Roasted Garlic & Sage Sourdough Bread

Vituperio

Ideal for Thanksgiving to pair with a warm meal!

Prep Time 15

Cook Time 35

Servings people

12 hours before you plan to mix this dough feed your sourdough starter according to the instructions provided above
Once your starter is ripe, which means doubled in size, measure out all the ingredients in separate containers
Roast the garlic and using a fork mash into a puree once it's done
Finely chop the fresh sage
In a bowl mix: flours, water, leaven, sage, roasted, garlic, salt. Mix until there are no lumps and all the flour has been incorporated
Perform folds every 30 minutes for the next 3-4 hours (depending in your dough's temperature)
Divide the dough in equal pieces, shape and place each one inside a banneton seam side up. If your banneton doesnt have a liner gently cover with rice flour. If your banneton does have a liner lightly sprinkle rice flour
Cover the doughs with plastic wrap.
*The dough should be at the edge of the banneton. If it's not there yet, let it sit at room temperature or in a warmer spot until it rises that much
Place your loaves in the refrigerator for at least 12 hours max 48 hours
Preheat your oven to 475°F with the Dutch Oven inside
Take 1 loaf at a time out of the refrigerator, flip over parchment, score and place inside the Dutch Oven
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes. Or until your desired crust color

*If you don't have bannetons you can also use 8 inch loaf pans.

Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!