This roasted garlic sourdough bread is a simple and delicious snack or side dish to any meal you would like. Make the roasted garlic ahead of time, and all that changes to a traditional sourdough recipe is the addition of the golden, soft garlic before one of the stretch and folds.
If you’re looking for a simple-to-follow recipe for Sourdough bread with step-by-step pictures and instructions, check out our Artisan Sourdough Bread recipe here.
Is there a lot more time required to make Roasted Garlic Sourdough Bread?
Making the roasted garlic sourdough bread requires an additional 40 minutes, give or take, to roast the garlic. If you time things right, you can put the garlic in the oven before you start the first step of the bread. This means that you’ll be pulling the garlic out of the oven around the time that you mix the salt and sourdough starter into the dough. The roasted garlic should be cooled enough to handle after the first stretch and fold. Which is conveniently when you need it!
You can also make the garlic a day or two ahead of time but you may need to heat it up in the microwave so that the garlic softens to make incorporating it easier.
How many loaves of roasted garlic sourdough bread does this recipe make?
This recipe makes 2 loaves, but you can halve all of the ingredients if you only want to make one loaf.
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What special supplies do I need to make Roasted Garlic Sourdough Bread:
Silicone Bread Sling (as an optional alternative to parchment paper) I recommend this one because it oven safe to 500 degrees.
Check out our other sourdough recipes here!
How to Make Roasted Garlic Sourdough Bread:
Roasted Garlic:
1 large head of garlic
1 teaspoon of olive oil
Pinch of salt
Preheat the oven to 400 degrees.
Slice the head of garlic in half down the center. Place on a sheet of tin foil and drizzle the olive oil over the top of both sides of the garlic. Sprinkle each side with a pinch of salt.
Loosely seal the tin foild around the garlic and place in the oven for about 30-40 minutes, until the garlic is a golden brown color and soft to the touch.
Remove from the oven and allow to cool to a point where it can be handled.
Once you can pick up the garlic with your hands, squeeze the garlic cloves out of the skin into a bowl and mash with a fork.
Roasted Garlic Sourdough Bread:
1 head of roasted garlic
750 grams white flour
250 grams whole wheat flour
650-675 grams water
18 grams salt
250-275 grams active and bubbly starter
In a bowl, mix 750 grams white flour, 250 grams whole wheat flour, and 650-675 grams water. Cover with a damp towel and let the dough sit for 15-60 minutes. Add 18 grams of sea salt to the bowl and mix, then add 250-275 grams of active and bubbly starter to the bowl. Mix this and cover with a damp towel. Let it rest for 20-30 minutes.
Do one set of stretch and folds, and let the dough rest for 20-30 minutes.
Next, add the cooled, roasted garlic all over the top of the dough. Perform another set of stretch and folds, making sure to thoroughly incorporate the garlic. Cover with a damp towel and let rest for 20-30 minutes.
Repeat the stretch and folds 3 or 4 more times, with a 20-30 minute rest in between.
After you perform the last stretch and fold, cover the bowl with a damp towel and place in a warm area for the bulk rise. This can take anywhere from 4-8 hours depending on how warm the location you place the bowl is.
You are looking for the dough to grow by at least 50%. You don’t want it to more than double in size though because you risk over proofing the dough which will make the bread difficult to work with and possibly unable to rise when baked.
After the bulk rise, turn the dough out onto a lightly floured surface and separate into two equal amounts. Let rest, covered, for about 10 to 15 minutes and then form each into loaves.
Place each dough ball in a banneton lightly lined with flour and cover with a wet towel or tie each banneton in a plastic bag. Place the covered bannetons in fridge for at least 12 hours.
Baking Your Roasted Garlic Sourdough Bread:
Preheat the Dutch oven to 500 degrees.
Once the oven/dutch oven are preheated to 500 degrees, take one loaf of bread out of the fridge. Turn the banneton onto a piece of parchment paper or a silicone mat.
Using a razor or very sharp knife, score the dough. Place the sourdough loaf in the Dutch oven (on parchment paper or silicone sling mat) and cover it with a lid. Set a timer for 25 minutes.
After 25 minutes, remove the lid from the Dutch oven (if you plan on making the second loaf right away, leave the lid in the oven, just off of your bread). Set the timer for an additional 10-15 minutes, until the loaf is browned to your liking.
Remove the loaf from the oven and let cool for at least 2 hours before cutting.
Serve the sliced bread with room-temperature butter and enjoy!
Roasted Garlic Sourdough Bread
Equipment
- scale
- dutch oven
Ingredients
Roasted Garlic
- 1 large head of garlic
- 1 teaspoon of olive oil
- Pinch of salt
Roasted Garlic Sourdough Bread
- 1 head of roasted garlic
- 750 grams white flour
- 250 grams whole wheat flour
- 650-675 grams water
- 18 grams salt
- 250-275 grams active and bubbly starter
Instructions
Roasted Garlic
- Preheat the oven to 400 degrees.
- Slice the head of garlic in half down the center. Place on a sheet of tin foil and drizzle the olive oil over the top of both sides of the garlic. Sprinkle each side with a pinch of salt.
- Loosely seal the tin foild around the garlic and place in the oven for about 30-40 minutes, until the garlic is a golden brown color and soft to the touch.
- Remove from the oven and allow to cool to a point where it can be handled.
- Once you can pick up the garlic with your hands, squeeze the garlic cloves out of the skin into a bowl and mash with a fork.
Roasted Garlic Sourdough Bread
- In a bowl, mix 750 grams white flour, 250 grams whole wheat flour, and 650-675 grams water. Cover with a damp towel and let the dough sit for 15-60 minutes. Add 18 grams of sea salt to the bowl and mix, then add 250-275 grams of active and bubbly starter to the bowl. Mix this and cover with a damp towel. Let it rest for 20-30 minutes.
- Do one set of stretch and folds, and let the dough rest for 20-30 minutes.
- Next, add the cooled, roasted garlic all over the top of the dough. Perform another set of stretch and folds, making sure to thoroughly incorporate the garlic. Cover with a damp towel and let rest for 20-30 minutes.
- Repeat the stretch and folds 3 or 4 more times, with a 20-30 minute rest in between.
- After you perform the last stretch and fold, cover the bowl with a damp towel and place in a warm area for the bulk rise. This can take anywhere from 4-8 hours depending on how warm the location you place the bowl is.
- You are looking for the dough to grow by at least 50%. You don’t want it to more than double in size though because you risk over proofing the dough which will make the bread difficult to work with and possibly unable to rise when baked.
- After the bulk rise, turn the dough out onto a lightly floured surface and separate into two equal amounts. Let rest, covered, for about 10 to 15 minutes and then form each into loaves.
- Place each dough ball in a banneton lightly lined with flour and cover with a wet towel or tie each banneton in a plastic bag. Place the covered bannetons in fridge for at least 12 hours.
Baking Your Roasted Garlic Sourdough Bread
- Preheat the Dutch oven to 500 degrees.
- Once the oven/dutch oven are preheated to 500 degrees, take one loaf of bread out of the fridge and turn the banneton onto a piece of parchment paper.
- Using a razor or very sharp knife, score the dough by running the blade down the center of the loaf at a 45-degree angle.
- Place the sourdough loaf in the Dutch oven (on parchment paper or silicone sling mat) and cover it with a lid. Set a timer for 25 minutes.
- After 25 minutes, remove the lid from the Dutch oven (if you plan on making the second loaf right away, leave the lid in the oven, just off of your bread). Set the timer for an additional 20.
- Remove the loaf from the oven and let cool for at least 2 hours before cutting.
- Serve the sliced bread with room-temperature butter and enjoy!