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Roasted Garlic and Rosemary Sourdough Bread

Roasted Garlic and Rosemary Sourdough Bread
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This Roasted Garlic and Rosemary Sourdough Bread recipe combines the tangy depth of sourdough fermentation with the mellow sweetness of roasted garlic and the fragrant piney notes of fresh rosemary. The result is a crusty, aromatic loaf with a tender crumb, perfect for sandwiches, dipping, or enjoying with butter. Ideal for both beginner and seasoned bakers, this homemade bread fills your kitchen with irresistible aromas and delivers rich, savory flavor.

Ingredients

Scale

Main Ingredients

  • 1 cup active sourdough starter
  • 4 cups bread flour
  • 1 ½ cups water
  • 2 teaspoons sea salt
  • 2 tablespoons roasted garlic (mashed cloves)
  • 2 tablespoons fresh rosemary (chopped)

Optional

  • Olive oil (for brushing crust)

Instructions

  1. Prepare the Roasted Garlic: Preheat oven to 400°F (200°C). Slice the top off a whole garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant. Let cool, then squeeze out and mash the cloves gently.
  2. Mix the Dough: In a large bowl, mix the active sourdough starter with water until dissolved. Add bread flour, sea salt, chopped rosemary, and mashed roasted garlic. Stir to form a rough dough, then knead on a floured surface for 10-12 minutes until smooth and elastic.
  3. Bulk Fermentation: Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and ferment at room temperature for 4 to 6 hours until doubled in size, performing stretch and folds every hour to strengthen gluten.
  4. Shape the Loaf: Transfer dough gently onto a floured surface. Shape into a tight boule or batard and place seam-side up in a well-floured banneton or bowl lined with a towel.
  5. Final Proof: Cover the shaped dough and proof at room temperature for 2-3 hours or refrigerate overnight for a slower rise and enhanced flavor.
  6. Bake the Bread: Preheat oven to 450°F (230°C) with a Dutch oven or heavy pot inside. Carefully transfer dough on parchment paper into the pot, score the top with a sharp blade, cover, and bake for 20 minutes. Remove lid and bake for another 20-25 minutes until golden and crusty.
  7. Cool Before Slicing: Let bread cool completely on a wire rack to set the crumb before slicing for perfect texture.

Notes

  • Use a digital scale for precise measurements of flour and water.
  • Adjust hydration for desired crumb openness; wetter dough yields more open crumb.
  • Perform stretch and folds during fermentation instead of over-kneading.
  • Maintain steady room temperature during fermentation or adjust times accordingly.
  • Cold proofing overnight enhances flavor complexity and dough handling.
  • Introduce steam in the oven during initial baking for a crisp, shiny crust.

Nutrition

Keywords: sourdough bread, roasted garlic bread, rosemary bread, homemade bread, artisan bread

Find it online: https://lillysplate.com/roasted-garlic-and-rosemary-sourdough-bread/