Artisan Roasted Garlic Sourdough Loaf

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Are you ready to unlock the secret to baking the perfect artisan roasted garlic sourdough? Look no further! In this step-by-step recipe guide, I will show you my easy method to create a bread that will tantalize your taste buds and impress your friends and family. I believe in the art of baking and the joy of creating delicious bread from scratch. With my easy-to-follow instructions, you’ll be able to confidently craft a sourdough loaf that’s bursting with the rich, aromatic flavors of roasted garlic. Whether you’re a seasoned baker or a beginner, this recipe is designed to help you be successful in your sourdough baking. From roasting the flavorful garlic paste to mastering sourdough dough, I will guide you through each step of the process. Get ready to savor the crusty exterior and moist, tangy crumb of a homemade sourdough loaf. Get your apron on and let’s dive into this recipe for perfect artisan roasted garlic sourdough!

This recipe is very close to my No Fuss Artisan Sourdough recipe. In fact the only difference is the addition of the roasted garlic and a bit of olive oil.

A Little About My No Fuss Sourdough Method

I call this my no fuss sourdough method because it is so easy anyone can do it! So many posts recipes make sourdough sound so complicated. I have seen everything from detailed multi-step proccesses to throwing out discard daily to taking the dough to town so it can be babysat while running errands.

I simply don’t have time for that kind of nonsense. I already have four kids to take care of and I don’t need to be babysitting my dough. Don’t even get me started on how wasteful throwing out all that discard is!

So over the last several years I have come up with my own method of making sourdough. This method is based on trial and error and inspiration from other sources. Years ago I started making non sourdough bread using the book Artisan Bread in Five Minutes a Day and it was so easy. When I switched to baking almost only sourdough I wanted something similarly easy and this method was born. My method really doesn’t take much more than 5 minutes a day excluding the resting and baking time. Somebody else is probably making sourdough this way but I haven’t really seen anything like it online.

Here are the 5 basic steps I do:

1. Take starter out of the fridge and add some to a bowl. Then add all the other ingredients from your chosen recipe.

2. Mix and knead in the bowl until a dough is formed. Cover and allow to rise for 8-12 hours.

3. Feed starter equal parts flour and water, place back in fridge.

4. Form dough into loaves or rolls. Allow to rest for 20 minutes to 1 hour. Preheat oven.

5. Bake bread.

That’s it! No fussing with feeding the starter first, waiting until it is active, or dealing with discard. This is how I make Sourdough every time. Everything from artisan loaves to dinner rolls to cinnamon rolls!

Artisan Roasted Garlic Sourdough

This bread is basically the same as my No Fuss Artisan Sourdough loaf. The only difference is the addition of some olive oil and the roasted garlic to the dough.

The olive oil is added at the beginning when mixing the dough. The roasted garlic however is added and kneaded in later, before shaping the loaves.

Roasting the Garlic

Roasting the garlic for this sourdough is an extra step. But it is quite easy and so worth it!

To roast the garlic take four large bulbs and carefully cut off the top of the cloves to open it up a bit.

Place the bulbs in foil and drizle with a touch of olive oil. Close up the foil and roast at 400F for 30- 45 minutes.

Allow the garlic to cool, then remove the cloves from their skin. The cloves should be soft and fragrant.

Roasted Garlic Sourdough Ingredients

This sourdough bread recipe only contains a few simple ingredients.

• Sourdough Starter
• Water
• Salt
• Olive Oil
• All Purpose Flour
• Roasted Garlic

Making the Dough

To make the dough take your sourdough starter directly out of the fridge and add 1 cup to bowl. Add water, olive oil, and salt and mix well.

Slowly add flour until a shaggy dough forms. At this point I usually use my hands to gently knead dough adding enough flour to make the dough less sticky but still soft. Cover and allow to rest 8-12 hours, I usually make my dough in the evening and let it sit overnight.

Feed starter by adding about equal parts water and flour and mixing well. Place back in fridge.

After 8- 12 hours or dough has risen about double, use floured hands to press down and divide dough into 2 parts.

Adding The Garlic

Now it is time to add the garlic. Place the cloves of garlic thoughout each ball and knead into dough. The garlic will squish and spread out during this proccess.

Shaping the Loaf

Take each part and gently shape into a ball by tucking all the edges underneath. Place on a sheet of parchment paper. Flour the top and slash at least once with a sharp knife. Cover and allow to rest about 20 minutes while the oven preheats to 425 degrees Farenheit. Place a Dutch oven to heat in the oven for a few minutes.

Baking the Loaf

Gently lift parchment paper with loaf into the hot Dutch oven and place lid on top. Bake in oven at 425F for 30 to 35 minutes or until a light golden brown and crust is crisp but not too hard.

Serving the Loaf

Allow the loaf to mostly cool before slicing. This loaf is delicious spread with butter and served alongside a hearty autumn soup or stew!

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