Roasted Garlic, Mahon and Rosemary Sourdough
Ingredients
- 460 g all-purpose flour
- 340 g water
- 9 g salt
- 92 g ripe sourdough starter
- 12 large garlic cloves
- 1 ½ tsp. olive oil
- chopped rosemary
- 100 g Mahon cheese cubed small
Instructions
- Mix dough ingredients
- Let it sit 30 mins and do a stretch & fold.
- After, 30 minutes do a coil fold adding half the inclusions.
- 30 mins later do another coil fold with the rest of the inclusions.
- Transfer to oiled cambro let bulk fermentation finish. (I used 78 degree proofing box-5 hours)
- Lightly flour your work surface and scrape out your dough.
- Pull sides up into a boule and rest 20 mins uncovered.
- Shape the dough into a boule or batard then place the dough in banneton with rice flour on the bottom.
- At this point I put mine in fridge overnight and baked in the morning.
- Bake at 500 covered 20 mins. (I used a steel and baking dome-spritzed with water)
- Uncover for 20 more mins with a baking sheet added on rack below.
- Cool at least an hour!
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