Roasted Garlic Sourdough Bread

the gingered whisk

This roasted garlic sourdough bread loaf has a perfect crumb and great garlic flavor. This bread is a show stopper and an easy beginner sourdough loaf for beginner bakers.

- The Gingered Whisk

Key Ingredient

Sourdough Starter

Levain: – sourdough starter, 100% hydration, fed and active – water – all purpose flour – whole wheat flour Final Dough: – all purpose flour – water, divided – all of the above levain – salt Filling and Embellishment: – garlic – olive oil, divided – garlic cloves


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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.

prep the garlic

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.

mash the garlic

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.

combine & mix

11. Increase the speed to medium and mix until you get a medium level of gluten development.

increase the speed

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.

cover & ferment

15. Turn the dough out onto a lightly floured counter and shape into a loose ball and allow to rest, covered, for 20 minutes.

shape & rest

16. Turn the ball of dough over and gently round into a smooth ball..


17. Dust the loaves with flour and place them, top side down, into a linen lined basket.


18. Proof at room temperature, covered, for another 4 hours.


19. Preheat the oven and a baking stone to 425F, as well as prepare for your method of steam.

preheat the oven

20. Turn the proofed loaf out onto a sheet of parchment paper and slash a circle about 1" from the edge.

cut a circle 

21. 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.


22. Turn the oven off and leave the loaf in the oven, with the door cracked, for another 10 minutes.

turn off the oven

Visit The Gingered Whisk for more notes and tips on making the BEST Roasted Garlic Sourdough Bread!

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