Roasted Garlic

1 Garlic head

1 T Olive Oil

Preheat oven to 400.

Peel off the papery layer of the garlic head while keeping the cloves intact.

You will need a big enough sheet of aluminum foil to wrap around the garlic.

Chop off about 1/4 inch from the top of the garlic head.

Place the garlic in the center of the foil and pour olive oil on top.  Cover the garlic with the foil and place in the oven.  Roast for 30-40 min or until garlic is golden brown and fragrant.  

Remove from oven and let it cool for 5-10 minutes before adding to the bread dough.

Sourdough (quick reference)

In a glass mixing bowl combine: (eat at 6pm start at 6:30 am)

125 g Sourdough Starter (1/2 cup) 

15 g salt (2 1/2 teaspoons)

350 g water (1 1/2 cups)

500 g Bread Flour (4 cups)

Cover bowl and let rise 8 hours. (rise till 3 pm)

Lightly flour counter and dump out dough.  Sprinkle dough with flour so that it is not sticky.  NO KNEADING.  

Flatten out dough so it is 1 inch thick.  

Put 2/3 of mix ins on top of dough if desired.

Mix ins (pick one color if desired):

4 oz White chocolate chips and 4 oz craisins

3 Jalapeños, 4 oz cheddar, 1/2 T Everything Bagel Seasoning

2 t Cinnamon, 2 T Sugar, 2 T Brown Sugar, and 2 T softened butter (make a paste with everything)

4 oz Parmesan and 1 T Rosemary

8 oz jar Sun-dried Tomatoes (pat dried of oil and chopped small) and 1 Tablespoon Pesto

Roasted Garlic, 1 T Rosemary, and 4 oz Swiss Cheese

Fold in thirds.

Put rest of mix ins on top, if desired.

Roll up dough and slide and scoop until round ball.

Place on parchment sheet and cover with glass bowl.  Let rise for 1 hour. (2nd rise till 4:10 pm)

Heat oven to 450 with pizza stone and Dutch oven.  

Sprinkle flour on top of dough and score. (cook till 4:55 pm)

Place parchment and dough into hot Dutch oven and bake at 400 for 40 minutes.  Remove lid and bake 4 min longer.  

Let rest 30 min - 1 hour. (eat at 6 pm)