Rosemary Garlic Sourdough

Slice the top off a whole head of garlic, drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 35–40 minutes until the cloves are soft, golden, and caramelized. Cool and squeeze cloves from their skins. You can do this a day ahead.

Mix bread flour, whole wheat flour, 350g water, and the 2 tablespoons olive oil together until no dry flour remains. Cover and rest 45–60 minutes.

Add starter, salt dissolved in remaining 25g water, the roasted garlic cloves, and chopped rosemary. Squeeze through your fingers for 3–4 minutes until fully incorporated. The garlic will smash and meld into the dough — gorgeous. Cover and rest 30 minutes.

Perform 4 sets of stretch and folds every 30 minutes over 2 hours. The dough will become beautifully smooth and full of aroma.

After folds, bulk ferment at 75°F for 2–4 more hours until dough has grown about 75%, is domed on top, and jiggles when you shake the bowl.

Turn dough onto a lightly floured surface. Pre-shape into a round, building tension with a bench scraper. Rest uncovered 20–25 minutes.

Shape into a tight boule. Before placing in the banneton, sprinkle coarse sea salt into the bottom of the banneton — it will form a salty, crunchy crust on top of the baked loaf. Place dough seam-side up. Cover and refrigerate 8–14 hours.

Preheat Dutch oven in a 500°F oven for 45–60 minutes. Flip cold dough onto parchment. Score with a bold cross or leaf pattern. Bake covered 20 minutes at 500°F. Remove lid, reduce to 450°F, bake 22–25 more minutes until deep golden brown and the kitchen smells like heaven. Cool 1 hour. This is the loaf that makes people knock on your door.