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Black Garlic Sourdough Bread

Halved black garlic sourdough bread loaf on a kitchen towel.
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This black garlic sourdough bread recipe combines sweet black garlic, a touch of honey and molasses, and a blend of flours to create a rich, aromatic loaf with a deep, savory-sweet flavor. Perfect for breakfast, snacks, or serving with cheese.

Ingredients

Scale

For the levain (an active starter):

  • 22 g sourdough starter
  • 22 g bread flour
  • 22 g water

For the bread dough:

  • 270 g bread flour (King Arthur organic bread flour)
  • 15 g rye flour (Bob's Red Mill organic dark rye flour)
  • 15 g whole wheat flour (King Arthur whole wheat flour)
  • 234 g water (78% hydration)
  • 60 g levain (active starter at peak) 
  • 6 g fine sea salt (Redmond ancient fine sea salt)
  • 2.4 g instant coffee
  • 10 g honey (Trader Joe's Mostly Mesquite Honey)
  • 10 g blackstrap molasses

Add-ins:

  • 54 g black garlic, mashed (about 3 whole bulbs)
  • 5 g olive oil (about 1 teaspoon)

Instructions

  1. Autolyse: Combine bread flour, rye flour, whole wheat flour, and water, and gently mix until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.
  2. Add levain and remaining ingredients: Add levain (active sourdough starter at peak), honey, molasses, and coffee. Mix until well incorporated. Once you add levain (active sourdough starter), bulk fermentation starts. Add salt and knead using one of the bread dough mixing techniques. Cover the bowl and let the dough rise for 30 minutes.
  3. Fold the dough: With wet hands, perform a series of stretch and folds and coil folds over the next 1.5 hours to strengthen gluten. Start with two sets of stretch and folds, followed by one set of coil folds, with a 30-minute rest between sets. After the last set of coil folds, cover the dough and let it rest for 30 minutes.
  4. Laminate: Mash the black garlic with a fork and mix in the olive oil. Gently laminate the dough, spreading the mashed black garlic evenly with your hand, then carefully fold the dough to incorporate it.
  5. Continue bulk fermentation: After lamination, place the dough into a bowl and continue bulk fermentation, monitoring its rise closely (see my guide to adding inclusions to sourdough). At the end of bulk fermentation, the dough should be airy, slightly domed, and with bubbles forming.
  6. Preshape and shape: After bulk fermentation, turn the dough out onto a lightly floured surface. Pre-shape into a round, rest for 15-20 minutes, then perform the final shaping. Place in a floured 8-inch banneton for final proofing.
  7. Proof: Cover the banneton with a clean towel or a disposable plastic cap, or place it in a reusable plastic bag. Refrigerate overnight for a complex flavor.
  8. Bake: Preheat the oven to 500°F (260°C) with a Dutch oven inside for 30 minutes. Gently transfer your proofed dough onto parchment paper. Score the top of the dough with a sharp blade to control expansion. Transfer the scored dough into the hot Dutch oven, and cover. Reduce the oven temperature to 450°F (232°C) and bake covered for 20 minutes. 20 minutes covered, then 15-17 minutes uncovered until deep golden brown. Cool completely on a wire rack before slicing to allow the crumb to set.

Notes

  1. Adjust dough hydration: This recipe is 80% hydration, which makes the dough quite sticky. If you are new to sourdough, reduce the water slightly to make it easier to handle.
  2. Watch bulk fermentation: Don’t rely only on dough rise. Look for a slightly domed surface, small bubbles throughout, and a lighter, airy feel.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans or a Dutch oven.
  4. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher. Use a digital probe thermometer for accuracy.
  5. Try the open-bake method: If you don’t have a Dutch oven, you can still bake sourdough. Read my blog post on baking sourdough without a Dutch oven.
  6. Want to create a custom formula for your loaf? Try my sourdough calculator.
  7. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  8. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/black-garlic-sourdough-bread/