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 6:30am)

125 g Sourdough Starter (1/2 cup) 

15 g salt (2 1/2 teaspoons) if doing sweet 50 g Sugar (1/4 cup)

350 g water (1 1/2 cups)

                (in a large cup, combine salt and water (sugar if doing sweet) then add to glass bowl)

500 g Bread Flour (4 cups)

Cover bowl and rise 8 hours. (form at 3pm)

Mix ins (pick one color if desired):

8 oz jar Sun-dried Tomatoes (pat dried of oil and chopped) and 2 Tablespoon Pesto (drained)

3 Jalapeños, 4 oz sharp cheddar (shredded), 1/2 T Everything Bagel Seasoning 
4 oz Parmesan and 1 T Rosemary

4 oz Parmesan and 3 Tablespoons Pesto (drained)

Roasted Garlic, 1 T Rosemary, and 4 oz Swiss Cheese (shredded)

4 oz White chocolate chips and 4 oz craisins 

1 T Cinnamon, 1/4 cup Sugar, 1/4 cup Brown Sugar, and 1/4 cup softened butter (make a paste with everything)

1 Granny Smith apple, chopped, 1/4 cup Brown Sugar, 1/4 cup Sugar, 1/4 cup softened cream cheese, 1 Tablespoon Cinnamon

Heat oven to 450 with pizza stone and Dutch oven. Let rise for 1 hour. (bake at 4:10 pm)

Sprinkle some flour on top of dough and score. 

Bake at 400 for 40 minutes.  Remove lid and bake 4 min longer. (if doing sweet with sugar mixed in dough, remove after the 40 minutes of baking)  

Let rest 30-60 min. (eat at 6 pm)

Some other timing suggestions:

Before you go to bed:

Start at 10 pm

Form at 7:30 am

    Mix ins if desired

    Heat oven 450 with pizza stone and Dutch oven

Bake at 8:40 am

    lower temp to 400

    Bake for 40 min.

    Remove lid and bake another 4 min.

Cool till 10:30 am

Wake in middle of night:

Start at 3:30 am

Form at 12 pm

    Mix ins if desired

    Heat oven 450 with pizza stone and Dutch oven

Bake at 1:10 pm

    lower temp to 400

    Bake for 40 min.

    Remove lid and bake another 4 min.

Cool till 3 pm

Note: If I am going to make 2 sourdoughs in one day I offset the 2nd loaf 1 hour.  After you finish baking the first loaf, put your Dutch oven back in oven and turn up heat to 450.  It will be good to go when 2nd loaf is ready to score and be placed inside.  Because of this double baking your Dutch oven will get stains.  Don't try to scrub till they come out.  It is just proof that it is well loved.  

START	Form	Bake	Cool till
10:00 PM	7:30 AM	8:40 AM	10:30 AM
10:30 PM	8:00 AM	9:10 AM	11:00 AM
11:00 PM	8:30 AM	9:40 AM	11:30 AM
3:00 AM	11:30 AM	12:40 PM	2:30 PM
3:30 AM	12:00 PM	1:10 PM	3:00 PM
4:00 AM	12:30 PM	1:40 PM	3:30 PM
4:30 AM	1:00 PM	2:10 PM	4:00 PM
5:00 AM	1:30 PM	2:40 PM	4:30 PM
5:30 AM	2:00 PM	3:10 PM	5:00 PM
6:00 AM	2:30 PM	3:40 PM	5:30 PM
6:30 AM	3:00 PM	4:10 PM	6:00 PM
7:00 AM	3:30 PM	4:40 PM	6:30 PM
7:30 AM	4:00 PM	5:10 PM	7:00 PM
8:00 AM	4:30 PM	5:40 PM	7:30 PM
8:30 AM	5:00 PM	6:10 PM	8:00 PM