Measure and add water then starter into a large 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 skin. Add 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
