# Roasted garlic and herbs sourdough

A smaller loaf of sourdough bread infused with roasted garlic and a mix of herbs.

- Total time: 95 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## 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.

## Source

- Original video: https://vm.tiktok.com/ZGdH6jfqT/
- Recipe page: https://www.cliprecipe.com/recipe/430cf07a-cd7f-43a4-a1f3-e8c63d80d514
- Extracted: 2026-04-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt