Sourdough Garlic & Rosemary Swirl Loaf

Sourdough Garlic & Rosemary Swirl Loaf ingredients

• 100 g active sourdough starter
• 300 g bread flour
• 50 g whole wheat flour
• 230 ml water (warm)
• 8 g fine sea salt
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp fine sea salt

How to make Sourdough Garlic & Rosemary Swirl Loaf

1. Autolyse the flour: In a large bowl, combine 300g of bread flour, 50g of whole wheat flour, and 230ml of warm water. Mix until no dry spots remain, forming a shaggy dough. Cover the bowl and let it rest for 30 minutes to 1 hour to hydrate the flour.
2. Mix in starter and salt: Add 100g of active sourdough starter and 8g of fine sea salt to the dough. Using your hands, mix until the starter and salt are fully incorporated and the dough begins to feel cohesive, about 5-7 minutes. The dough will be sticky at this stage.
3. Bulk Fermentation (First Rise): Cover the bowl and let the dough bulk ferment at room temperature (72-76°F / 22-24°C) for 3-4 hours. During this time, perform 4 sets of stretch and folds at 30-minute intervals during the first 2 hours. Gently stretch a portion of the dough up and fold it over itself, rotating the bowl each time, until you've gone around the entire dough.
4. Prepare the garlic and rosemary filling: While the dough is proofing, combine 3 tablespoons of olive oil, 4 minced garlic cloves, 2 tablespoons of finely chopped fresh rosemary, 1/2 teaspoon of red pepper flakes (if using), and 1/2 teaspoon of fine sea salt in a small bowl. Stir well and set aside.
5. Preshape and rest: Lightly flour your work surface. Gently turn the dough out onto the surface. Preshape the dough into a loose rectangle or oval, then cover it with a clean kitchen towel and let it rest for 20-30 minutes.
6. Shape the swirl: Gently stretch the dough into a large rectangle, about 10x14 inches. Spread the garlic and rosemary filling evenly over the entire surface of the dough, leaving a small border on one of the longer edges.
7. Roll and cut: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Once rolled, use a sharp knife or bench scraper to cut the log in half lengthwise, exposing the layers of filling.
8. Twist and form: With the cut sides facing up, cross one half of the dough over the other, then gently twist them together, keeping the cut sides mostly exposed. Pinch the ends together to seal. Carefully transfer the twisted dough into a lightly greased 9x5 inch loaf pan.
9. Second Proof (Cold Fermentation): Cover the loaf pan with plastic wrap or a shower cap and refrigerate for 8-16 hours (overnight). Alternatively, for a quicker proof, let it rise at room temperature for 2-3 hours, until it has visibly expanded and nearly filled the pan.
10. Bake the loaf: Preheat your oven to 425°F (220°C) with a baking steel or stone inside for at least 30 minutes. If cold proofing, remove the loaf from the refrigerator 1 hour before baking. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 25-35 minutes, or until the internal temperature reaches 200-210°F (93-99°C) and the crust is golden brown. If the top browns too quickly, tent loosely with foil.
11. Cool and serve: Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture. Serve slices warm or at room temperature.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.