Artisan Sourdough Garlic Bread

Recipe by startnover
READY IN: 23hrs 45mins




  • The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
  • When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
  • Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
  • Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
  • Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
  • Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
  • Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
  • Preheat oven to 475°F.
  • Slash the top of the loaf 4 times with a sharp knife.
  • Spritz loaf and oven with water.
  • Bake in 475°F oven for 3 minutes spraying 2 more times.
  • Turn the oven down to 375°F (if it is baking to fast try 350°F).
  • Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
  • Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
  • This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.