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Garlic Sourdough Bread with Roasted Garlic, Parmesan, and Rosemary Recipe

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4 from 13 reviews

Garlic Sourdough Bread is a savory, flavorful bread that combines a tangy sourdough base with sweet roasted garlic, freshly shredded parmesan cheese, and aromatic dried rosemary. This hearty bread is perfect for making avocado toast or delicious paninis and offers a satisfying texture with a crisp crust and tender crumb.

  • Total Time: 9 hours 20 minutes
  • Yield: 10 slices

Ingredients

Dough

  • 75 grams bubbly sourdough starter
  • 365 grams warm, filtered water
  • 480 grams bread flour
  • 40 grams whole wheat flour
  • 10 grams fine sea salt

Flavorings

  • 1-2 heads garlic – roasted
  • 100 grams parmesan cheese – shredded or cubed
  • 2 teaspoons dried rosemary
  • Olive oil for roasting garlic

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (200°C). Chop off the tops of 1-2 heads of garlic, drizzle the exposed cloves with olive oil, and wrap them tightly in foil. Roast in the oven for about 50 minutes or until the garlic becomes soft and caramelized. Allow to cool slightly, then squeeze out the roasted garlic cloves and set aside for the bread dough.
  2. Prepare Parmesan: Shred or finely chop 100 grams of parmesan cheese, setting it aside for later use.
  3. Mix Dough Ingredients: In a large mixing bowl, combine 75 grams of bubbly sourdough starter with 365 grams of warm, filtered water. Stir well with a fork to combine. Add 480 grams bread flour, 40 grams whole wheat flour, and 10 grams fine sea salt. Stir again until incorporated.
  4. Autolyse: Use your hands to bring the dough together; it will appear shaggy. Cover the bowl with a damp towel and let it sit for 45 minutes to hydrate the flour fully.
  5. Add Flavorings and Stretch & Folds: After autolyse, add the roasted garlic cloves, shredded parmesan, and 2 teaspoons dried rosemary to the dough. Perform stretch and folds by lifting one side of the dough and stretching it upwards, then folding it over the center. Rotate the bowl and repeat for about 30 seconds, aiming to incorporate the garlic and cheese into the center of the dough. Shape into a smooth ball and cover again with a damp towel.
  6. Additional Stretch and Folds (Optional): If time allows, perform additional stretch and folds every 30 minutes for 3-4 more times to develop gluten structure further.
  7. Bulk Fermentation: Let the dough rise for 6-8 hours or overnight at room temperature until it almost doubles in size and appears soft with small air bubbles. Cover with a damp towel to prevent drying, optionally coating the dough top lightly with oil to avoid crust formation.
  8. Shape the Dough: Lightly dust a clean surface or baking mat with flour. Gently transfer the dough and shape it into your desired form (round or oblong) without punching down to preserve air. Let it rest for 5 minutes.
  9. Tighten the Dough: After resting, pull the dough toward you on all sides to tighten the surface, rotating as you go, creating a taut outer crust.
  10. Second Rise: Place the shaped dough seam-side up into a bowl lined with a floured tea towel or a floured banneton basket. Cover with a damp towel and let rest for 1-2 hours until puffy but not doubled in size.
  11. Prepare to Bake: Preheat your oven to 450°F (230°C). Carefully transfer the loaf onto a piece of parchment paper, smooth side up. Score the top with a serrated knife or bread lame to allow expansion during baking.
  12. Bake: Place the scored loaf with the parchment paper into a preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for another 30-35 minutes until the crust is golden and crisp on top and bottom.
  13. Cool: Remove the Dutch oven from the oven and use the parchment paper as handles to lift the bread out onto a cooling rack. Allow the bread to cool completely before slicing to ensure optimal texture and crumb structure.

Notes

  • A digital scale is essential for accurate ingredient measurements in this recipe.
  • Prepare your bowl or banneton basket by dusting with rice flour or regular flour to prevent the dough from sticking. Rice flour is preferred for better non-stick performance.
  • This recipe is designed for one loaf, but doubling the ingredients allows baking two loaves at once. Adjust starter quantities accordingly (approx. 150 grams for two loaves).
  • Do not punch down the dough after bulk fermentation to preserve the air bubbles and structure.
  • Ensure the bread cools completely before slicing to avoid gummy texture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/garlic-sourdough-bread-with-roasted-garlic-parmesan-and-rosemary-recipe/