Roasted Garlic and Parmesan Sourdough Loaf from House of Rufus

This recipe is sourdough bread taken to another level with a crispy layer of parmesan that peeks through the top of the finished loaf and a garlicky interior. Roasted garlic and parmesan perfectly complement the strong sourdough flavor that comes from an overnight ferment. This recipe was shared with us by Kate Brown of House of Rufus in Chesterton, Indiana.

Yield: 1 loaf (595 g)

Time: 10-18 hours

Ingredients

For the dough:

• 300 g Janie's Mill Sifted Artisan Bread Flour
• 222 g water (reserve 25 g to add with the salt)
• 45 g active sourdough starter
• 6 g salt
• 21 g roasted garlic cloves from one head of garlic
• 1/4-1/2 cup shredded parmesan
  

Instructions

For the garlic:

1. Trim the end of one whole (depending on size) head of garlic to expose the cloves and place cut end down in oven safe container with a drizzle of olive oil. Bake in 375°F oven till soft and golden, about 10-15min.
2. Or, you may choose to simmer 5-6 peeled cloves in olive oil for 10-15 minutes until soft and golden. (Infused oil can be cooled and saved for reuse.)

For the dough: 

1. Mix flour, all but 25 g of the water, and sourdough starter just until there are no pockets of dry flour.
2. Rest dough for 15-30 minutes.
3. Mix in salt and reserved water for 2 minutes.
4. Rest 15 minutes.
5. Add the roasted garlic before performing the first stretch and fold. Crush the soft garlic between your hands as you incorporate it or, if the garlic is on the firmer side, chop it before adding it to the dough.
6. Perform 2-3 stretch and folds. Allow the dough to rest for 15-20 minutes between each stretch and fold. 
7. After the last stretch and fold, leave the dough to rise in a warm but not hot place for an additional 1-2 hours depending on your room temperature. (Personal experience is key in judging optimal fermentation).

Adding the Parmesan:

1. Turn the dough out of the bulk fermentation container and flatten it slightly. Tuck a pancake-sized pile of parmesan into the center.
2. Pull and fold the sides of the dough up and around the pocket of cheese. See Kate demonstrating this step here.
3. Flip the dough onto its seam and pull it gently across your work surface to create tension and stretch out the dough between the cheese and the surface. Be careful not to over stretch the dough and break through to the cheese layer. 
4. Place seam side up in a prepared banneton, cover, and refrigerate overnight.

Baking: 

1. Preheat your Dutch oven or baking vessel in a 500°F oven.
2. Place loaf seam side down on parchment or a silicone mat.
3. Make 5 parallel slits across the top of the loaf with a razor blade or very sharp knife.
4. Lower loaf into your preheated Dutch oven and cover with the lid.
5. Lower oven temp to 450°F and bake for 20 minutes.
6. Remove lid, raise temp to 500°F and bake for an additional 10 to 15 minutes until deeply golden brown. 

Baker's Notes:

• High-Protein Bread flour and Artisan Blend Bread flour can also be used for this recipe, or try incorporating 100 g of your favorite ancient grain flour!