Rustic Roasted Garlic & Rosemary Sourdough 🌿

 

Welcome to the ultimate sensory experience: a loaf that boasts an ultra-crisp, shattered-glass crust yielding to a cloud-like, airy interior. This sourdough is infused with the earthy perfume of fresh rosemary and the mellow sweetness of roasted garlic, creating a complex flavor profile that is both tangy and deeply savory.

The Pantry & Stats 🧂

Prep Time: 30 mins | Cook Time: 45 mins | Servings: 1 Large Loaf

• 500g Bread Flour

• 350g Warm Filtered Water

• 100g Active Sourdough Starter

• 10g Sea Salt

• 2 tbsp Fresh Rosemary, finely chopped

• 1 Head of Roasted Garlic, cloves mashed

• 1 tbsp Extra Virgin Olive Oil

The Method

🥣 Whisk your active starter into the warm water until fully dissolved and bubbly. Stir in the bread flour until a shaggy dough forms, ensuring no dry flour streaks remain. Let this rest for 30 minutes to allow the flour to fully hydrate—Chef's Tip: This "autolyse" stage makes the dough much easier to handle later.

🌿 Fold in the sea salt, chopped rosemary, and mashed roasted garlic. Perform a series of "stretch and folds" by grabbing the edge of the dough, pulling it upward, and folding it over itself. Repeat this every 30 minutes for two hours until the dough feels strong, elastic, and smooth.

🍞 Shape the dough into a tight boule on a lightly floured surface, creating tension on the outer skin. Place it into a floured proofing basket and let it rise until nearly doubled in size. For the best tang and crust color, let it cold-ferment in the refrigerator overnight.

🔥 Preheat your Dutch oven in a 450°F oven. Carefully score the top of the loaf with a sharp blade to control the expansion. Bake covered for 20 minutes to trap steam, then remove the lid and bake for another 25 minutes until the crust is a deep, mahogany brown. Allow it to cool completely before slicing to set the crumb.

Common Questions

Can I use dried rosemary instead of fresh? 💡 Yes, but reduce the amount to 2 teaspoons, as dried herbs are more concentrated and can become brittle.

My bread didn't rise much in the oven; what happened? 💡 This is usually due to an underactive starter or under-proofing. Ensure your starter is doubling in size within 4-6 hours before using it.

How do I get that "shattered" crust texture? 💡 Steam is key! Baking inside a preheated Dutch oven mimics a professional steam oven, keeping the surface moist long enough for the maximum oven spring.