Roasted Garlic and asiago sourdough bread

5 from 143 votes

Roasted garlic and asiago sourdough bread is one of the mostdelicious breads you can ever make. Marriage between roasted garlic and asiagocheese is so yum !

Prep Time6

Cook Time55

Total Time9 1

Course: Breakfast, Main Course

Cuisine: American

Keyword: #sourdoughbread, Roasted Garlic and Asiago Sourdough bread

Servings: servings

Calories: 196kcal

Author: Swathi (Ambujom Saraswathy)

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

How to roast garlic in oven ?

Roast the garlic in oven at 400°F (205° C) for 30-40 minutes. First remove the thin layers of skin of garlic and then cut the top garlic and spray olive oil and cover it in aluminum foil and roast it.

Nutrition

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!