The savory loaf of bread for the garlic and rosemary lover. Winter in a loaf of bread!
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Garlic Rosemary Sourdough
A savory loaf of bread for the garlic and rosemary lovers. This loaf, more than any other one, signifies winter for me.
Ingredients
- 360 ml/ 1.5 cups water
- 120 g bubbly sourdough starter
- 500 g/ 4 cups + 2 tbsp. strong flour (I like to use King Arthur bread flour but all-purpose will also work if that's all you have)
- 1/2 tbsp salt (I use Redmond real salt)
- 5 garlic cloves, crushed or grated (or more if you really love garlic)
- 2 tbsp chopped fresh rosemary
Instructions
- In a large bowl, mix the water, starter, and flour. Mix well with a dough hook or by hand.
- Cover and allow to rest 45 minutes. Add the salt and incorporate well using wet fingers. You can also add the salt in step 1 if you're short on time. I noticed a difference in how the dough rises both ways but it's not incredible so do what works for you.
- Proceed to a series of stretches and folds every 45 minutes for the next 3 hours. (I usually do 2 stretches and 2 coil folds).
- Spread on a lightly floured surface, smear the garlic and rosemary, shape into a ball, and allow for the final ferment, about 3 hours at 72-75 F.
- Two hours into the final ferment, place a Dutch oven in the oven and turn the oven to 450 F.
- Invert the proofed loaf onto a piece of parchment paper. Score and place the loaf in the preheated Dutch oven along with 2 ice cubes and bake covered with the lid for 25 minutes.
- Remove the lid and bake 25-30 minutes more.
- Remove from the oven and allow to rest for 30-45 minutes before cutting into it.
Enjoy!
I have used the rosemary + garlic combo since I started cooking... but it was for potatoes, beets, and other dishes. Then, one of my brothers told me that a local bakery had rosemary bread every Tuesday and that I should try it. Every time I went, it was sold out. That gave me an indication that it must be good. Though I never tried that bread, I decided to add garlic and fold it and rosemary into my classic sourdough.
Oh, what a beautiful celebration of aromas happened when I did! The woody, earthy rosemary along with the spicy and aromatic garlic make for the perfect additions to a crusty loaf of sourdough bread.