Garlic Sourdough

Instructions

1. 1

   Roast the garlic cloves in the oven at 180°C for 20 minutes until golden and soft, then squeeze out the flesh into a small bowl and mash with a fork.

   Tip: Roasting mellows the garlic's sharpness and makes it spreadable.

2. 2

   Mix the sourdough starter, water, and flour together in a large bowl until no dry flour remains. Let it rest for 30 minutes.

   Tip: This resting period, called autolyse, helps develop gluten naturally.

3. 3

   Add the salt, mashed roasted garlic, olive oil, rosemary, thyme, pepper, and honey to the dough. Mix thoroughly until fully incorporated.

   Tip: Incorporate the salt after autolyse to prevent it from inhibiting fermentation.

4. 4

   Perform a series of stretches and folds every 30 minutes for 2 hours, folding the dough over itself from all four sides in your bowl.

   Tip: These folds build strength without aggressive kneading.

5. 5

   Allow the dough to bulk ferment at room temperature for 4-6 hours until it increases by about 50-75% in volume.

   Tip: You should see visible bubbles on the surface when ready.

6. 6

   Turn the dough onto a floured surface, gently pre-shape it into a round, and let it rest for 20 minutes.

   Tip: This bench rest allows the gluten to relax before final shaping.

7. 7

   Shape the dough into a tight round boule, place it seam-side up in a floured banneton basket, and cover it. Refrigerate for 8-12 hours for a cold final proof.

   Tip: Cold fermentation develops complex flavours and makes scoring easier.

8. 8

   Preheat a Dutch oven at 250°C for 30 minutes. Turn the cold dough onto parchment paper, score the top with a sharp blade, and bake covered for 25 minutes.

   Tip: The Dutch oven traps steam to create a crispy crust.

9. 9

   Remove the lid and bake for another 20 minutes until the crust is deep golden brown.

   Tip: Watch the colour carefully to avoid over-browning.

10. 10

    Cool the bread on a wire rack for at least 1 hour before slicing to allow the interior to set properly.

    Tip: Cutting too early will cause gumminess.