Garlic Sourdough Bread

4.82 from 16 votes

Garlic Sourdough Bread combines roasted garlic and freshly shredded parmesan with a delicious sourdough base. This savory bread also includes dried rosemary which packs an extra punch of flavor. Use this delicious bread to make avocado toast and the tastiest paninis!

Course Bread

Cuisine American

Keyword garlic sourdough bread

Prep Time 30

Cook Time 50

Rise/Ferment Time 8

Total Time 9 20

Servings slices

Calories 237kcal

Author Sue Ringsdorf

Ingredients

75 grams bubbly sourdough starter
365 grams warm, filtered water
480 grams bread flour
40 grams whole wheat flour
10 grams fine sea salt
1-2 heads garlic - roasted
100 grams parmesan cheese - cubed or shredded
2 teaspoons dried rosemary

Instructions

** READ the entire blog post with photos before making this recipe!
Roast the garlic. Chop off the tops of two heads of garlic. Add them to some foil and drizzle the tops with olive oil. Wrap them up tightly and roast in a preheated 400 degree oven until the garlic is soft, about 50 minutes or more. Remove and cool slightly. Then squeeze out the insides to use for the bread.
1-2 heads garlic, olive oil
Shred parmesan. Use a wedge of parmesan and shred. You can also use a knife to chop into small cubes.
Carefully measure out the water and sourdough starter in a mixing bowl, and stir well with a fork. Add the flour and salt, and stir again.
75 grams bubbly sourdough starter, 365 grams warm, filtered water, 480 grams bread flour, 40 grams whole wheat flour, 10 grams fine sea salt
Then use your hands to bring the ingredients together. It will look shaggy. Cover with a damp towel and let it sit for 45 minutes. (Be sure to set a timer.) This is the AUTOLYSE.
After 45 minutes, add the roasted garlic, parmesan cheese, and dried rosemary. Then start the stretch and folds. Use your hand and lift the dough up on one side, stretching it upward, and then punch into the center of the dough. Turn the dough and repeat. Continue this process for about 30 seconds. This is the STRETCH AND FOLDS.
roasted garlic, 100 grams parmesan cheese, 2 teaspoons dried rosemary
You’ll want to try to get most of the garlic and parmesan in the center of the dough during this process. Form the dough into a smooth’ish ball, and place towel back in the bowl.
ADDITIONAL STRETCH AND FOLDS: I recommend doing additional stretch and folds if time permits. Do these every 30 minutes for 3-4 more times to further develop the gluten structure.
Let the dough rise for 6-8 hours, or overnight. It should almost double in size and appear soft on top. Small air bubbles may appear as well. This is the BULK RISE.
Note: I recommend placing a damp towel on the dough for the overnight rise. You might also add a bit of oil to the top to keep a crust from forming on the dough overnight.
Add a light dusting of flour to a baking mat or clean surface. Remove the dough to the mat and gently form into your desired shape, usually round or oblong. Don’t punch the dough down because you don’t want to remove all the air. Let dough sit for five minutes.
After five minutes, use your hands to pull the dough toward you, dragging it along the mat to tighten it up. Repeat in the other directions to tighten.
Place the dough, seam side up, in a bowl lined with a towel or a prepared banneton basket (pictured below). Cover with a damp towel and let it sit for about an hour or two. For this bread, it does not need to double again in size. This is the SECOND RISE.
Prepare for baking. Preheat oven to 450 degrees. Carefully remove the loaf to a piece of parchment paper, smooth side up. Then take a serrated edge knife or a bread lame (linked in post), and score the bread a couple of times. Place the bread (including parchment paper) into a dutch oven.
Bake. Add the lid to the pan and bake for 20 minutes. Then remove the lid and bake an additional 30-35 minutes, or until bread is nice and golden on top and bottom.
Cool. Remove pan and then use parchment paper as handles to lift the bread out of the pan. Place on a cooling rack. Let the bread COMPLETELY COOL before slicing.

Notes

You'll need a digital scale for this recipe.

For both the bowl or banneton basket, you’ll need to prepare them. For a bowl, add a thin tea towel dusted with rice flour (or regular flour will work in a pinch). For the basket, add some rice flour as well. The rice flour will help prevent sticking while regular flour may not do this as well.

NOTE: I normally make two loaves of sourdough at a time which means I need 150 grams of bubbly starter plus some to keep for later.

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