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easy sourdough recipe
- Total Time: 95 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This beginner-friendly sourdough recipe features a savory swirl of roasted garlic, fresh rosemary, and Parmesan cheese, delivering impressive flavor with a beautiful crackly crust and soft crumb.
Ingredients
- 100 g active sourdough starter (3.5 oz)
- 350 g warm water (12.3 oz)
- 500 g strong bread flour (17.6 oz)
- 10 g fine sea salt (0.35 oz)
- 1 whole head garlic
- 15 mL olive oil (1 tbsp)
- 8 g fresh rosemary (0.3 oz), finely chopped
- 60 g Parmesan cheese (2.1 oz), finely grated
Instructions
- Roast Garlic: Preheat oven to 200°C (400°F). Slice off the top quarter of the garlic head, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until soft. Let cool, then squeeze out cloves and mash into a paste.
- Mix Dough: Combine starter and warm water in a bowl. Add flour and salt, mixing until no dry streaks remain. Cover and let rest for a 30-minute autolyse.
- Stretch and Fold: Perform 3-4 sets of stretch and folds over the next 3-4 hours to develop gluten strength.
- Bulk Fermentation: Cover the dough and allow to bulk ferment at room temperature for 6-8 hours, or until visibly doubled in size and airy.
- Prepare Swirl Filling: While dough ferments, combine cooled roasted garlic paste, chopped fresh rosemary, and grated Parmesan cheese.
- Preshape and Rest: Gently turn the dough onto a floured surface. Preshape into a loose round, cover, and rest for 20-30 minutes to relax gluten.
- Final Shaping with Swirl: Flatten dough into a rectangle. Spread filling evenly over the surface, leaving a small border. Tightly roll the dough into a log, pinching the seam closed firmly.
- Cold Proofing: Transfer the loaf seam-side up to a floured banneton or lined bowl. Cover and refrigerate for 12-18 hours for a cold proof. (Alternatively, proof at room temperature for 2-3 hours).
- Baking: Preheat oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes. Carefully invert the cold dough into the hot Dutch oven, score the top, cover, and bake for 25 minutes.
- Finish Baking: Remove the lid and reduce oven temperature to 220°C (425°F). Continue baking for 20-25 minutes until deep golden brown. Cool completely on a wire rack for 2-3 hours before slicing to avoid a gummy texture.
Notes
To avoid a gummy texture, ensure the loaf cools completely on a wire rack for at least 2 hours before slicing. For a tighter swirl, ensure the seam is firmly sealed after rolling the filling.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (10 servings)
- Calories: 255 calories
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 3.5 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 2.4 mg