This is the same basic sourdough bread recipe, the difference is the addition of garlic and rosemary. Any addition should be added during the the 3rd (of four) lift and fold during the first rise (prior to the dough going in to the refrigerator overnight.
Let’s back up a bit and talk about basic bread making. This is a learned skill and you’ll need time and patience to learn. Once you have the hang of it, bread making is easy and enjoyable. You can get creative and add chocolate, raisins, nuts, olives, garlic, and rosemary.
Go here for Bread Making Basics
Go here for my chocolate sourdough bread recipe
To roast your garlic: Cut tops off a garlic head, drizzle with olive oil and a sprinkle of salt. Bake in a 375 degree F. oven for about 45 minutes. I recommend wrapping or covering the garlic. Squeeze the garlic out and add to the dough along with a tablespoon of rosemary.
Tip for easy bread making:
I recommend using a heat pad to help control starter and dough temperature. Use code lemon10 at checkout for a discount if you’d like one. Head to Bakehouse Essentails for details.
Here is the recipe for Chocolate Sourdough Bread. You may substitute garlic, nuts, rosemary or olives for the chocolate chips!
Chocolate Sourdough Bread
Ingredients
- 130 g mature sourdough starter
- 345 g filtered water
- 500 g unbleached all-purpose flour
- 12 g kosher salt
- 1/4 to 1/3 cup semi-sweet chocolate chips
Instructions
Feed a sourdough starter 6-12 hours before starting the bread. To feed my starter I add 30 g starter to a clean jar and then I add water and unbleached flour. Stir until a milky color. Cover lightly and allow to double in size. This can take 4 - 12 hours depending on your house temperature.
Get out your scale and set to zero. You will need to set to zero between each step. Add sourdough starter and water reserving about 10 g to combine with salt later.
Mix with your hands or a fork until milky, cover and allow to sit for 30 minutes.
Add salt to 10 g water. Stir and add to dough. Mix with your hands for about 2 minutes.
Cover and allow to sit for 30 minutes.
Remove cover and do a lift and pull. I usually do this 4 times, making my way around each side of the dough. The dough might still be a little bit sticky.
Repeat this process three more times over the course of two or three hours.
Using saran wrap or a shower cap, cover the bread and refrigerate overnight or up to 12 hours.
Remove from refrigerator and allow to sit for 20 minutes.
Put bread on a lightly flowered surface and pull out corners creating a rectangle.
Add 3/4 of the chocolate chips to the center of the dough and spread out leaving a little space at the ends.
Fold in one side and add remaining chocolate. Roll up into a ball.
Cup with your hands, making a C. Push the dough away and pull it back to create friction in your dough. Do this several times. Your dough should feel firm and bouncy.
Place top down, seam up in a banneton basket. Cover with a linen and allow to almost double, about two or three hours.
Preheat your oven to 450 degrees F. Place the Dutch Oven inside for 30 minutes. While that's heating, turn your dough out onto parchment paper. Score and then carefully place the parchment paper and bread into your HOT Dutch Oven.
Bake covered for 25 minutes. Remove cover and bake for an additional 10 minutes.
Remove the bread from the Dutch Oven immediately and place on a cooling rack. Allow to cool for an hour prior to slicing.
Wrap tightly to store.
