Roasted Garlic Sourdough
A sourdough loaf benefits from the depth provided by roasted garlic, which mellows during the long bake. The trick is to ensure the garlic is thoroughly dehydrated before folding it into the dough to avoid creating wet spots that inhibit the rise.
Watch your hydration.
Roasted garlic releases moisture during baking, so keep your dough slightly firmer than usual to maintain structure.
- Dutch oven
- Bench scraper
- Proofing basket
- Parchment paper
- Lame or sharp razor
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
- 2 headsgarlic, roasted and peeled
The Laminate Fold
Spread the mashed garlic cloves across the dough during the first coil fold, ensuring even distribution without tearing the gluten strands.
The method.
Roast the garlic
Cut the tops off the garlic heads, drizzle with oil, wrap in foil, and bake at 400°F (200°C) for 45 minutes until the cloves are golden paste.
Mix the leaven
Whisk your starter into the warm water, then stir in the flour and salt until a shaggy mass forms.
Bulk fermentation
Perform four sets of stretches and folds over two hours. Add the garlic paste during the final fold.
Shape and proof
Shape into a tight boule and place in a floured proofing basket. Refrigerate for 12 to 18 hours.
Bake
Preheat your Dutch oven to 450°F (230°C). Score the top, place in the oven covered for 20 minutes, then uncover for another 20 to 25 minutes until the crust is deep mahogany.
Other turns to take.
Rosemary Garlic
Add one tablespoon of finely minced fresh rosemary when incorporating the garlic.
Parmesan Garlic
Fold in 50g of finely grated aged parmesan during the final shape.
When it doesn't go to plan.
Squeeze the roasted garlic cloves into a bowl and mash them with a fork to remove any papery skins before adding to the dough.
Cool the loaf on a wire rack for at least two hours; cutting while hot creates a gummy texture.
Use a light dusting of rice flour on your proofing basket to prevent the garlic-laden dough from sticking.
The ones that keep coming up.
Why did my dough collapse when I added the garlic?
You likely added the garlic too early or used too much oil. Ensure the garlic is mashed into a dry paste and fold it in during the final stages of bulk fermentation.
Can I use raw garlic instead?
Raw garlic contains sulfurous compounds that can inhibit wild yeast activity. Always roast the garlic first to sweeten the flavor and ensure a consistent rise.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe