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Roasted Garlic Sourdough Loaf

Roasted Garlic Sourdough Loaf
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Total Time:
2 Hours+

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Confit Garlic

This will make more than you need for the bread recipe, but is great spread on the bread afterwards and the oil is delicious all on its own to make a vinaigrette to to toss pasta in. This recipe can also be done in advance and kept in the refrigerator.



  • 4 heads of garlic, separated and peeled

  • 2 sprigs of rosemary

  • 1 teaspoon chili flake (if you like a little spice)

  • 1 1/2 cups olive oil


  • Preheat the oven to 200 degrees

  • Place all ingredients in a small shallow baking dish, making sure that the garlic is completely submerged. If not, then add a bit more oil to do so.

  • Place in a preheated oven and bake for about 2 hours, or until garlic is tender and lightly golden, but not browned.

  • Remove and allow to completely cool.

Roasted Garlic Sourdough Loaf


Makes 2 Loaves



  • 250g leaven/ Sourdough Starter

  • 800g bread flour

  • 200g whole wheat flour

  • 750g water

  • 20g kosher salt

  • 2 tsp dried herbs, such as herbs de Provence

  • Zest of one lemon

  • 1/2 cup confit garlic cloves, drained from oil


  • Using an active starter, combine it with bread flour, whole wheat flour, and water. Mix it with your hands in a large bowl and once combined. Let it sit, covered for 35 minutes to autolyse (process in which the flour absorbs the moisture.)

  • After 35 minutes add in salt and herbs, mixing again with your hands until dough is fully combined. It will be a bit shaggy, but that is normal. continue to work it in the bowl until it smooths out a bit, about 5 minutes. Let it sit for 30 minutes.

  • combine garlic with lemon zest.

  • Now you're ready to start your stretch and folds, but before you give your dough its first set, spread about 1/4 of the garlic and lemon mixture over the top of the dough. Then, grab one side of the dough and stretch it up and over it to the other side. Next, spread on another 1/4 of the garlic mix to the new top. Rotate the bowl 180° and perform another stretch and fold. Spread on another 1/4 of the inclusions, rotate the bowl 90° and do another stretch and fold. Finally, spread on the last of the garlic and lemon, turn the bowl 180° and do one last stretch and fold. Let rest for 45 minutes.

  • You will do the stretch and fold process 2 more times (without adding the garlic lemon inclusion), letting the dough rest about 45 minutes between each set.

  • After the last rest, you will gently dump the dough out onto a counter and divide in half. If you want to be precise, use a scale. Gently pre-shape your loaves by tucking the edges under itself, making it somewhat round. Make sure all folds/ pleats are at the bottom and then cover with a cloth and let rest for 10-15 minutes.

  • In the meantime prepare your proofing baskets/ bannetons with a heavy sprinkling of rice flour, set aside.

  • Shape your loaves:

  • Starting with a pre shaped and rested round, first flip the round onto a lightly floured surface and gently stretch the round out to fill a circle

  • Fold the left side of the circle out and over to a little past the middle

  • Fold the right side of the circle out and over to about the middle, just overlapping the left side that was just folded

  • With two hands, grab the top of the rectangle before you and gently stretch it out away from your body. Then pick it up and fold it down over the rest of the dough just a ways

  • Using your two index fingers, or thumbs, press the top of the folded down into the rest of the dough, so it lightly seals

  • Continue picking up from the top and rolling the entire mass down, sealing at each fold-over

  • With each roll try to avoid compressing the center with too much pressure. In other words, when you pick up the top and fold it over-exaggerate the motion of picking up and rolling down: less like rolling up a tight towel and more like rolling up a big ball.

  • After the final tuck with your fingers, the dough should be smooth on the outside with a firm surface. Remember, this dough will now undergo a long proof time, and it needs to be shaped with enough strength to make it to the oven without spreading outward excessively.

  • Using your bench knife and another hand, flip the shaped oval into your proofing basket, seam-side-up. At this point, you can make small adjustments in the basket if your dough isn't entirely center. Additionally, some like to gently pinch the top and bottom of the dough to exaggerate the oval shape. 

  • Wrap loaves in plastic ond place in a refrigerator for at least 12, but up to 18+ hours.

  • When ready to bake, preheat your dutch oven inside your oven to 450 degrees.

  • When your oven is preheated, take one of your plastic bag-wrapped loaves out of the fridge and unwrap it. Cut a piece of parchment paper to fit over the top of your basket and place it on a pizza peel. Invert the peel and parchment paper so they are resting on top of your basket. Then, flip the whole thing over. Remove the basket, and your dough should be resting on the parchment.

  • Score these loaves at a 90° angle between the razor blade and dough. I chose to make a “box” pattern. If using scissors, snip the dough a few times at a very shallow angle between the scissors and the dough, forming a set of ridges down the dough's center.

  • While wearing your heavy-duty oven mitt, and with caution, pull out your shallow side of the Dutch Oven. Using your pizza peel, drag a corner of the parchment paper to slide your dough into the Dutch Oven. Place it back into the oven and cover the shallow side with the deep side. This sealed environment helps trap the escaping steam from your dough to steam the loaf exterior as it bakes, encouraging maximal rise.

  • When done, carefully use your oven mitt to remove the bread from the Dutch Oven and cool on a wire rack. Place the Dutch Oven back in the oven and let it heat back up for 10-15 minutes. Repeat for the second loaf.

  • Bake for 20 minutes. After 20 minutes, use your oven mitt to very carefully remove the lid. Close the oven door and bake for 30 more minutes. If you are unsure if your bread is done, use your thermometer to test the internal temperature, it should register around 208 degrees.

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