Rosemary Sourdough Bread with Roasted Garlic

Key Ingredients & Substitutions

• Fed Sourdough Starter: Ensure your starter is active, bubbly, and fully fed for the absolute best rise and oven spring.
• Bread Flour: While some recipes use all-purpose flour, switching to 100% high-quality bread flour is the ultimate secret to a perfect herb-infused loaf. Because bread flour has a higher protein content (typically 12-14%) than all-purpose flour, it develops a much stronger, thirstier gluten structure. This strength is essential for holding onto the 70% hydration water ratio and supporting heavy add-ins like fresh herbs and wet garlic without flattening out or getting gummy.
• Water: Filtered, slightly warm water is highly recommended anytime you're making sourdough to avoid chlorine interfering with your dough's fermentation.
• Kosher Salt: Essential for both tightening the gluten network and highlighting the savory herbs.
• Roasted Garlic: One full head of garlic, roasted until sweet and completely tender, then lightly mashed. Pro Tip: Always use roasted garlic rather than raw garlic! Raw garlic has natural anti-bacterial properties that can stunt or completely kill wild sourdough yeast during bulk fermentation. Roasting caramelizes the sugars, making it completely safe for your yeast and incredibly delicious.
• Fresh Rosemary: I recommend using roughly two tablespoons of finely chopped fresh rosemary. Fresh rosemary offers vibrant aromatic oils that dried rosemary just can't match, though you can use dried in a pinch (just use a bit less as it is more concentrated).

See the recipe card below for the full list of ingredients and measurements.

Sample Sourdough Baking Schedule

The entire sourdough process relies heavily on a warm environment. In a colder setting, fermentation can take significantly longer. Below is my favorite universal baking timeline to help you plan your day.

7:00 a.m. - Feed your sourdough starter. (Tip: Use warm water and place it on your stove with the stove light on to help it activate faster).
12:00 p.m. - Autolyse: Mix together the flour and water, cover, and set aside for 1 hour.
1:00 p.m. - Add the remaining ingredients (starter, salt, garlic, rosemary). Begin your kneading technique for 5 minutes until smooth. Cover and let rest for 30 minutes.
1:35 p.m. - Stretch and Folds: Perform 6 total sets of stretch-and-folds. Rest 15 minutes between the first 3 sets, and 30 minutes between the last 3 sets. (Tip: If your kitchen is cold, place the bowl in the oven with the light on, warming the oven for 10-15 seconds during each rest).
3:50 p.m. - Bulk Fermentation: Cover and let the dough rest in a warm spot until completely doubled in size.
8:00 p.m. - Shape & Cold Retard: Gently turn the dough out, shape it into a tight round boule, and place it seam-side up into a floured banneton. Cover and refrigerate for 12 to 24 hours.
The Next Morning (8:30 a.m.) - Preheat your Dutch oven at 500°F for 1 hour.
9:30 a.m. - Score the chilled dough, transfer to the Dutch oven, and bake!

👉 Sky's Tips

• Handling Sticky Dough: Keep a small bowl of water next to your workspace while kneading or folding. Dipping your fingertips in water prevents the high-hydration dough and sticky roasted garlic from clinging to your hands without adding excess flour.
• Wait to Slice: No matter how incredible your kitchen smells, let the bread cool completely on a wire rack before slicing into it. Slicing a hot loaf traps the remaining steam inside, resulting in a sticky, gummy interior texture.
• The Oven-Light Hack: Sourdough loves a cozy environment. If your house runs cold, use your unlit oven with just the stove light turned on as a makeshift proofing box. If it's extra chilly, click the oven heat on for just 10-15 seconds to cut the chill, then shut it off immediately.

How To Roast Garlic

1. Preheat your oven to 400°F (204°C). In a small, oven-safe baking dish or pan, lay out a piece of aluminum foil large enough to wrap a whole head of garlic.
2. Slice the very top off the head of garlic just enough to completely expose the individual cloves inside.
3. Place the exposed garlic head onto the foil, drizzle generously with a high-quality olive oil, and close the foil tightly around it to trap the steam.
4. Roast in the oven for roughly 40 minutes. Check for doneness by using a pair of tongs to gently squeeze the head-the garlic cloves should feel completely soft, tender, and look beautifully golden brown. Let it cool completely before squeezing the cloves out to mash.

Storage Tips

At Room Temperature: I have found that homemade sourdough bread will keep beautifully for about 5 days when properly cared for. The best storage method is to simply wrap the sliced loaf in a clean, breathable cloth tea towel and store it in a cool, dark place like a bread box or cupboard. Avoid plastic bags, which trap moisture and make the artisan crust go soft!
To Refresh a Loaf: Sourdough is absolutely best on day one, but it makes incredible toast later in the week. You can easily revive a slightly stale loaf by popping it into a 350°F oven for 5-10 minutes until warmed through and crisp.
To Freeze: Sourdough freezes incredibly well. Slice the loaf completely, place the slices into a freezer-safe bag, and freeze for up to 3 months. You can pull individual slices straight from the freezer and toast them in your oven!

There you have it, a crusty, savory, artisan masterpiece right from your very own oven! This rosemary sourdough bread with roasted garlic is bound to make your whole kitchen smell like a gourmet bakery, and it is always the absolute star of the dinner table. I hope you get a chance to try it soon!

-Sky🩷