Fresh rosemary finely chopped
- 175 g Asiago or Gruyere cheese optional, cubed or shredded
- Flour for dusting surfaces and basket
Instructions
Instructions
- Roast the garlic: Heat oven to 400°F. Slice top off garlic head, drizzle with olive oil, wrap in foil and roast for 30-35 minutes. Let cool, squeeze out cloves, mash.
- Mix the dough: In a big bowl, stir sourdough starter with water until blended. Add flour and salt and mix into a rough, shaggy dough.
- Autolyse: Rest dough for 30 minutes to absorb water and begin gluten development.
- Add garlic and rosemary: Knead in mashed roasted garlic and chopped rosemary evenly.
- Stretch and folds: Every 30 minutes for 2 hours perform stretch and folds.
- Bulk ferment: Cover and rise at room temp 4–6 hours or overnight if cooler. Shape dough, put in floured basket, refrigerate overnight.
- Bake: Preheat oven to 475°F with Dutch oven inside. Remove dough, score, bake 20 minutes covered, then 20-25 minutes uncovered until golden.
Notes
Optional cheese adds pockets of melty goodness. Best served warm with butter or as part of a hearty meal.