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.

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.

Preheat the Dutch oven to 500 degrees.

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!