Go Back
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