Perfecting Sourdough Bread with Roasted Garlic and Rosemary: A Complete Guide

Garlic and Rosemary Sourdough Bread | Recipe from Start to Finish

Sourdough bread has a special place in the hearts of home bakers. Its chewy texture, rich flavor, and crispy crust make it a favorite.

When you add roasted garlic and rosemary to the mix, it transforms a simple loaf into a gourmet experience.

Bake Like a Pro – Discover Delicious and Easy Baking Recipes!

SaleBestseller No. 1

100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars,...

−$11.51 $15.99

Buy on Amazon

SaleBestseller No. 2

Taste of Home Ultimate Baking Cookbook: 575+ Recipes, Tips, Secrets and Hints for Baking Success...

−$7.30 $17.69

Buy on Amazon

SaleBestseller No. 3

Baking Yesteryear: The Best Recipes from the 1900s to the 1980s

−$13.41 $18.59

Buy on Amazon

In this guide, we’ll walk you through the entire process of making sourdough bread with roasted garlic and rosemary, from starter to finish.

Why Sourdough?

Sourdough bread is made using a natural fermentation process that relies on wild yeast and lactic acid bacteria. This gives the bread its unique flavor and texture. The tanginess of the sourdough complements the earthy taste of roasted garlic and the aromatic notes of rosemary, creating a loaf that’s perfect for any meal.

The Ingredients

To make this delicious bread, you’ll need a few simple ingredients:

• Sourdough starter: Make sure your starter is active and bubbly before you begin.
• Flour: A mix of bread flour and whole wheat flour works best.
• Water: Use filtered water to avoid any chlorine that might affect the fermentation.
• Salt: Sea salt is preferred for its pure flavor.
• Garlic: Roasted garlic adds a deep, sweet flavor to the bread.
• Rosemary: Fresh rosemary is best for its vibrant aroma.

Roasting the Garlic

Roasting garlic is easy and brings out its sweetness, which pairs perfectly with the tangy sourdough. To roast the garlic, simply cut the top off a bulb of garlic, drizzle with olive oil, wrap it in foil, and bake at 400°F (200°C) for about 30-40 minutes. The cloves should be soft and golden brown. Once cooled, squeeze the garlic out of the skins and set it aside.

Preparing the Dough

1. Mixing the Dough: In a large bowl, combine your active sourdough starter with water and flour. Mix until no dry flour remains. Let it rest for 30 minutes, then add salt, roasted garlic, and chopped rosemary. This resting period, known as autolyse, helps the flour hydrate and makes the dough easier to work with.
2. Stretch and Fold: Over the next few hours, you’ll need to perform a series of stretch and folds to develop the dough’s gluten. Every 30 minutes, gently stretch the dough and fold it over itself. This process will strengthen the dough and trap air bubbles, essential for a good rise.
3. Bulk Fermentation: After the final fold, cover the dough and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your starter.
4. Shaping the Loaf: Once the dough has risen, turn it out onto a lightly floured surface. Gently shape it into a round or oval loaf, being careful not to deflate it too much. Place the shaped dough into a well-floured proofing basket or a bowl lined with a floured kitchen towel.
5. Final Proofing: Cover the dough and let it proof in the refrigerator overnight, or for at least 8 hours. This slow, cold fermentation enhances the flavor and makes the dough easier to handle.

Baking the Bread

1. Preheat Your Oven: Place a Dutch oven or baking stone in your oven and preheat to 475°F (245°C) for at least 30 minutes.
2. Scoring: Just before baking, turn the dough out onto a piece of parchment paper. Use a sharp knife or a bread lame to score the top of the loaf. This allows the bread to expand properly in the oven.
3. Baking: Carefully transfer the dough into the preheated Dutch oven, cover it, and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped.
4. Cooling: Let the bread cool on a wire rack for at least an hour before slicing. This step is crucial as it allows the steam inside the bread to redistribute, resulting in a better texture.

Enjoying Your Sourdough Bread

This sourdough bread with roasted garlic and rosemary is delicious on its own, but it’s also perfect for sandwiches, toast, or as a side with soups and stews. The flavors of roasted garlic and rosemary make it a versatile loaf that pairs well with a variety of dishes. Remember to store any leftover bread in a paper bag or a bread box to keep the crust crisp.

By following these steps, you’ll create a flavorful, artisanal loaf of sourdough bread that’s sure to impress. Happy baking!