Roasted Garlic & Fresh Rosemary Sourdough Boule
Aromatic country sourdough infused with sweet slow-roasted garlic confit cloves, chopped fresh rosemary needles, and extra virgin olive oil
Roasted Garlic & Fresh Rosemary Sourdough Boule Baker's Formula & Schedule At A Glance
The Roasted Garlic & Fresh Rosemary Sourdough Boule is formulated at 75.0% apparent hydration (yielding 77.3% true total hydration once starter water and flour are factored in), featuring 88% Unbleached Bread Flour / 12% Stoneground Whole Wheat Flour, 20% active 100%-hydration levain, and 2.1% fine sea salt. Bulk fermented at 78°F (26°C) for 4 hours with garlic/rosemary added at Fold 2, followed by 12–16 hrs cold retard @ 38°F (3°C), and baked at 450°F (232°C) Dutch Oven (20m covered / 23m uncovered).
- Apparent Hydration
- 75.0%
- True Total Hydration
- 77.3% (+2.3% starter)
- Flour Composition
- 88% Unbleached Bread Flour / 12% Stoneground Whole Wheat Flour
- Levain Inoculation
- 20.0% (100% hydration)
- Bulk Fermentation
- 78°F (26°C) for 4 hours with garlic/rosemary added at Fold 2
- Proofing Schedule
- 12–16 hrs cold retard @ 38°F (3°C)
- Bake Profile
- 450°F (232°C) Dutch Oven (20m covered / 23m uncovered)
Boundary Caveat: Static gram weights for Roasted Garlic & Fresh Rosemary Sourdough Boule assume 1 Artisan Boule (1017g) at 75% apparent hydration (77.3% true hydration with 20% levain); if your pan volume, loaf count, or starter hydration differs from 100%, use the interactive gram scaler below to rebalance main flour and water automatically.
Dough Rheology & Handling Dynamics
Physics of gluten hydration, elasticity, and tackinessRaw crushed garlic releases allicin and glutathione, reducing agents that cleave disulfide (S-S) bonds in glutenin and cause dough to slacken. Roasting garlic at 375°F for 40 minutes thermally deactivates alliinase enzymes and caramelizes fructans, preserving 100% of the dough's 77.8% true hydration oven spring.
Exact Gram Weights & Baker's Math
Base batch scaled for 1 Artisan Boule (1017g). Main flour indexed to 100.0%.
| Ingredient | Weight (g) | Baker's % |
|---|---|---|
| Unbleached Bread Flour (12.7%+) | 415g | 87.9% |
| Stoneground Whole Wheat Flour | 57g | 12.1% |
| Water (Autolyse Phase) | 318g | 67.4% |
| Water (Bassinage / Salt Phase) | 36g | 7.6% |
| Active Levain (100% Hydration) | 94g | 20.0% |
| Fine Sea Salt | 9.9g | 2.1% |
| Slow-Roasted Whole Garlic Cloves (2 whole heads, cooled) | 65g | 14.0% |
| Finely Minced Fresh Rosemary Needles | 10g | 2.2% |
| Roasted Garlic Infused Olive Oil | 12g | 2.5% |
| True Total Hydration (Free Dough) | 77.3% | +2.3% vs Apparent |
Interactive Recipe Calculator & Live Timer
Adjust loaf weight, change hydration, or launch the kitchen keep-awake baking companion.
Artisan Sourdough Hydration & Dough Feel Calculator
Water percentage added to main dough
40% - 150% (50% Stiff / 100% Standard / 125% Liquid)
Salt tightens the gluten mesh and regulates fermentation rate.
Screen keep-awake • Step-by-step timer • Bulk Rise sync (282m)
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<iframe src="https://sourdoughcalc.app/embed" width="100%" height="520" style="border:1px solid #e5e7eb; border-radius:12px;" loading="lazy"></iframe> <p style="font-size:12px; color:#6b7280; text-align:right; margin-top:4px;"> Powered by <a href="https://sourdoughcalc.app/" target="_blank" rel="dofollow">SourdoughCalc – Free Sourdough Hydration & Fermentation Calculator</a> </p>
Step-by-Step Artisan Method
Carefully curated instructions designed for consistency, oven spring, and blistering.
Build Active Sourdough Levain
Phase: Levain BuildMix 1 part mature sourdough starter with 2 parts lukewarm water (78°F / 26°C) and 2 parts unbleached flour to yield at least 94g active levain (20% inoculation). Ferment for 4–5 hours until doubled, domed, and buoyant.
Enzymatic Autolyse & Hydration
Phase: AutolyseCombine the 472g total flour blend (88% Unbleached Bread Flour / 12% Stoneground Whole Wheat Flour) with 319g filtered water (90% of formula water) in a broad mixing bowl. Mix until zero dry flour remains, cover, and rest for 45 minutes.
Incorporate Levain, Salt & Enrichments
Phase: Mixing & BassinageDimple 94g active levain, 9.9g fine sea salt (2.1%), and the reserved 35g bassinage water into the autolysed dough. Work using the Rubaud method or stand mixer for 4–6 minutes until smooth, incorporating any recipe enrichments.
Bulk Fermentation & Strength Folds
Phase: Bulk FermentationFerment at 78°F (26°C) for 4 hours with garlic/rosemary added at Fold 2. Perform 3 to 4 sets of stretch-and-folds or gentle coil folds spaced 30–40 minutes apart during the first 2 hours, laminating any solid inclusions at the second fold.
Portioning, Pre-Shaping & Final Shaping
Phase: ShapingTurn the aerated dough onto the work surface to yield 1 Artisan Boule (930g) (1 × 930g). Pre-shape gently, allow a 20-minute bench rest for gluten relaxation, then execute final shaping with taut surface skin tension.
Final Proofing & Cold Retardation
Phase: Proofing & RetardProof according to schedule: 12–16 hrs cold retard @ 38°F (3°C). Cold retardation at 38°F (3°C) slows yeast respiration while lactobacilli synthesize complex organic flavor compounds and organic acids.
Artisan Bake & Internal Cooling Cure
Phase: Bake & CureBake at 450°F (232°C) Dutch Oven (20m covered / 23m uncovered). Remove onto a wire cooling rack immediately after baking so bottom steam escapes cleanly, and allow starches to set before slicing.
Artisan Baker's Golden Rules for this Recipe
Account for True Total Hydration (77.3%): Because a 100%-hydration levain at 20% inoculation contributes equal parts water and flour, your true dough hydration is 2.3% higher than the 75.0% apparent water ratio.
Respect Desired Dough Temperature (DDT): Target 76°F–78°F (25°C–26°C) right after mixing so wild yeast and heterofermentative lactobacilli stay in optimal metabolic balance during 78°F (26°C) for 4 hours with garlic/rosemary added at Fold 2.
Master the Handling Protocol: Whole-Clove Gentle Coil Fold Protocol: Never mash roasted garlic into a paste during initial mixing, or the loaf will turn dense. Keep roasted cloves intact and fold them in gently during the second and third coil folds so they stay suspended like savory jewels.
Verify Thermal Doneness: Bake at 450°F (232°C) Dutch Oven (20m covered / 23m uncovered) and always confirm core starch gelatinization with an instant-read thermometer before cooling on a wire rack.
Frequently Asked Questions & Troubleshooting
Q:What is the difference between 75.0% apparent hydration and 77.3% true hydration in this Roasted Garlic & Fresh Rosemary Sourdough Boule?
Apparent hydration (75.0%) only divides formula water (354g) by main flour (472g). True total hydration (77.3%) includes the 47g water and 47g flour inside your 94g sourdough levain, reflecting the real physical moisture of the dough.
Q:How can I scale this Roasted Garlic & Fresh Rosemary Sourdough Boule formula for multiple loaves or different pan sizes?
Use the live Baker's Percentage Calculator above: adjust Target Loaf Count or Target Unit Weight (default 1 × 930g = 930g batch) and every flour, water, levain, and salt gram weight recalculates automatically while preserving 75.0% hydration.
Q:Why does my dough feel stickier than expected during bulk fermentation?
Raw crushed garlic releases allicin and glutathione, reducing agents that cleave disulfide (S-S) bonds in glutenin and cause dough to slacken. Roasting garlic at 375°F for 40 minutes thermally deactivates alliinase enzymes and caramelizes fructans, preserving 100% of the dough's 77.8% true hydration oven spring. Ensure your flour meets the recommended protein spec and keep your hands lightly damp or oiled rather than adding raw bench flour.
Q:Can I cold-retard this dough longer in the refrigerator for deeper sourdough tang?
Yes! Keeping your refrigerator calibrated between 36°F and 38°F (2°C–3°C) puts wild Saccharomyces yeast into dormancy while lactic acid bacteria continue producing organic acids for up to 16–24 hours.
Plan & Troubleshoot This Roasted Garlic & Fresh Rosemary Sourdough Boule Bake
9-Stage Baking Schedule & Reverse Clock
Reverse-engineer feeding, autolyse, folding, and cold retard times from your target bake hour, then export the full Roasted Garlic & Fresh Rosemary Sourdough Boule timeline as .ics phone calendar alarms.
Crumb Doctor & Fermentation Diagnostic
Diagnose dense Fool's Crumb (underproofing), proteolytic collapse (overproofing), or hydration overshoot in this 75% dough before your next bake.
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Matching Baker's Math Reference Guides
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Overnight 1:5:5 (1 5 5) Sourdough Starter Ratio for 90g: High-Ratio Feeding Chart
Zero-Waste Sourdough Discard Companion Guides (Wave 6)
100g Sourdough Discard Rosemary Olive Oil Discard Crackers Recipe & Conversion (Subtract 50g Flour & 50g Liquid)
Subtract Recipe Flour: -50g
Use Up 175g Sourdough Discard in Fluffy Buttermilk Pancakes: High-Discard Recipe & Conversion Chart
Subtract Recipe Flour: -87.5g
Use Up 400g Sourdough Discard in Chewy Sourdough Discard Bagels: High-Discard Recipe & Conversion Chart
Subtract Recipe Flour: -200g
Thermodynamic Water Temperature & Ice Guides (Wave 7)
What Water Temp for Sourdough in a 88°F (31°C) Kitchen? (Spiral Mixer (76°F Artisan DDT) & Summer Ice Chart)
Required Water Temp: 22°F (-5.6°C)
What Water Temp for Sourdough in a 92°F (33°C) Kitchen? (Hand Mixing (75°F Target DDT) & Summer Ice Chart)
Required Water Temp: 22°F (-5.6°C)
Winter Sourdough Water Temp for a Cold 66°F (19°C) Kitchen (Stand Mixer Knead 8-Min (75°F DDT) DDT Chart)
Required Water Temp: 88°F (31.1°C)
Compare Sourdough Calculators for This Formula
Foodgeek Bread Calculator Alternative
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The Perfect Loaf Calculator Comparison & Alternative
Interactive scaling features require paid membership; no latent-heat crushed ice compensation.
The Sourdough Journey Bulk Fermentation Chart Digital Tool
Static PDF format requires manual chart lookup and cannot correct for conical mixing bowl geometry.
Deep-Dive Baking Science & Masterclasses
Sourdough Starter Feeding Ratios Explained: 1:1:1 vs. 1:2:2 vs. 1:5:5 Peak Time & Acidity Chart
The ratio you feed at controls three things at once: how fast the culture peaks, how much of the previous batch's acid carries forward, and how much flour you waste. Here is the full comparison, plus a zero-discard method.
How to Add Sourdough Discard to Any Recipe: Flour, Liquid & Baking Soda Subtraction Chart
Discard is not a free ingredient. Every 100g you add smuggles in flour, water and acid, and the acid is what makes your pancakes taste great — until you forget to neutralise it.
Tangzhong & Yudane Sourdough Science: How Starch Gelatinization Makes Soft Brioche, Shokupan & Cinnamon Rolls
Enriched dough fails for one reason: fat added too early. Understand the cooking step that keeps milk bread soft for five days and the fermentation compensation high sugar and butter demand.
Roasted Garlic & Fresh Rosemary Sourdough Boule Equipment & Baker's Arsenal
Mastering this roasted garlic & fresh rosemary sourdough boule formula requires calibrated thermal transfer and specialized tools. Here is the verified hardware standard.
Lodge Cast Iron Combo Cooker (3.2-Quart Deep Pot & 10.25-Inch Skillet)
2-piece cast iron combo cooker pairing a 10.25-inch shallow skillet base for safe dough loading with an inverted 3.2-quart deep pot to trap steam.
Saint Germain 9-Inch Natural Rattan Banneton Proofing Basket with Liner
Handwoven natural Indonesian rattan proofing basket with linen liner that wicks away surface moisture during overnight cold retardation.
Baker of Seville Stainless Steel Bread Lame Scoring Tool
Balanced stainless steel sourdough scoring lame with replaceable razor blades for clean 30-degree expansion slashes.
Fuzion 3000g / 0.1g High-Precision Digital Kitchen Baker's Scale
High-precision 0.1g digital gram scale for weighing exact hydration water splits, starter inoculation, and salt percentages.