Roasted garlic sourdough: completely fluffy sourdough bread studded with velvety easy morsels of roasted garlic. Because it bakes, the kitchen fills with an irresistible aroma of earthy roasted garlic and toasty sourdough bread. This savory bread has the BEST taste and makes the proper aspect dish or base for gourmand sandwiches. Give it a strive right this moment!

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Why You may Love This Recipe:

Easy Elements: Rework traditional sourdough bread right into a taste masterpiece with the addition of two components: garlic and olive oil. 

Huge Taste: This bread is a dream for garlic lovers. Expertise the wonderful taste packed into each scrumptious slice, because of the infusion of savory roasted garlic!

Versatile: This garlic sourdough bread recipe is the proper aspect dish for any meal.
You’ll be able to dip the scrumptious crisp crust right into a comforting soup. You can too use it as a flavor-packed base for gourmand sandwiches.

roasted garlic sourdough ingredients with labels.

Ingredient Notes:

  • Garlic: To make roasted garlic, you want entire garlic bulbs. Preserving the cloves within the skins protects them from burning in the course of the roasting course of.
  • Bread Flour: Not all bread flours are created equal. The protein content material and sort of wheat used can drastically have an effect on the result of your bread. I get the most effective outcomes with King Arthur flour which has a better protein content material than most bread flours. That is to not say you possibly can’t use any kind of bread flour, however you will have to check the recipe a number of instances and modify it to your liking.

Tools Notes:

  • Dutch Oven: A forged iron Dutch oven is the proper vessel for making a crisp crust whereas additionally permitting the bread to rise in the course of the baking course of. You can too use a stoneware bread baker.

Step by Step Directions:

How To Make Roasted Garlic:

Gradual-roasting garlic intensifies its pure sweetness, making a mellow and fragrant taste that elevates this loaf of sourdough bread. You can too make further to make use of for different dishes too!

head of garlic with top removed.

Preheat oven to 350°F. Line a small baking dish with aluminum foil. Lower the highest ¼-½” off each bulb of garlic.

head of garlic with roots removed.

Lower the foundation ends off too if the garlic would not sit flat on the underside.

drizzling olive oil over heads of garlic.

Place the garlic bulbs within the foil-lined dish. Drizzle with olive oil.

sprinkling salt over heads of garlic.

Unfold the olive oil over every bulb of garlic. Then, sprinkle with sea salt.

closing foil packet of garlic.

Fold the aluminum foil over the garlic to seal them right into a packet. Watch out to not let the foil contact the lower edges of garlic as a result of they may persist with the foil.

4 heads of roasted garlic in foil.

Roast for 1-2 hours, or till every clove is golden brown and the juices are beginning to caramelize. The roasting time will rely on the dimensions of each the bulbs of garlic and the cloves contained in the bulbs.

squishing roasted garlic cloves out of skins.

Let the garlic cool till it’s cool sufficient to deal with. Take away the cloves from the skins. You’ll be able to squeeze from the underside to take away all of the cloves or you may also take away them individually.

roasted garlic cloves in small glass bowl.

Refrigerate the roasted cloves in an hermetic container till prepared to make use of.

Professional Tip: For greatest outcomes, be certain that the foil packet is sealed effectively. This helps present moist warmth to the garlic which helps maintain it from burning.

Learn how to Make Sourdough Bread Dough:

Making the dough might be the simplest step in sourdough bread baking. Comply with the straightforward steps under!

pouring sourdough starter into metal bowl.
To a big mixing bowl, add 125 g of lively sourdough starter.
pouring water into bowl with sourdough starter.
Add 350 g of lukewarm water.
mixing sourdough starter and water with dough whisk.
Whisk the combination with a dough whisk till the starter is considerably dispersed within the water. It would not should be a homogenous combination.
mixing sourdough dough with dough whisk.
Add 10 g of salt and 500 g of bread flour.
mixing shaggy sourdough dough with dough whisk.
Stir with the dough whisk till a shaggy dough varieties.
bowl covered with white shower cap.
Cowl the bowl and let it relaxation for half-hour.

Professional Tip: Cowl the bowl with a bathe cap as an alternative of plastic wrap to chop down on plastic waste. They’re straightforward to scrub, match over the bowl effectively, they usually additionally maintain the dough from drying out. Simply be sure to use a devoted bathe cap for kitchen use. 🙃

Learn how to Stretch and Fold Sourdough Bread Dough:

Stretching and folding is the time period used for a no-knead technique for making bread dough. The method is kind of actually what it seems like: a collection of stretching the dough and folding it over itself till the specified texture is achieved. The purpose is to develop the gluten fibers by stretching them which provides your bread construction.

First Spherical:

removing sourdough dough from bowl with bowl scraper.
After the dough has rested for half-hour, take away the dough from the bowl with a bowl scraper.
first round of sourdough stretching.
Seize onto two ends of the dough and stretch it in reverse instructions. Do not stretch it up to now that it comes aside.
first round of sourdough folding.
Fold the ends collectively, flip the dough 90 levels, and stretch the other ends. Repeat this course of 2-3 extra instances or till you possibly can really feel resistance from the dough if you attempt to stretch it.
sourdough dough ball in bowl after first round of stretching and folding.
Fold the dough yet another time and place it again within the bowl, seam aspect down. It will not be fairly at this level and that is okay! Cowl and let the dough relaxation for half-hour.

Second Spherical:

second round of stretching sourdough dough.
Stretch and fold the dough 3-4 instances. You’ll be able to see on this image that the dough is changing into extra easy and cohesive.
sourdough dough ball in bowl after second round of resting.
Cowl and let relaxation for half-hour. This image is after half-hour of resting. The dough is beginning to rise already!

Third Spherical:

third round of sourdough stretching.
Stretch and fold the dough 3-4 instances. You’ll be able to see on this image that the dough is changing into extra stretchy after a number of rounds of stretching. This implies we’re forming gluten strands within the dough!
sourdough dough ball in bowl after third round of resting.
Cowl and let relaxation for half-hour. This image is after resting half-hour. The dough is getting way more easy!

Fourth (Closing) Spherical:

fourth round of stretching.
Stretch and fold the dough 3-4 instances. Look how stretchy the dough is! It needs to be pretty supple at this level.
sourdough dough ball in bowl after fourth round of stretching and folding.
Type the dough right into a ball and place it within the bowl, seam aspect down.
bowl covered with white shower cap.
Cowl and let the dough rise for 10-12 hours. That is referred to as bulk rise or bulk fermentation.
sourdough dough in bowl after bulk fermentation.
After 10-12 hours, the dough needs to be doubled (and even tripled) in measurement. Many recipes will let you know the dough is over-proofed if it triples in measurement however I discover that it makes deliciously fluffy bread this manner!

Professional tip: The everyday schedule for stretching and folding is 4 rounds over 2 hours. Nevertheless, you are able to do it in shorter or longer time intervals. The dough wants a minimum of quarter-hour to relaxation between stretching and folding, however you may also let it relaxation for as much as an hour in between.

Shaping:

The directions under are for shaping a batard (oval) loaf. See the recipe card for directions on shaping a boule (spherical) loaf.

scooping sourdough out of metal bowl.

The subsequent morning, take away the dough from the bowl onto a flippantly floured work floor.

stretching sourdough into rectangle.

Gently pull the dough into a big rectangle (about 10″ x 16″) should you’re shaping a batard or into a big circle should you’re shaping a boule.

placing roasted garlic cloves on sourdough.

Prepare the roasted garlic cloves all around the dough.

pressing garlic cloves into sourdough.

Flippantly press the cloves into the dough to maintain them from shifting if you form the loaf.

folding edge of garlic sourdough over.

Fold the underside lengthy aspect of the dough into the middle.

folding garlic sourdough.

Fold the highest lengthy aspect of the dough into the middle to kind a skinny rectangle. Do not overlap the edges.

rolling garlic sourdough into cylinder.

Fold the brief finish of the rectangle over itself and begin rolling the rectangle right into a cylinder.

rolling garlic sourdough into short cylinder.

As you roll the dough right into a cylinder, gently stretch the edges to begin to kind an extended cylinder.

tucking edges under roasted garlic sourdough.

Fold the brief ends of the dough beneath the dough ball.

using bench scraper to shape loaf of garlic sourdough.

Use a bench scraper to tug the lengthy sides of the dough beneath the underside and form the dough right into a extra uniform cylinder. This creates floor rigidity on the surface of the loaf which helps it rise higher within the oven. Repeat on each lengthy sides of the dough ball till a uniform cylinder is fashioned. The outer layer of dough needs to be stretched tight across the inside dough.

placing garlic sourdough in banneton.

Place the formed dough seam-side up in a floured banneton or cloth-lined bowl.

sealing seams on garlic sourdough.

Seal the underside edges of the dough ball collectively. Cowl the banneton and refrigerate for a minimum of 1 hour or as much as 24 hours for a very crispy crust. The candy spot is round 3-4 hours for this recipe.

Professional Tip: Be sure to unfold the garlic cloves evenly on the dough rectangle so all of the garlic would not find yourself within the heart of the dough.

Baking:

This sourdough bread is baked in a Dutch oven. See under for particular directions!

blue dutch oven in oven.

Place the Dutch oven in a chilly oven and preheat it to 500°F. Preheat for a minimum of 1 hour.

scoring loaf of garlic sourdough with razor.

Place the formed dough, seam aspect down, on a bit of parchment paper. Rating it with a razor blade, bread lame, or sharp knife. It wants a minimum of one huge slash on the aspect of the dough to set free steam because it rises.

scoring roasted sourdough loaf.

You’ll be able to add ornamental scoring as effectively, however it is not vital.

roasted garlic sourdough in dutch oven.

Place the dough on parchment paper within the preheated Dutch oven and canopy it with the Dutch oven lid. Scale back the oven warmth to 450°F. Bake for 23 minutes.

half baked roasted garlic sourdough in dutch oven.

Take away the lid and bake for a further 12 minutes.

loaf of roasted garlic sourdough on cooling rack.

Take away the bread from the oven and let it cool utterly on a wire rack.

Professional Tip: Let the bread cool totally earlier than slicing it. The bread continues to bake and arrange because it cools. As tempting as it might be to chop into it immediately, do not do it! You may seemingly find yourself with gummy slices of bread.

Recipe Variations:

Whereas this garlic sourdough is scrumptious by itself, you possibly can add a number of completely different components for further taste.

  • Cheese: Exhausting cheeses like parmesan cheese, asiago cheese, or pecorino romano are nice additions. Add some freshly grated cheese excessive of the roasted garlic in the course of the shaping course of.
  • Herbs: Contemporary herbs like rosemary and thyme are an ideal complement to the roasted garlic. You’ll be able to combine chopped herbs with somewhat olive oil, then unfold them over the dough earlier than including roasted garlic.
  • Butter: If you don’t need entire garlic cloves in your bread, you can also make garlic herb butter and unfold it over the dough earlier than shaping. Smash the roasted garlic right into a paste and blend it with butter (and herbs, if desired).
  • Solar-Dried Tomatoes: Solar-dried tomatoes are filled with taste and go nice with roasted garlic. Sprinkle some among the many garlic cloves earlier than shaping.
roasted garlic sourdough loaf and slices on wood board.

What to Serve with Garlic Sourdough:

Roasted garlic sourdough is a superb addition to any meal. It is the proper dipping bread for hearty soups or it makes an ideal base for grilled cheese sandwiches. Or serve them alongside a charcuterie board or tapas-style dinner. Regardless of the way you select to serve it, you are going to love this savory sourdough loaf!

inside view of loaf of roasted garlic sourdough.
slice of roasted garlic sourdough in hand.

Recipe FAQ’s:

Does roasted garlic style completely different?

Roasted garlic tastes a lot completely different than contemporary garlic. The pungency of contemporary garlic is changed by a scrumptious roasted, savory taste and velvety easy texture.

What’s particular about sourdough bread?

Sourdough bread is particular as a result of it would not use business yeast or different leavening brokers like baking powder and baking soda. It depends on wild yeast and micro organism from lively sourdough starter to rise.

What inclusions so as to add to sourdough?

Numerous tasty inclusions will be added to sourdough in the course of the shaping course of. Savory components like roasted garlic, arduous cheeses, herbs, and sun-dried tomatoes are nice additions. Or you possibly can add candy components like dried fruit and chocolate.

Different Recipes You may Love:

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Recipe:

roasted garlic sourdough with 2 slices on wood board.

Roasted Garlic Sourdough

Annie Weisz

Completely fluffy sourdough bread studded with velvety easy morsels of roasted garlic in each slice. The roasted garlic provides a savory depth to the sourdough, making a deliciously fragrant bread.

Prep Time 20 minutes

Prepare dinner Time 2 hours 35 minutes

Complete Time 1 day 2 hours 55 minutes

Course Aspect Dish

Delicacies American

Servings 1 loaf

Energy 2047 kcal

Forestall your display screen from going darkish

Directions 

Roasted Garlic:

  • Preheat oven to 350°F. Line a small baking dish with aluminum foil.

  • Lower the highest ¼-½” off each bulb of garlic. Lower the foundation ends off too if the garlic would not sit flat on the underside.

  • Place the garlic bulbs within the foil-lined dish. Drizzle with olive oil. Unfold the olive oil over every bulb of garlic. Then, sprinkle with sea salt.

  • Fold the aluminum foil over the garlic to seal them right into a packet. Watch out to not let the foil contact the lower edges of garlic as a result of they may persist with the foil.

  • Roast for 1-2 hours, or till every clove is golden brown and the juices are beginning to caramelize. The roasting time will rely on the dimensions of each the bulbs of garlic and the cloves contained in the bulbs.

  • Let the garlic cool till it’s cool sufficient to deal with. Take away the cloves from the skins. You’ll be able to squeeze from the underside to take away all of the cloves or take away them individually. Refrigerate the roasted cloves in an hermetic container till prepared to make use of.

Dough:

  • To a big mixing bowl, add 125 g of lively sourdough starter and 350 g of lukewarm water. Whisk the combination with a dough whisk till the starter is considerably dispersed within the water. It would not should be a homogenous combination.

  • Add 10 g of salt and 500 g of bread flour. Stir with the dough whisk till a shaggy dough varieties. Cowl the bowl and let it relaxation for half-hour. I like to make use of a bathe cap to cowl my bowl and banneton so I do not use a bunch of plastic wrap they usually’re simpler to suit across the bowl.

  • Use a silicone bowl scraper to tug the dough away from the bowl edges. Gently stretch the dough between your palms. Then fold the dough in half, seize the edges with the seams, and stretch it in the wrong way. Repeat till dough begins to really feel tight and resists stretching, about 3-4 instances. Cowl the bowl and let the dough relaxation for half-hour.

  • Repeat the stretching, folding, and resting course of 3 extra instances. Cowl the dough and let it sit on the counter in a single day, about 8-12 hours.

Shaping and Baking:

  • The subsequent morning, take away the dough from the bowl onto a flippantly floured work floor. Gently pull the dough into a big rectangle (about 10″ x 16″) should you’re shaping a batard or into a big circle should you’re shaping a boule.

  • Prepare the roasted garlic cloves all around the dough. Flippantly press the cloves into the dough to maintain them from shifting if you form the loaf.

  • Batard Shaping: Fold the lengthy sides of the dough into the middle to kind a skinny rectangle. Do not overlap the edges.

  • Fold the brief finish of the rectangle over itself and begin rolling the rectangle right into a cylinder.

  • As you roll the dough right into a cylinder, gently stretch the edges to begin to kind an extended cylinder.

  • Fold the brief ends of the dough beneath the dough ball.

  • Use a bench scraper to tug the lengthy sides of the dough beneath the underside and form the dough right into a extra uniform cylinder. This creates floor rigidity on the surface of the loaf which helps it rise higher within the oven. Repeat on each lengthy sides of the dough ball till a uniform cylinder is fashioned. The outer layer of dough needs to be stretched tight across the inside dough.

  • Boule Shaping: Fold the perimeters of the dough in direction of the center.

  • Fold all the perimeters towards the center to kind a spherical form.

  • Squeeze the seams collectively to kind a ball.

  • Flip the dough ball over and use a bench scraper to tug the edges of the dough beneath the underside. This creates floor rigidity on the surface of the loaf which helps it rise higher within the oven. Repeat on all sides of the dough ball till a uniform circle is fashioned and the outer layer of dough is stretched tight over the within dough.

  • Place the formed dough seam-side up in a floured banneton or cloth-lined bowl.

  • Seal the underside edges of the dough ball collectively. Cowl the banneton and refrigerate for a minimum of 1 hour or as much as 24 hours for a very crispy crust. The candy spot is round 3-4 hours for this recipe.

  • Place the Dutch oven in a chilly oven and preheat it to 500°F. Preheat for a minimum of 1 hour.

  • Place the formed dough, seam aspect down, on a bit of parchment paper. Rating it with a razor blade or bread lame. It wants a minimum of one huge slash on the aspect of the dough to set free steam because it rises. You’ll be able to add ornamental scoring as effectively, however it is not vital.

  • Place the dough on parchment paper within the preheated Dutch oven and canopy it with the Dutch oven lid. Scale back the oven warmth to 450°F. Bake for 23 minutes.

  • Take away the lid and bake for a further 12 minutes.

  • Take away the bread from the oven and let it cool utterly on a cooling rack.

Pattern Schedule:

  • 10 am: Feed the starter.

  • 10 am: Make roasted garlic. This may be completed anytime the day earlier than baking.

  • 6:30 pm: Make the dough. Cowl the starter with the lid and refrigerate for as much as every week earlier than feeding once more.

  • 7 pm: Stretch and fold the dough, and canopy the bowl.

  • 7:30 pm: Stretch and fold the dough, and canopy the bowl.

  • 8 pm: Stretch and fold the dough, and canopy the bowl.

  • 8:30 pm: Stretch and fold the dough. Cowl the bowl and depart it on the counter in a single day.

  • 6:30 am (subsequent day): Form the dough and place it in a floured banneton or cloth-lined bowl. Cowl and refrigerate.

  • 10 am: Place the Dutch oven within the oven and preheat the oven.

  • 11 am: Rating dough, scale back the oven temperature and bake. Let the bread cool utterly on a wire rack.

  • 3 pm: Place the bread in a zippered bag to melt the crust (optionally available).

  • 6 pm: Eat!

Notes

  • To make roasted garlic, you want entire garlic bulbs. Preserving the cloves within the skins protects them from burning in the course of the roasting course of.
  • For greatest outcomes, be certain that the foil packet is sealed effectively. This helps present moist warmth to the garlic which helps maintain it from burning.
  • Be sure to unfold the garlic cloves evenly on the dough rectangle so all of the garlic would not find yourself within the heart of the dough.
  • Not all bread flours are created equal. The protein content material and sort of wheat used can drastically have an effect on the result of your bread. I get the most effective outcomes with King Arthur flour which has a better protein content material than most bread flours. That is to not say you possibly can’t use any kind of bread flour, however you will have to check the recipe a number of instances and modify it to your liking.
  • Stretching and folding ought to happen 4 instances, each half-hour however this does not should be actual. You’ll be able to let the dough relaxation for as little as 20 minutes as much as an hour between stretching and folding should you neglect about it.
  • Shaping is tremendous necessary to creating floor rigidity on the surface of the dough to assist the dough rise throughout baking. See the recipe publish for a full picture tutorial of stretching, folding, and shaping.
  • Oven instances are what works for my oven. I’ve a gasoline oven. Your oven is probably going completely different and it might take a while to get the timing proper!
  • Let the bread cool totally earlier than slicing it. The bread continues to bake and arrange because it cools. As tempting as it might be to chop into it immediately, do not do it! You may seemingly find yourself with gummy slices of bread.
  • Inserting the bread in a zippered bag or hermetic container lets the moisture from the within of the loaf soften the crust so it is simpler to slice. It is not a vital step however will be useful.

Diet

Energy: 2047kcalCarbohydrates: 387gProtein: 63gFats: 23gSaturated Fats: 3gPolyunsaturated Fats: 5gMonounsaturated Fats: 11gSodium: 4197mgPotassium: 513mgFiber: 13gSugar: 2gVitamin A: 10IUVitamin C: 1mgCalcium: 94mgIron: 5mg

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