Garlic & Rosemary Sourdough Bread Recipe – Easy Artisan Loaf

Last Updated on 3 months by Neha Deshmukh

Garlic & Rosemary Sourdough Bread Recipe – Easy Artisan Loaf

Hey everyone! There’s just something magical about the smell of freshly baked sourdough filling the house, isn’t there? I remember the first time I successfully baked a loaf – it felt like a real accomplishment! This Garlic & Rosemary Sourdough is a bit special though. It’s not just the tangy sourdough flavor, but the incredible aroma of roasted garlic and rosemary that makes it truly irresistible. It’s become a weekend staple in my home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average bread recipe. It’s a journey, a little bit of a project, but so worth it. You’ll love it because:

• The flavor is complex and deeply satisfying – the sourdough tang, sweet caramelized garlic, and fragrant rosemary are a match made in heaven.
• It’s a beautiful loaf to present, perfect for sharing with friends and family (or enjoying all by yourself!).
• It’s a fantastic way to use your sourdough starter and explore the wonderful world of artisan bread baking.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup (120g) bread flour
• 1/8 teaspoon (0.6g) sea salt
• 1/2 cup (113g) sourdough starter (active and bubbly!)
• 3/4 cup (177ml) water
• 7 ounces (198g) water
• 2 cups (240g) whole white wheat flour
• 1 1/2 teaspoons (9g) sea salt
• 1/4 cup (60ml) extra virgin olive oil
• 3 heads garlic
• 1/2 teaspoon (3g) salt
• 1 1/4 cups (296ml) water
• 1 tablespoon (15ml) balsamic vinegar
• 1/2 tablespoon (7g) granulated sugar
• 1/2 teaspoon (2.5g) black pepper
• 1/4 teaspoon (1.25g) dried rosemary

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Sourdough Starter: This is the heart and soul of the bread. Make sure yours is active and bubbly – it should double in size within a few hours of feeding. A happy starter = a happy loaf!
• Whole White Wheat Flour: I love using this flour because it adds a lovely nutty flavor and a slightly chewy texture. It’s not quite as heavy as regular whole wheat, but still provides that wholesome goodness. You can find it at most health food stores or online.
• Balsamic Vinegar: Don’t underestimate the power of balsamic! It adds a subtle sweetness and depth to the garlic mixture that really elevates the flavor. The combination with rosemary is just chef’s kiss. A good quality balsamic makes a difference.

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare the preferment: In a bowl, mix the bread flour, salt, sourdough starter, and water. Give it a good stir until everything is combined. Cover and let it ferment at room temperature for about 5 hours, then pop it in the fridge overnight. This slow fermentation develops amazing flavor.
2. Autolyse: Take the preferment out of the fridge and let it come to room temperature for about 1 hour and 20 minutes. Then, in a large bowl, combine the preferment with the whole wheat flour, water, and salt. Mix until just combined – don’t overmix! Let this rest (autolyse) for 20 minutes. This allows the flour to fully hydrate, resulting in a softer, more extensible dough.
3. Knead & First Fermentation: Now it’s time to knead! You can do this by hand or with a stand mixer. Add the olive oil and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it ferment for 2 hours.
4. Caramelized Garlic Magic: While the dough is fermenting, let’s make the garlic goodness. Boil the garlic cloves in water for 4 minutes, then peel them. Sauté the peeled garlic in olive oil until golden brown and fragrant. Add the balsamic vinegar, water, salt, sugar, pepper, and rosemary. Simmer until the mixture is beautifully caramelized – about 15-20 minutes. Let it cool completely.
5. Folding with Flavor: This is where things get fun! During the first hour of fermentation, fold the dough every 30 minutes (3 times total). During the second fold, gently press the cooled caramelized garlic into the dough. Don’t be shy!
6. Shaping & Proofing: Shape the dough into two loaves. Place them on a floured towel and let them proof for about 45 minutes.
7. Bake to Golden Perfection: Preheat your oven to 230°C (450°F). Transfer the loaves to a baking tray sprinkled with semolina. Sprinkle the tops with a little extra semolina for a nice crust. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 98°C (210°F).
8. Cool & Enjoy: Let the bread cool completely before slicing. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!

Expert Tips

Here are a few things I’ve learned along the way:

• Healthy Starter is Key: A weak starter will result in a dense loaf. Feed it regularly and make sure it’s doubling in size consistently.
• Dough Hydration: This dough is fairly hydrated, which can make it a little sticky. Don’t be afraid to use a little extra flour on your hands and work surface.
• Fermentation Cues: Don’t rely solely on time. Look for signs of fermentation – the dough should be bubbly and have increased in volume.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your balsamic vinegar is vegan-friendly (some are filtered using animal products).
• Spice Level Adjustment: If you’re a rosemary fanatic like my Auntie Priya, feel free to add an extra 1/4 teaspoon!
• Festival Adaptations: This bread is amazing around the holidays. I’ve made it for Christmas and New Year’s Eve, and it’s always a hit.
• Gluten-Free Adaptation: This is tricky! Sourdough relies on gluten development. You’d need a carefully balanced gluten-free flour blend with xanthan gum to mimic the texture. It’s a challenge, but not impossible.

Serving Suggestions

This bread is delicious on its own, but even better with:

• A simple drizzle of olive oil.
• A smear of creamy butter.
• A hearty bowl of soup.
• Alongside a cheese board.

Storage Instructions

Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze.

FAQs

Let’s answer some common questions:

What is a preferment and why is it important for sourdough?

A preferment is a mixture of flour, water, and sourdough starter that’s allowed to ferment before being added to the main dough. It develops flavor and improves the texture of the bread.

Can I use a different type of flour besides whole white wheat flour?

Yes, you can! Bread flour or all-purpose flour will work, but the flavor and texture will be slightly different.

How do I know when my sourdough starter is active enough to use?

Your starter should double in size within a few hours of feeding and have lots of bubbles.

What if I don’t have balsamic vinegar? What can I substitute?

Red wine vinegar or apple cider vinegar can be used in a pinch, but balsamic adds a unique sweetness.

How can I adjust the garlic flavor in this bread?

Use more or less garlic, or adjust the simmering time of the caramelized garlic mixture.

Can this dough be made in a bread machine?

While you can use a bread machine for the kneading and first fermentation, I recommend shaping and baking the loaf by hand for the best results.

How long will this bread stay fresh?

It’s best enjoyed within 3 days, but it can be frozen for longer storage.

Enjoy baking, and let me know how it turns out! I can’t wait to hear your thoughts.