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Garlic and Rosemary Sourdough Bread | Recipe from Start to Finish

Byamazingfoodstv


Roasted garlic cloves, rosemary, and olive oil team up to make a soft, aromatic, and irresistible loaf of sourdough bread.

Get a copy of my ebook, No-Nonsense Sourdough (18 recipes):

Garlic & Rosemary Sourdough Bread ingredients:
Bread Flour 450 grams
Water 300 grams
Starter 100 grams
Garlic-infused oil 25 grams
Salt 10 grams
Roasted garlic cloves ~100 grams
Dried rosemary ~a few dashes

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21 Comments

  3. Soooo I made this today, minus the rosemary, & OMGGGGGG, it is literally the BEST TASTING bread IVE EVER HAD- & that’s saying a lot bc I worked in the restaurant & catering biz for 10+ years!! Thank you!! This will def be a regular recipe we will be using!

  6. Many thanks for this recipe and explanation. Did just one change: I used whole wheat and bread flour (50/50) – works perfect – just because prefer with whole wheat. Soft, aromatic, and irresistible loaf. And thank you for endless way for sourdough starter.

  8. Grant. The best way to incorporate added ingredients such as nuts, raisins, herbs etc is to create a laminate. Add the ingredients when you have the dough stretched out on your surface. It’s by far easier and faster to uniformly incorporate. Also after you you close your laminate (fold it up) toss ingredients onto the outer surface after each fold.

  10. Can I ask why you don't mix the dough more before starting the stretch and folds, I noticed in my own baking when I did it had a big difference on the final result and some bakers (I think proof bread in their video on artisan home made hand mixed sourdough) talk about mixing for 10-15 minutes untill the dough is completely smooth before letting it autolyse. Besides, doing stretch and folds immeadiately seems a bit.. pointless? The gluten needs 20-30minutes minimum after mixing to even bind to the protein and strengthening those protein bonds is the whole point of the stretch and fold, no?

    You say at 3:00 after the stretch and fold the dough is smooth but honestly I see several lumps still in the dough of both flour and oil, especially with inclusions like this I'd like my ingridients to be really well incorporated. But maybe I'm just overly picky and this isn't actually necessary?

    I'm gonna try this recipe and bake it for my family this weekend, but i'll add the garlic at the final step before preshaping with a lamination to avoid the moisture ruining the gluten network and getting on the outside of the dough. Thanks a bunch!

  13. I just found your awesome channel..this recipe looks amazing!! My starter is an issue..not very bubbly…I think my old house is too cold..I like it 63 to 65 degrees…I am struggling with the ridiculousness of heating my house for my sourdough starter..🙄 maybe a seed warming pad…
    I won't give up..I really want to make good bread..
    🤗

  14. I had garlic bread from a bakery a few years ago. Gosh, it was great. I haven’t seen a garlic recipe on line yet….. I’d like to try your recipe. I’ll definitely try this recipe. Thank you for putting this video together.. oh… love the Halloween towel.. !!!! 🎃

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