Roasted Garlic Rosemary Sourdough Bread Food

ROASTED GARLIC ROSEMARY SOURDOUGH BREAD

Steps:

• Preheat your oven to 400°F (200°C).
• Cut the root end of the blb off reveal the inside cloves.
• Drizzle with avocado oil to coat the bulb and wrap the garlic in foil.
• Roast on a sheet pan until soft. The time depends on your clove size. Start with 20 minutes and then check your cloves. Add oven time as needed.
• The garlic will be soft and caramelized when ready. You should be able to take a clove and squish the insides out easily when properly roasted.
• Use a food scale:
• Set a large bowl on the scale and press the tare button until it says zero.
• Pour in the the water measure and press tare.
• Pour in the starter and whisk the starter and water together.
• Pour in the flour measure and then press tare.
• Add half of the salt.
• Combine to form a rough dough.
• Cover with a damp towel and Autolyse (rest the dough) for 30 to 60 minutes. This is an important step to hydrolyze your dough. Don't skip this step.
• Squeeze the cooled (or thawed) roasted garlic cloves directly into the bowl. I used several cloves and the flavor was good. Adjust the amount of garlic to your own tastes. A whole bulb can be a lot if the bulb is large.
• Add the chopped fresh whole rosemary leaves.
• Gently knead the dough until the rosemary and garlic is evenly distributed throughout the dough. DON"T overwork the dough.
• Bulk rise at room temperature covered until double in size, about 8 to 10 hours at 70 degrees F. OR you can cover the bowl with a lid and put it in a plastic bag and set it in the fridge to rise overnight up to 15 hours. Remove from the fridge and let warm for an hour before shaping.
• Gently pour or roll the dough out of your bowl onto a work surface.
• Shape it into a round and let rest for 5 to 10 minutes.
• Gently pull the dough into a ball using your dough cutter and wet hands. Pull the dough toward you in a circular motion to tighten its shape. Set the dough ball into a greased bowl or rice flour rubbed banneton.
• Set the banneton in your fridge and let it chill an hour.
• Meanwhile preheat your oven for an hour WITH THE DUTCH OVEN IN IT.
• Preheat your oven to 450 degrees F.
• Cut a sheet of parchment paper to fit the size of your loaf with some extra to give you handles on each side when moving the dough around.
• Place the parchment over the banneton and dough and invert the bowl to release the dough onto the parchment.
• Sprinkle remaining salt over the top of the loaf.
• Use the tip of your Lame to make long cuts around the dough or score however you prefer.
• Lift the dough with the parchment to transfer the dough into the hot baking pot.
• Bake the dough on the center rack for 30 minutes, covered.
• Remove the lid, and continue to bake for 20 minutes.
• Check the temperature of the loaf at this point. If it is caramelized and the digital internal temp is 200 degrees remove to cooling rack. It's done.
• If it under 200 degrees in the center of the loaf Lift the loaf out of the pot, and finish baking directly on the oven rack until the loaf is caramelized, sounds hollow when thumped and reaches 200 degrees F internal temp.
• Transfer to a wire rack, and cool for 1 hour before slicing.

ARTISAN SOURDOUGH GARLIC BREAD

Steps:

• The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
• When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
• Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
• Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
• Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
• Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
• Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
• Preheat oven to 475°F.
• Slash the top of the loaf 4 times with a sharp knife.
• Spritz loaf and oven with water.
• Bake in 475°F oven for 3 minutes spraying 2 more times.
• Turn the oven down to 375°F (if it is baking to fast try 350°F).
• Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
• Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
• This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.

ARTISAN ROSEMARY GARLIC BREAD

Steps:

• In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
• Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
• Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
• Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
• After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
• After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

SOURDOUGH ROSEMARY BREAD

Steps:

• Measure the starter into a mixing bowl.
• Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
• Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in remaining flour until dough is satiny.
• Form an oval or round loaf.
• Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
• Preheat oven to 350 degrees F.
• Make crisscross slash in top of loaf.
• Brush with the remaining beaten egg.
• Bake for 45 minutes.
• Remove loaf from baking sheet and cool on a wire rack.
• NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
• Shape and bake as above.