Roasted Garlic and Olive Sourdough Loaf
Serves 6
240 mins prep
50 mins cook
290 mins total
A savory sourdough loaf stuffed with roasted garlic and green olives; this recipe makes two loaves because it's so good you'll want it twice.
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In the morning, feed your sourdough starter.
Prepping the Garlic
In the afternoon (a couple hours before you assemble your dough) roast the garlic. Preheat your oven to 275 degrees. Transfer your garlic cloves into a small oven safe dish and pour in olive oil until the garlic cloves are just covered.
Roast in the oven for one hour, or if you like a darker more fragrant garlic, you can roast them for up to two hours but be careful not to burn them. When the garlic is done roasting, let it cool completely while you assemble your dough.
Assemble your Dough
Mix together your bubbly starter and water until the starter has completely dissolved and it turns into a milky liquid. Add in your flour, the oil from the roasted garlic, and salt, and mix until you get a shaggy dough. Cover and let rest for one hour.
After resting, work your dough into a semi - smooth ball by pulling the sides of the dough up and towards the middle, rotating the bowl each time. Cover and let rest for one hour.
Perform 2 -3 more stretch and folds, every 30 minutes to one hour apart.
On the last stretch and fold, laminate your dough by transferring it to a slightly floured surface and stretching it into a large rectangle as far as you can without tearing the dough.
Distribute 3/4 the garlic and olives over the entire surface of the dough. Fold the edges of the dough towards the center and add in the remaining garlic and olives. Fold again and shape the dough into a ball. Transfer the dough ball back into the bowl and cover with a damp bowl cover or tea towel. Leave the dough on the counter overnight to bulk ferment.
The Next Morning
Turn the dough over onto a lightly floured surface. Split into two equal sized pieces and shape to the proper size of your banneton. (Boule = round shape, Batard = oval shape). Place seam side up in your floured banneton, cover with plastic wrap and place into your fridge for at least two hours or up to three days.
Baking
When you're ready to bake your dough, preheat a for Dutch oven at 450 for at least 20 minutes.
Remove the dough from the fridge and turn it over onto a bread mat or piece of parchment paper. Using a sharp razor, score the top of the dough by making one large slash down the middle from the top, all the way to the bottom of the dough.
Carefully place the dough into a hot, preheated Dutch oven. Cover with the lid and bake for 23 minutes. Remove the lid and bake for an additional 23 - 25 minutes. (25 minutes if you like a darker and crispier artisan bread).
Transfer to a wire rack and let cool for at least 30 minutes before slicing.
Serve with a big smear of butter and enjoy!
