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 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

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