1cup (4 ounces or 100 grams)shredded Gruyere cheeseor Asiago or cheddar
1tablespoondried rosemary leavesor your favorite dried herbs
Instructions
Preheat the oven to 400ºF. Lay the head of garlic on its side on a cutting board. Use a sharp knife to cut off the top of the bulb. Place the head in the center of a 12-inch square of aluminum foil. Drizzle oil of the cut portion. Twist the top of the foil to completely enclose the garlic. Bake it in the oven for 30 minutes. Start making the sourdough bread while the garlic is roasting.
Add the sourdough starter to a large mixing bowl. Pour in warm, filtered water, and stir until dissolved. Add bread flour and salt to the bowl. Combine using a dough whisk or wooden spoon until a thick, shaggy dough forms. Wet your hands, and 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, use scissors to cut off the top of the foil. Using tongs, remove the garlic to a cutting board or a plate. Turn the garlic on its side and mash the garlic with a large fork to squeeze the roasted garlic out. Use 2 tablespoons for the sourdough garlic bread recipe.
Lightly flour your countertop or work surface, then use your fingers to coax the dough from the bowl. Add the roasted garlic and cheese (if using) to the top of the dough, then knead them in for about 1 minute. The fillings should be evenly distributed in the dough.
Return the sourdough to the bowl, cover with a damp towel, and let rise overnight in a warm space (72º-80ºF) for 8-10 hours. Do not refrigerate the dough.
After fermentation or bulk rise, lightly flour your countertop and shape the dough by stretching and folding: pull an edge of the dough 5" and tuck it into the middle of the dough, then rotate the dough 1/4 of a turn and stretch and fold again. Let the dough rest for 10 minutes.
Line a medium bowl with a floured towel, or use a banneton bowl with a linen cover and dust heavily with flour. If using dried rosemary or herbs, spread them across the flour before adding the dough. Add dough to bowl and let rise for 30 - 60 minutes.
Preheat your oven to 450º (without the Dutch oven pot). 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 lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. Add the lid. Do not preheat the pot.
Place the covered pot with your bread dough in the oven and bake the bread covered for 30 minutes. Remove the lid from the pot and bake for 20 more minutes. Remove the bread from the pot (this is why we use parchment paper) and bake it directly on the oven rack for 5-10 minutes to crisp the exterior.
Let bread cool at least one hour before cutting and serving.See Notes below for instructions on making garlic toast from slices of sourdough garlic bread.
Video
Notes
Sourdough starter: use a discard or one that has been fed within the last 12-24 hours.
If you wish to substitute roasted garlic, use 1 tablespoon minced fresh garlic or 1 tablespoon of dried garlic. If using dried garlic, add it in with the flour when mixing the sourdough.
Store sourdough bread at room temperature in a bag for up to 5 days.
To Make Garlic Toast
Arrange 1/2-inch thick slices of sourdough into an even layer on a baking sheet or toaster oven pan.
Using a butter knife, apply a thin layer of butter onto one side of each slice of bread, then sprinkle a pinch of garlic salt over the butter.
Toast under an oven broiler or in a toaster oven until slices are toasted and golden brown.