Roasted garlic and herbs sourdough

95 mins
Serves 1
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Directions

  1. 1Place the garlic head in a small lidded ramekin with olive oil, sea salt, and the herb mix.
  2. 2Place the garlic head in a small lidded ramekin with olive oil, sea salt, and the herb mix.
  3. 3Place the garlic head in a small lidded ramekin with olive oil, sea salt, and the herb mix.
  4. 4Roast until it’s soft (approximately 35 minutes at 190°C).
  5. 5Roast until it’s soft (approximately 35 minutes at 190°C).
  6. 6Roast until it’s soft (approximately 35 minutes at 190°C).
  7. 7Once cooled, mash the roasted garlic into a paste.
  8. 8Once cooled, mash the roasted garlic into a paste.
  9. 9Once cooled, mash the roasted garlic into a paste.
  10. 10Add the mashed roasted garlic during the 2nd set of coil folds.
  11. 11Add the mashed roasted garlic during the 2nd set of coil folds.
  12. 12Add the mashed roasted garlic during the 2nd set of coil folds.
  13. 13Add extra fresh thyme and 1 more tsp of dry herbs.
  14. 14Add extra fresh thyme and 1 more tsp of dry herbs.
  15. 15Add extra fresh thyme and 1 more tsp of dry herbs.
  16. 16Perform 1 set of stretch and folds.
  17. 17Perform 1 set of stretch and folds.
  18. 18Perform 1 set of stretch and folds.
  19. 19Perform 3 sets of coil folds with 40 minutes rest in between each set.
  20. 20Perform 3 sets of coil folds with 40 minutes rest in between each set.
  21. 21Perform 3 sets of coil folds with 40 minutes rest in between each set.
  22. 22Cold retard the dough for 14 hours in the fridge.
  23. 23Cold retard the dough for 14 hours in the fridge.
  24. 24Cold retard the dough for 14 hours in the fridge.
  25. 25Bake for 25 minutes at 235°C, covered.
  26. 26Bake for 25 minutes at 235°C, covered.
  27. 27Bake for 25 minutes at 235°C, covered.
  28. 28Bake for an additional 25 minutes at 220°C, uncovered.
  29. 29Bake for an additional 25 minutes at 220°C, uncovered.
  30. 30Bake for an additional 25 minutes at 220°C, uncovered.

Ingredients

  • 400 g Type 1 stone ground bread flour (14% protein)
  • 400 g Type 1 stone ground bread flour (14% protein)
  • 400 g Type 1 stone ground bread flour (14% protein)
  • 280 g water
  • 280 g water
  • 280 g water
  • 95 g Active sourdough starter (fed 1:4:4 the night before)
  • 95 g Active sourdough starter (fed 1:4:4 the night before)
  • 95 g Active sourdough starter (fed 1:4:4 the night before)
  • 7 g salt
  • 7 g salt
  • 7 g salt
  • 1 head of garlic
  • 1 head of garlic
  • 1 head of garlic
  • Olive oil
  • Olive oil
  • Olive oil
  • Sea salt
  • Sea salt
  • Sea salt
  • rosemary
  • rosemary
  • rosemary
  • oregano
  • oregano
  • oregano
  • thyme
  • thyme
  • thyme
  • extra fresh thyme
  • extra fresh thyme
  • extra fresh thyme
  • 1 tsp dry herbs
  • 1 tsp dry herbs
  • 1 tsp dry herbs

Equipment

small lidded ramekin

Tips

  • Roast garlic until soft (around 35 min at 190C).
  • Mash cooled roasted garlic into a paste before adding.
  • Perform 1 set of stretch and folds + 3 sets of coil folds with 40 min rest in between.
  • Maintain dough temperature around 20°C during bulk fermentation.
  • Cold retard for 14 hours in the fridge.