Name: Roasted Garlic and Rosemary Sourdough
Ingredients: 1 cup active starter; 2½ cups bread flour (315g); ¾ cup water; 1 teaspoon salt; 2 tablespoons olive oil; 1 whole head roasted garlic; 2 tablespoons fresh rosemary (or 1 tablespoon dried)

Roasting the garlic changes everything: raw garlic in bread is sharp and aggressive, but roasted garlic turns mellow, sweet, and almost buttery. This loaf tastes like something from a European farmhouse bakery, a comparable loaf at an artisan bakery runs six to eight dollars, this one costs about a dollar.

A savory sourdough loaf made with a full head of roasted garlic and fresh rosemary, costs about a dollar to make.

Print Recipe

Ingredients Method

Ingredients

1 cup active starter
2½ cups bread flour 315g
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
1 whole head roasted garlic
2 tablespoons fresh rosemary or 1 tablespoon dried

Method

Roast the garlic: slice the top off the head, drizzle with olive oil, wrap in foil, and bake at 400F for 45 minutes.
Squeeze the softened cloves into the remaining ingredients and mix into a dough.
Bulk ferment with stretch-and-folds, then shape and proof.
Bake until deep golden brown, following your standard sourdough boule time and temperature.