easy & yummy
Preheat your oven to 400ºF. Cut the top off of the garlic bulb, place it on a piece of foil, and drizzle oil over it. Seal the foil and bake for 30 minutes.
In a large 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. Cover the sourdough with a clean, damp kitchen towel and let the dough rest for 30 minutes.
Once the garlic is done roasting mash or squeeze out the roasted garlic. Set aside 2 tablespoons to use for the sourdough garlic bread recipe.
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 (70º-85ºF) for 8-10 hours.
Sprinkle flour on your countertop and shape the dough by stretching and folding for one minute. Let the dough rest for 10 minutes.
Prepare a bowl or 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 a long piece of parchment paper, and turn it over onto the countertop. Slash the top of the loaf with a sharp serrated knife.
Gently lower the baking sheet or parchment paper dough into a heavy pot with a tight-fitting lid. Add the lid. Place in the oven.
Bake the bread covered 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 serving.