Welcome to the fascinating world of sourdough breads–Today’s feature–Roasted Garlic Tomato Basil Sourdough Bread. This bread was a favorite of my sister-in-law and I reworked the recipe to use sourdough starter instead of yeast. The tomato pasta, garlic, and basil add a savory touch to this loaf. It smells amazing when it is baking.

Roasting garlic transforms it into a soft, caramelized, sweet, mild bite from heaven. I love it. Garlic is grown as a cash crop here where we live. I can find fresh bulbs at every little market stand.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough Cookbook. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

I love to score my sourdough loaves with simple designs. My favorite lame is pictured below.

Most loaves of artisan sourdough are scored with a lame to give direction to the oven spring. I love my WireMonkey Lame. This is my favorite one.

Roasted Garlic Tomato Basil Sourdough Bread THM-E

• 1 1/2 cups sourdough starter
• 1 cup water
• 1/4 cup tomato paste
• 1 garlic bulb
• 1 tablespoon honey
• 1tablespoon oil
• 1 tablespoon dried basil or 1/4 cup chopped freash basil
• 3 tablespoon vital wheat gluten 
• 3 cups white whole wheat flour
• 1 teaspoon salt
• 1 cup cheddar cheese, optional (this will make the bread a XO)
• Roasting the garlic bulb: Peel the outer layer from the garlic bulb. Cut off the top 1/4 iinch of the bulb to expose the cloves. Brush with oil. Roast at 400 degrees F. for 20 minutes. Remove and cool.
• Mixing the bread dough: Combine active sourdough starter, tomato paste, water, honey, remaining oil, basil, dough enhancer, and 1 cup whole wheat flour in a mixer bowl. Mix until well combined. Add remaining wheat flour. Mix well.  Let rest 20 minutes. Add salt, garlic, and cheese if desired and mix again. Cover and allow it to rise for 1 hour.
• Stretch and folds: Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. The timing does not need to be exact on the minute. The dough should have risen before you do the next set of stretch and folds.
• Below are two different ways to ferment and bake your bread. You can choose which way you prefer to do it. 
• Refrigerating ferment:  Allow the dough to ferment for a total of 4 1/2 hours at room temperature.This is counting from the time you mix it. Shaping: stretch your dough in to a rectangle. Fold both sides into the center, overlapping. Fold the dough in 3rd to make a round ball. Pull the dough towards you to stretch the surface, turn and repeat 2 more times. Flour a brotform with brown rice flour. Place bread dough into brotform. Cover and refrigerate overnight.
• Room temperature ferment: Allow the dough to ferment at room temperature for 6 hours. Counting from the time you mixed it until you shape it to be baked. Shaping: stretch your dough in to a rectangle. Fold both sides into the center, overlapping. Fold the dough in 3rd to make a round ball. Pull the dough towards you to stretch the surface, turn and repeat 2 more times. Flour a brotform with brown rice flour. Place bread dough into brotform. Cover and allow to ferment**.
• Baking: Preheat oven to 425 degrees F. When the oven is preheated, dump the loaf onto a piece of parchment paper. Place the loaf in the baker. Cover baker with lid. Set the timer for 6 minutes. When the baking time is up, remove the baker from the oven. Score the loaf. Cover and return the baker to the oven for 30 minutes. Remove the baker lid. Reduce oven temperature to 400 degrees. Bake for an extra 12 minutes or until the bread has an internal temp of 200 degrees. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

Wheat Montana King Arthur Bread Flour

Vital Wheat Gluten Himalayan Pink Salt

Round Clay Baker  Long Clay Baker

Brotform  Danish Dough Whisk

Silicone mats for bread. These are reusable and last a long time.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Mineral Salt

Print

Roasted Garlic Tomato Basil Sourdough Bread

Prep Time 12 minutes

Cook Time 34 minutes

Servings 9

Author Glenda Groff

Ingredients

• 1 1/2 cups sourdough starter
• 1 cup water
• 1/4 cup tomato paste
• 1 garlic bulb
• 1 tablespoon honey
• 1 tablespoon oil
• 1 tablespoon dried basil or 1/4 cup chopped freash basil
• 3 tablespoon vital wheat gluten
• 3 cups white whole wheat flour
• 1 teaspoon salt
• 1 cup cheddar cheese optional (this will make the bread a XO)

Instructions

1. Roasting the garlic bulb: Peel the outer layer from the garlic bulb. Cut off the top 1/4 iinch of the bulb to expose the cloves. Brush with oil. Roast at 400 degrees F. for 20 minutes. Remove and cool.

2. Mixing the bread dough: Combine active sourdough starter, tomato paste, water, honey, remaining oil, basil, dough enhancer, and 1 cup whole wheat flour in a mixer bowl. Mix until well combined. Add remaining wheat flour. Mix well.  Let rest 20 minutes. Add salt, garlic, and cheese if desired and mix again. Cover and allow it to rise for 1 hour.

3. Stretch and folds: Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. The timing does not need to be exact on the minute. The dough should have risen before you do the next set of stretch and folds.
4. Below are two different ways to ferment and bake your bread. You can choose which way you prefer to do it.
5. Refrigerating ferment:  Allow the dough to ferment for a total of 4 1/2 hours at room temperature.This is counting from the time you mix it. Shaping: stretch your dough in to a rectangle. Fold both sides into the center, overlapping. Fold the dough in 3rd to make a round ball. Pull the dough towards you to stretch the surface, turn and repeat 2 more times. Flour a brotform with brown rice flour. Place bread dough into brotform. Cover and refrigerate overnight.
6. Room temperature ferment: Allow the dough to ferment at room temperature for 6 hours. Counting from the time you mixed it until you shape it to be baked. Shaping: stretch your dough in to a rectangle. Fold both sides into the center, overlapping. Fold the dough in 3rd to make a round ball. Pull the dough towards you to stretch the surface, turn and repeat 2 more times. Flour a brotform with brown rice flour. Place bread dough into brotform. Cover and allow to ferment**.
7. Baking: Preheat oven to 425 degrees F. When the oven is preheated, dump the loaf onto a piece of parchment paper. Place the loaf in the baker. Cover baker with lid. Set the timer for 6 minutes. When the baking time is up, remove the baker from the oven. Score the loaf. Cover and return the baker to the oven for 30 minutes. Remove the baker lid. Reduce oven temperature to 400 degrees. Bake for an extra 12 minutes or until the bread has an internal temp of 200 degrees. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slice

Recipe Notes

• Artisan loaves
• Shape loaves into rounds. Place in cloth lined baskets that have been dusted with sprouted flour. COver with plastic wrap and refrigerate for 12-14 hours. Remove loaves from refrigerator. Flip loaves onto parchment paper, place each loaf into a stoneware baker, and allow to warm to room temperature for 2 hour. Preheat oven at 450 degrees for 1 hour. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 2 loave

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.