Roasted garlic and asiago sourdough bread is one of the most delicious breads you can ever make. Marriage between roasted garlic and asiago cheese is so yum !
If you are looking for a simple and yet delicious sourdough bread with tons of flavor, then this is a bread you should make it. Yes, roasted garlic and asiago sourdough bread. Garlic and asiago cheese are like a match made in heaven.
I have made roasted garlic sourdough earlier too, however not tried with asiago cheese.
HOW TO MAKE THIS ROASTED GARLIC AND ASIAGO SOURDOUGH BREAD
Like any other sourdough bread, you need few ingredients to make this bread
Levain : I used a multigrain leavain with rye and all-purpose flour using 100% hydration starter (50:50 All-purpose and whole wheat flour Starter)
Roasted Garlic : Yes, you need to add roasted garlic to sourdough bread, this will not only help in flavor and in fermentation. As fresh garlic known to inhibit microbial activites.
Asiago Cheese : Nutty and Creamy, Asiago is cow's milk cheese from the northeastern region of Italy.
Bread flour : This gives chewiness to the bread.
Rye flour : Give nuttiness to bread as well extra bite.
Salt : In addition to flavor, salt adjusts the rate of fermentation
Variations: This great bread is with roasted garlic and asiago cheese, but you can add other ingredients to your liking, and it will always be tasty. Some variations include:
- Spicing with black pepper and paprika
- Add herbs like basil , thyme, and sage
- Instead of garlic, sundried tomato, bacon, and spinach to make sourdough bread.
HOW TO SERVE ROASTED GARLIC AND ASIAGO CHEESE SOURDOUGH BREAD
Here is our favorite way to serve…
Soup
Bread with cream cheese
Toasted Bread with some butter
Baking Schedule
Make Leaven/Leavain 8. 00 A.M
While leavain is getting ready roast the garlic head at 425°F for 40 minutes. Once it is cool enough to touch remove the peel and set aside garlic cloves.
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate, roasted garlic bread and asiago cheese.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you try this bread, please tag me @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.
You may love these sourdough bread to......
Sun Dried Tomato and Parmesan Sourdough Bread
Jalapeno cheddar Sourdough Bread
Roasted Garlic and asiago sourdough bread
Ingredients
Leavain/ Leaven
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 40 bread flour
- 10 g rye flour
- 50 g water
Dough
- 400 g bread flour
- 30 g rye flour
- 100 g leavain
- 330 g water
- 87 g Roasted Garlic Weighed after roasting
- 100 g Asiago Cheese cut it into ¼ inch cubes
- 9 g salt
Instructions
Make Leaven
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of bread flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Make Autolyse
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
Make Dough
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
Stretch and Fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle roasted garlic cloves and asiago cheese on the top and fold them into a letter fold.
Coil fold
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold Proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F / 260° C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 500°F/ 260° C. and cook for 15 minutes. Then reduce the temperature to 450° F / 232° C for 10 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Criss says
This worked exactly as written, thanks!
Nicole Kendrick says
This worked exactly as written, thanks!
Krystle says
SO good! The roasted garlic is so sweet and pairs perfectly with the asiago. Heaven with just a bit of salted butter.
Nancy says
Very good. I put a lot of the cheese on top of the loaf , it was very good just not as pretty as yours. The cheese on top gave a great flavor boost.
David says
If you wanted to use jar minced garlic instead in this recipe how much would be recomended?
Swathi says
You can use 1 tbsp maximum. Otherwise it will be too much.
Karyn says
This looks exactly like what I’m looking. I have a question for the Leaven under ingredients you have 40g bread flour but under the instructions to make Leaven you show 40g all purpose flour so which is it?
Swathi says
Sorry it is bread flour, I have updated the post thanks for the feed back.
Msjane90 says
This bread recipe sounds really amazing! Not to mention that I love garlic!
Everything Enchanting says
This is absolutely delicious 😍 I love homemade breads, so can't wait to give your recipe a try!
Lynndee says
Nothing is more satisfying than freshly baked bread. That looks good!
MELANIE EDJOURIAN says
Your bread always looks so lovely. I need to give this recipe a good and hope mine comes out half as good as yours. I do love garlic in bread.
Petro says
What a great way to make sourdough bread! Can't wait to try your recipe!
Allyssa says
Thanks a lot for sharing this sourdough bread recipe! Really helpful and easy to understand. It taste really good as well!
Scarlett Brooklyn says
My mom will love this recipe, she loves garlic for bread or viands.
Richelle Escat says
It's so pretty, I would be proud to serve this to my family.
Chef Dennis says
This is delicious! My wife and sons will absolutely love this Roasted garlic and asiago sourdough bread. I am going to make this tonight.
Marysa says
This sounds like an amazing combination. I haven't made bread in a while and I love sourdough.
Terri Steffes says
This sounds amazing. I would love this. All this flavor.
Heather D says
Yes please! Cheese and bread are two of my favorite things. Simply delish.
Tasheena says
I’m a huge fan of garlic, I can’t wait to try this bread.
Heather says
There is nothing quite like homemade bread. And garlic and cheese?! Yum!
Tara Pittman says
You had me at roasted garlic. This bread sounds delicious.
Sarah Bailey says
Now this sounds absolutely delicious - I have to admit I do love a good garlic bread and I love the idea of using sourdough for it.
Amber Myers says
Yes! I love sourdough and I love garlic so this is my kind of combo. Must try!
Billy says
I’m going to try this today!! It looks so good and this was a terrific and greatly illustrated video! Thank you.
Mirasol says
Could you please make video on how to make sourdough bread with roasted garlic and herbs, thank you.
Swathi says
Sure I will