Look no further than this recipe for the perfect roasted garlic sourdough bread to go with dinner or your next BBQ or potluck.
– Garlic – Sourdough starter – Filtered water – Bread flour – Sea salt
Preheat your oven to 400ºF. Cut the top off of the garlic bulb, place it on a piece of foil, and drizzle oil over the garlic bulb. Seal the foil and bake or air fry for 30 minutes.
In a bowl, add the sourdough starter and water, stirring until dissolved. Add flour and salt and stir until a thick, shaggy dough forms.
Finish mixing dough by hand, then cover the garlic sourdough and let the dough rest for 30 minutes. Once the garlic is done roasting, let cool for 5 minutes.
Then, mash the roasted garlic. Lightly flour your countertop and pull the dough from the bowl. Add the roasted garlic and cheese and knead in to mix for one minute.
Return the sourdough to the bowl, cover with a damp towel, and let rise overnight in a warm space for 8-10 hours. Sprinkle flour on your countertop.
Shape the dough by stretching and folding for one minute. Let dough rest for 10 minutes. Prepare a banneton by flouring. Add dough to the bowl and let rise for 30 – 60 minutes.
Preheat your oven to 450º. Cover the dough bowl with parchment paper, and turn it over onto the countertop. Slash the top of the loaf with a sharp serrated knife.
Gently lower the parchment paper dough into a heavy pot. Add the lid. Add the covered pot oven and bake for 30 minutes.
Remove the lid from the pot and bake for 20 more minutes. Then remove the bread from the pot and bake it directly on the oven rack for 5-10 minutes to crisp the exterior.
Let cool for 1 hour before cutting and serving.
Store sourdough bread at room temperature in a bag for up to 5 days.