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Roasted Garlic and Rosemary Sourdough Bread

Irresistible Roasted Garlic and Rosemary Sourdough Bread Recipe

This Roasted Garlic and Rosemary Sourdough Bread is a rich, aromatic loaf perfect for any meal or gathering.
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 3 hours
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Starter Ensure it is active
  • 4 cups Bread Flour All-purpose flour can be substituted
  • 1.5 cups Water Filtered water recommended
  • 1 tbsp Salt Sea salt is recommended
For the Flavor
  • 1 bulb Roasted Garlic Roasted in the oven
  • 2 tbsp Fresh Rosemary Chopped, dried can be used but fresh is preferred

Equipment

  • mixing bowl
  • wooden spoon
  • Proofing basket
  • Dutch oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine your active sourdough starter, bread flour, water, and salt. Mix until combined and cover with a damp cloth. Let rest for 30 minutes.
  2. Gently fold in the roasted garlic and chopped fresh rosemary into the dough. Cover again and let it rest for another 30 minutes.
  3. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours, performing stretch-and-fold every 30 minutes during the first 2 hours.
  4. Gently shape the dough into a round loaf on a floured surface, then transfer to a proofing basket, seam side up, and allow to rest for 30-60 minutes.
  5. Preheat your oven to 450°F (230°C) and place a cast iron Dutch oven or baking stone inside to heat.
  6. Gently flip the loaf onto parchment paper and transfer it to the hot pot. Cover with the lid and bake for 25-30 minutes.
  7. Remove the pot from the oven and transfer the bread to a wire rack. Allow to cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 35gProtein: 5gFat: 0.5gSodium: 360mgPotassium: 70mgFiber: 1gCalcium: 10mgIron: 1mg

Notes

For best flavor, ensure sourdough starter is active and follow the resting times strictly for optimal texture.

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