Roasted Garlic Sourdough

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This roasted garlic sourdough bread loaf has a perfect crumb and great garlic flavor. This bread is a show stopper!

This bread is excellent for grilled cheese sandwiches, for using in a breakfast casserole, for dipping in an olive oil mixture, or eating in a sandwich! Enjoy!

How to make roasted garlic sourdough bread

This sourdough bread loaf is straight forward to make. For the full set of directions, please scroll down to the recipe card below.

Make the levain

1. In a small bowl, combine the ingredients for the levain until well incorporated.
2. Cover and ferment at room temperature 8 hours.

Roast the garlic

1. Preheat the oven to 400 degrees and roast the garlic for 1 hour. Allow to cool.
2. Mash the garlic with a fork and mix it with olive oil to create a paste.

Make the dough

1. In a stand mixer with a dough hook, combine the levain, flour, salt, and most of the water, mixing on low speed to create a dough.
2. Increase the speed on the mixer and mix until you get a medium level of gluten development.
3. Add the rest of the water and the garlic puree mixture and mix.
4. The dough will be very soft at this stage, and it won’t look like it is coming together, but it should have both strength and elasticity.

Bulk Ferment with stretch and folds

1. Place in an oiled bowl and allow to ferment for 30 minutes.
2. Remove the plastic covering and stretch the dough out and fold it over itself (in 3’s, like a pamphlet). You want to grab the side furthest from you and stretch it up and out away from you, then fold it back over to the center of the dough. Turn the bowl of dough 90 degrees to the right. Grab the next portion of dough that is farthest away from you and repeat the stretch the fold. Do this two more times, rotating the bowl each time, until you have stretched and folded each “edge” of the dough.
3. Replace the plastic wrap and allow the dough to rest for another 30 minutes (or 1 hour total since the start of the bulk ferment), and then perform another set of stretch and folds.
4. Allow the dough to rest for another 30 minutes (it should not be at the 90 minute mark since bulk ferment starter). Replace the plastic wrap.
5. Allow the dough to continue bulk fermentation for another 2 hours 30 minutes, until the dough has almost doubled in size.

Shape the dough

1. Turn the dough out onto a floured surface and divide into two pieces.
2. Shape the pieces into two balls and allow to rest for 20 minutes.
3. Smooth the balls into round, smooth balls and mark with an “X” on the top of each round. 
4. Place a garlic clove in the center of each X.
5. Dust the loaves with flour and place them, top side down, into a lined proofing basket. 
6. Proof for 4 hours, or until doubled in size.

Bake

1. Preheat the oven to 425 F.
2. Bake in a preheated oven for 10 minutes with steam and then 25 without steam.

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Yield: 12 servings

Roasted Garlic Sourdough Bread

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Roasted Garlic makes this sourdough loaf fragrant and delicious! Decorations from parsley leaves help make a beautiful presentation.

Prep Time 17 hours 30 minutes

Cook Time 45 minutes

Total Time 18 hours 15 minutes

Ingredients

Levain:

• 22 g sourdough starter, 100% hydration
• 31 g water
• 30 g flour
• 30 g whole wheat flour

Final Dough:

• 500 g flour
• 390 g water, divided
• all of the above levain
• 12 g salt

Filling and Embellishment:

• 2 whole heads of garlic
• 3 TBSP olive oil, divided
• 2 unpeeled garlic cloves

Instructions

1. In a small bowl, combine the ingredients for the levain until well incorporated.
2. Cover and ferment at room temperature 8 hours.
3. Preheat the oven to 400F.
4. Remove the outer papery layers from the garlic, but leave the skins on.
5. Place the garlic in a square of foil and drizzle 1 TBSP olive oil on top.
6. Wrap the foil around the garlic and place the packet in the oven.
7. Roast for 1 hour, or until soft and beginning to turn golden.
8. Allow the garlic to cool enough to handle, then squeeze out the garlic cloves from their skins.
9. Mush the garlic with a fork, and mix together with the remaining olive oil and chopped rosemary.
10. In the bowl of a stand mixer with a dough hook, combine the fermented levain, the flour, salt, and about 85% of the water to start with. Mix on low speed until combined.
11. Increase the speed to medium and mix until you get a medium level of gluten development.
12. Add the remaining water and the garlic puree and mix until incorporated. The dough will be very soft and will not come together around the dough hook but it should have both strength and elasticity.
13. Transfer the dough to a well lightly oiled bowl.
14. Cover and allow to ferment for 4 hours at room temperature, with a fold at 30, 60, and 90 minutes.
15. Turn the dough out onto a lightly floured counter and divide into 2 pieces.
16. Shape them into loose balls and allow to rest, covered, for 20 minutes.
17. Turn the balls of dough over and gently round them into a smooth ball.
18. Make a small "X" on the top of each ball of dough and twist a garlic clove in the center.
19. Dust the loaves with flour and place them, top side down, into a linen lined basket.
20. Proof at room temperature, covered, for another 4 hours.
21. Preheat the oven and a baking stone to 425F, as well as prepare for your method of steam.
22. Turn the proofed loaves out onto a sheet of parchment paper and slash a circle about 1" from the edge.
23. Slide the parchment paper onto the baking stone and bake for 10 minutes with steam, and then 25 without, until the loaves are golden brown.
24. Turn the oven off and leave the loaves in the oven, with the door cracked, for another 10 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 393mgCarbohydrates: 38gFiber: 2gSugar: 0gProtein: 5g

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