On a neighborhood walk this past week, I noticed some blooming rosemary growing along the sidewalk and was inspired immediately to bake something new. I was craving another sourdough loaf and decided to add some savory flavors to mix up my typical recipe. Rosemary is such a fragrant herb that is never out of season here in North Georgia because it is so hearty. If you don’t have any in the yard, keep your eyes peeled on your next walk!
If you are familiar with baking sourdough, this loaf will be a breeze. The only thing to know is that the added elements (rosemary and roasted garlic) are added after autolysing the dough. Be sure to read through these instructions entirely before beginning the process!
A note on sourdough starter: be sure you have an active, bubbly starter before you bake! You can read more about how to achieve this below
Roasted Garlic and Rosemary Sourdough Bread
- 300 g Active rye sourdough starter
- 600 g warm water
- 800 g organic unbleached bread flour
- 100 g organic Rye Flour
- 20 g salt
- 1 head Garlic
- 1/2 cup Washed and chopped Rosemary
The day before
- Measure and sift flour into a large bowl
- Measure and add starter and water into a separate bowl and mix
- When the starter has mostly dissolved into the water, pour the mixture into the large flour bowl and mix for about 20 seconds
- When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)
- While your dough is resting, chop off just the end of the garlic head and drizzle with olive oil in a small roasting dish with a lid
- Cover and roast your garlic at 400 degrees F for about 30 minutes until brown and very fragrant
- Thoroughly rinse and roughly chop rosemary When the garlic is done, allow it to cool for a few minutes before removing the roasted garlic from its skinAdd your salt, roasted garlic, and rosemary to the dough and use your hands to incorporate all the ingredients by kneading
- Once the ingredients are evenly distributed, cover your dough with a moist towel (or clean shower cap which is what I like to use)
- For the next hour, stretch and fold your dough every 15 minutes
- For two hours after that, stretch and fold your dough every 30 minutes
- After the stretch and folds and don, cover and allow to bulk ferment for 4 hours or until doubled in size
- Turn out the dough onto a clean work surface and pre-shape into two large balls or four small ones. Allow to rest for 15-20 minutes
- Shape into loaves and transfer into a floured banneton or colander lined with a floured tea towel
- Cover and place in the fridge for 8-10 hours
- Preheat your oven and baker with lid to 500 degrees F
- When you are ready to bake, gently turn your dough out, seam side down, onto baking paper
- Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven
- Repeat this with the second loaf (or loaves)Bake covered loaves in the oven for 25 minutes
- Remove lids after 25 minutes and allow to bake for another 10 minutes or until the loaf reaches the color you like. I like to strive for a dark caramel but try not to burn the ears!
- Pull out your loaf once it reaches your desired color and allow it to cool for at least 1-2 hours before slicing
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