Description
This Flavored Sourdough Bread delivers a crackly crust and airy, chewy interior with bold infusions like roasted garlic and fresh rosemary. It's a gourmet loaf that fits into a busy schedule, providing all the benefits of fermentation without the extensive effort.
Ingredients
Scale
100 g Active Sourdough Starter
350 g Filtered Water
500 g Bread Flour
10 g Fine Sea Salt
1 whole head Roasted Garlic Cloves
2 tablespoons Fresh Rosemary
1 tablespoon Extra Virgin Olive Oil
Instructions
- Mix the Base: In a large glass bowl, whisk your active starter into the warm water until dissolved. Add the bread flour and salt. Mix with a spatula until a shaggy dough forms and no dry flour remains. Cover and let rest for 30 minutes
- The First Fold: Wet your hands and perform your first set of stretch and folds. Pull the edge of the dough up and fold it over the center. Rotate the bowl and repeat four times. Cover and rest for 30 minutes
- Incorporate Flavors: During the second set of folds, spread your roasted garlic paste and chopped rosemary over the dough. Fold the dough over the inclusions to trap them inside
- Bulk Fermentation: Perform two more sets of folds every 30 minutes. Afterward, let the dough sit undisturbed in a warm spot (75°F) until it grows by about 50% in volume and looks bubbly. This usually takes 4 to 6 hours
- Pre-Shape and Bench Rest: Gently tip the dough onto a lightly floured surface. Fold the edges toward the center to create a round ball. Let it rest uncovered for 20 minutes
- Final Shape: Flip the dough over. Pull the bottom up, the sides in, and roll it down from the top to create tension. Place it upside down in a floured proofing basket or a bowl lined with a clean kitchen towel
- Cold Proof: Cover the basket with a plastic bag and place it in the refrigerator for 12 to 24 hours
- Bake: Preheat your oven and a Dutch oven to 450°F for 45 minutes. Carefully transfer the cold dough onto parchment paper, score the top with a sharp blade, and drop it into the hot pot
- The Steam Phase: Bake with the lid on for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is a deep mahogany brow
Notes
Use high-protein unbleached bread flour for best results.
Add substitutions like jalapeños and cheddar for a spicy twist or sun-dried tomatoes for a Mediterranean flavor.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 0 g
- Sodium: 380 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg