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…
Bread with cream cheese
Toasted Bread with some butter
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……
Roasted Garlic and asiago sourdough bread
- 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
- 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
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose 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.
- 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
- 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.
- 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.
- 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
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.