Roasted Garlic, Parmesan, Basil Sourdough Bread.

 

• 3 2/3 cups (18 1/3 ounces) King Arthur all-purpose flour. ( I use have bread flour and half all purpose)

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature sourdough starter

• 2 bulbs roasted garlic. ( I cut the top of my garlic off and lat them on foil then I pour a little garlic oil over it. Wrap tightly in foil and roasted in a 400 degree oven until very soft.

• Parmesan cheese, I never measure, just measure with your heart.

• Fresh basil.

1. Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

2.  Transfer dough to lightly floured counter and knead 10 to 15 times. Lightly fkatten into oblong shape, not too big, add some cooles roasted garlic  and Parmesan cheese. Fold into thirds and lightly flatten again, add another layer of roasted garlic, Parmesan cheese and fresh basil to this layer. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment. Pick up dough by lifting parchment edges and lower into a bowl to rise, Cover with plastic wrap.

3. When dough has risen ( mine takes about 2 hours) set oven to 450 and put dutch oven with lid in oven and let heat for about 30 minutes on middle rack. 

4. Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Add to dutch oven and cover with the lid.Bake for 30 minutes.( I don't like the bottom of my bread to get too dark so I take a good size piece of parchment and fold it over about four times and put it in the bottom of my Dutch oven before I add my bread. So it's just a square that my bread sits on as it bakes) 

5. Remove lid and continue to bake for 10 minutes; after ten minutes sprinkle top with Parmesan chesse, bake for 10 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.