Description
This Roasted Garlic and Rosemary Sourdough Bread combines the tangy depth of a classic sourdough starter with fragrant roasted garlic and fresh rosemary. The bread is crusty on the outside with a tender, flavorful crumb inside, perfect for sandwiches, toast, or as a savory accompaniment to any meal.
Ingredients
Scale
Main Ingredients
- 1 cup active sourdough starter
- 4 cups bread flour
- 1 ½ cups water
- 2 teaspoons sea salt
- 2 tablespoons roasted garlic (mashed cloves)
- 2 tablespoons fresh rosemary (chopped)
- Olive oil (for brushing crust and roasting garlic)
Instructions
- Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Slice the top off a whole garlic bulb to expose the cloves and drizzle with olive oil. Wrap the bulb tightly in foil and roast for 30-35 minutes until the cloves are soft and fragrant. Remove from oven, let cool, then squeeze out and gently mash the roasted cloves.
- Mix the Dough: In a large mixing bowl, dissolve the active sourdough starter into the water. Add the bread flour, sea salt, chopped fresh rosemary, and mashed roasted garlic. Stir the ingredients together until a rough dough forms. Turn the dough out onto a floured surface and knead for 10-12 minutes until the dough is smooth and elastic.
- Bulk Fermentation: Place the kneaded dough into a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it ferment at room temperature for 4 to 6 hours, allowing the dough to double in size. Perform stretch and folds every hour during this period to develop gluten strength.
- Shape the Loaf: Carefully transfer the risen dough onto a floured surface. Shape it into a tight boule or batard and place it seam-side up into a well-floured banneton or a bowl lined with a floured towel.
- Final Proof: Cover the shaped dough and proof it at room temperature for 2-3 hours or refrigerate overnight for a slower rise which enhances flavor complexity.
- Bake the Bread: Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot inside to heat. Carefully transfer the dough on parchment paper into the hot pot. Score the top with a sharp blade to allow expansion. Cover and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until the bread is golden brown and crusty.
- Cool Before Slicing: Remove the bread from the oven and cool completely on a wire rack. Allowing the bread to cool fully sets the crumb and makes slicing easier, resulting in a perfect texture.
Notes
- Using a well-active sourdough starter is crucial for good fermentation and rise.
- Performing stretch and folds during bulk fermentation strengthens gluten structure for a better crumb.
- The overnight refrigeration during final proof not only improves flavor but also makes baking more flexible for your schedule.
- Be careful when handling the hot Dutch oven and always use parchment paper for easy transfer.
- Allow the bread to cool completely to avoid gummy texture inside when sliced.
- Prep Time: 20 minutes (including roasting garlic)
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-inspired Artisan
Keywords: sourdough bread, roasted garlic bread, rosemary bread, artisan bread, homemade bread, fermented bread, crusty bread
