How to Roast Garlic in the Oven:

1. Preheat the oven to 400 degrees F.
2. Peel off the papery layer of the garlic bulb while keeping the cloves intact. Cut a piece of aluminum foil big enough to wrap around the garlic. Chop off 1/4 of an inch of the top of the garlic bulb.
   1 head of garlic
3. Place the garlic in the center of the foil and pour extra virgin olive oil on top. Cover the head of garlic with the foil and place it into the preheated oven.
   14 grams olive oil
4. Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.
5. Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.

How to Prepare Fresh Rosemary:

1. To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem. Once removed, chop the rosemary leaves finely.
   3 grams fresh rosemary, chopped finely

Make the Dough :

1. In a straight edge bowl, add the active sourdough starter and room temperature water. Mix with a Danish dough whisk or your hand until it looks like a milky liquid.

   I love using this straight edge bowl because it allows me to clearly see when the dough has risen to 75%.
   50 grams active sourdough starter, 350 grams water, room temperature
2. To the wet ingredients, add the bread flour and salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.
   500 grams bread flour, 10 grams salt
3. Cover the bowl with the plastic cover or plastic wrap and let the dough rest for at least 30 minutes before you move on to the next step.

Stretch and Folds:

1. With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough.
2. Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.
3. Cover the dough again and let rest for another 30 minutes.

Mix-Ins :

1. Before starting your second round of stretch and folds, prepare the mix ins.

   Squeeze the head of roasted garlic to remove the bulbs from the papery layer.
2. To the top of your dough, sprinkle 1/3 of each mix-in. Perform a stretch and fold. Then add another 1/3 of the mix-ins, do one more stretch and fold. Add the last 1/3 of the mix-ins and complete the rest of the stretch and folds. Cover and let rest for another 30 minutes.
   175 grams Asiago / Gruyere cheese, 1/4 inch cubes or shredded (optional)
3. The cubes of cheese may break through the dough, totally fine. They will continue to be mixed in during your next rounds of stretch and folds.
4. Repeat the identical stretch and fold two more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold. Cover the dough after each stretch and fold.
5. Once you have completed the final set of stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation at room temperature, about 9-11 more hours if the dough is kept at 68-70 degrees F.

Bulk Fermentation

1. Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
2. In an environment of 68-70 degrees F, doughs will typically bulk ferment for 9-11 hours more after the stretch and folds, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will be faster, while cooler temperatures will be slower.

Here’s what to look for:

1. The dough should have increased in size by at least 75% and be domed on top.

   The dough looks light, and jiggles when the bowl is shaken.

   The dough should easily pull away from the bowl.

   There should be visible bubbles in the dough and on top.

   The dough doesn’t tear when you do a windowpane test

Pre-Shape

1. Once your dough has completed its bulk fermentation, continue on to the pre-shape.
2. With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles! Tilt the bowl and leave gravity to do the work to move the dough on the counter.
3. Shape the dough by doing another round of stretch and folds until you have gone full circle.
4. With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.

Prep Banneton :

1. While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you will create, so make sure you are using a standard bowl that is small enough to help keep the shape.

Final Shaping :

1. After 30 minutes of rest, flip the dough, with the seamed side up. Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough.
2. For a boule shape, flip the dough over again, seam side down.

   Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear. 
3. With a bench scraper or just your hands, carefully scoop up the dough and lay it upside down (seem side up) into your floured proofing basket and cover it with a plastic bag or a shower cap.
4. For a batard shape, roll up the dough starting with the dough closest to you. Once rolled, pinch the seams of each end close, then gently place the rolled up dough into the prepared banneton (seam side up). Cover it with plastic bag or a shower cap.

Cold Proof :

1. Place your proofing basket in the fridge to cold-proof for 8-72 hours.

   Cold fermenting the dough in the fridge slows down the fermentation process, which enhances the flavor of your loaf. It also gives you more flexibility when you bake your bread.

   But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise while baking.

Score :

1. Thirty minutes before baking, place the dough in the freezer. This helps with the scoring design.
2. Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.
3. Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper.

   Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
4. With a lame/ razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try! Grab the corners of the parchment paper and place it into your Dutch oven.

Bake:

**This recipe can be baked in a HOT Dutch oven, if you prefer. See Notes below for step-by-step directions.

1. With its lid on, place your COLD Dutch oven on a baking sheet - this helps prevent the bottom of your loaf from burning and getting too crispy. Slide the baking tray and Dutch oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes. The baking time includes the preheat time.
2. After 55 minutes, remove the lid and bake for an additional 5-10 minutes, or until golden brown or the internal temperature reaches 205-210 degrees F.
3. Immediately remove the Dutch oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.
4. Allow your homemade bread to cool for one hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf "sing" its little tune to you with every crinkle and crack.
5. Once the hour is up, slice into your work of art and slather on some butter, and ENJOY!