Roasted Garlic and Chives Sourdough Loaf with Herb Butter Log | My Earth Kitchen
Roasted Garlic and Chives Sourdough Loaf with Herb Butter Log
50 mins prepServes 1
This savory and aromatic sourdough bread features a fluffy interior infused with the sweetness of roasted garlic and the freshness of chopped chives. Paired with an herb-infused butter, it's perfect for a delightful brunch or lunch.
1. Preheat your oven to 375°F.
2. Cut a bit off the top of each garlic head to expose the cloves. Rub them with olive oil and a pinch of salt, then wrap tightly in foil or parchment.
3. Roast the garlic heads for 30 minutes.
4. Combine your active levain with lukewarm mineral water.
5. Add the flour and knead into a shaggy dough. Cover and let it rest for 1 hour at 75°F.
6. Dissolve the salt in a teaspoon of water, then knead it into the dough until combined. Let stand for 30 minutes.
7. Perform three sets of coil folds, 30-40 minutes apart, keeping the dough at 75°F.
8. Add the roasted garlic and chives during or after the coil folds.
9. Bulk ferment for 5 hours if at 75°F, longer if cooler, until the dough is jiggly and not sticky.
10. Shape the dough into a tight loaf, place in a floured banneton seam side up. Refrigerate overnight or for 4 hours.
11. Preheat oven to 450°F with a Dutch oven inside. Heat for 20 minutes.
12. Transfer the proofed loaf to parchment, score it, and place in the hot Dutch oven.
13. Bake covered for 30 minutes, then uncovered for an additional 15 minutes.
14. Cool the loaf on a rack before slicing.
15. Serve with herb-infused homemade butter.
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