Recipes
Roasted Garlic Sourdough: Deep, Mellow, Savory Loaf
Whole cloves of sweet roasted garlic folded into a tangy loaf. A savory showstopper for soup and sandwiches.
Roasted garlic sourdough folds whole cloves of sweet, caramelized roasted garlic into a tangy dough for a deeply savory loaf — roasting mellows the garlic so it's rich and nutty, not sharp. It's a favorite for soups, sandwiches, and tearing apart with olive oil.
Recipe (one loaf)
- 500g bread flour
- 350g water (70%)
- 100g active starter
- 10g salt
- 2 whole heads of roasted garlic (~20 cloves)
- Optional: 1 tbsp chopped rosemary
How to roast garlic
- Slice the tops off whole heads to expose the cloves.
- Drizzle with olive oil, wrap in foil.
- Roast at 400°F for 35–45 minutes until soft and golden.
- Cool, then squeeze out the soft cloves.
Method
- Mix flour and water; autolyse 30–45 minutes.
- Add starter and salt.
- Fold in the roasted garlic cloves (and rosemary) during the second and third folds. Leave some cloves whole for pockets of flavor.
- Bulk ferment to 50–75% rise.
- Shape, cold-proof overnight.
- Bake at 475°F covered 20 min, then 450°F uncovered ~25 min.
Tips
| Tip | Why |
|---|---|
| Roast until jammy | Mellow, sweet flavor |
| Leave cloves whole | Pockets of garlic in the crumb |
| Add rosemary | Classic pairing |
| Don't use raw garlic | Too harsh, can inhibit yeast |
Frequently asked questions
Can I use raw garlic instead?
Not recommended — raw garlic is harsh and its compounds can interfere with fermentation. Roasting is essential.
How garlicky is it?
Mellow and savory, not pungent. Roasting transforms garlic into something sweet and nutty.
What do I serve it with?
Tomato soup, pasta night, grilled cheese, or just olive oil and balsamic.
Folding in inclusions at the right time keeps the loaf strong and the flavor even. SourdoughAI helps you time inclusions and the full bake.