Roasted Garlic Chives Sourdough Loaf with Herb Butter Log #food

This savory and aromatic bread has a fluffy interior that combines the mild and sweet roasted garlic with fresh chives. Three whole heads of garlic might sound like a lot of garlic for one loaf. But a slow roasting process converts the strong and pungent garlic flavor to a sweeter and milder note. Believe me, you can eat a roasted garlic clove straight out of the peel and you will be amazed by its sweet and concentrated flavor.

Making homemade butter is something I learned from my mom. Luckily, dairy farms are everywhere where I live. And I always have fresh organic milk and cream available in my refrigerator. I made this butter using the collected cream from my home-pasteurized milk. And amazingly it gives my dry butter with no buttermilk left behind.
Here I made salted butter infused with lots of fresh herbs and edible flowers from my garden.
I can gladly enjoy a piece of my homemade bread with homemade butter, a soft-boiled egg, and fresh fruits for brunch.

Roasted Garlic and Chives Sourdough Loaf with Herb Butter Log

100g levain
350g lukewarm mineral water
500g all-purpose flour
8g kosher salt
3 whole garlic heads
1 cup of freshly chopped chives

Roasted Garlic and Chives Sourdough Loaf with Herb Butter Log

100g levain
350g lukewarm mineral water
500g all-purpose flour
8g kosher salt
3 whole garlic heads
1 cup of freshly chopped chives

Cut a bit of the portion from the garlic head (opposite to the rootside) to expose the cloves. Rub it with some olive oil and a sprinkle of salt. Wrap them tightly in foil or parchment and roast them at 375°F for 30 minutes.

Combine your active levain and water. Add flour to it and knead a shaggy dough. Cover tightly and let it stand for one hour in a 75°F warm spot.
Dissolve salt in a tsp of water and add to the dough. Knead it briefly till the salt is well combined. Cover again and let it stand for 30 minutes.
Perform three sets of coil folds 30-40 minutes apart. During this period keep your dough at around 75°F.
You can either add the inclusion halfway through coil folds or at the end of the coil folds but obviously before the bulk ferment stage.
If your dough is rising at a consistent temperature of 75°F, then a total of 5 hours of bulk ferment is enough in the summer months. Add an hour more to it in cold months. Either way, your dough is ready when not sticky to the touch and jiggly.
Shape it into a tight loaf with a taught surface. Transfer it to your floured banneton with the seam side up. Stitch the top one more time for some extra tension on the opposite surface. Let it rest in the fridge overnight or for 4 hours.
Heat your oven to 450°F with a Dutch oven inside it. Heat it for 20 minutes. Remove your proofed loaf from the banneton onto a parchment and score it. Quickly transfer it to the Dutch oven and cover it. Transfer it to the Dutch oven and bake it on the middle rack for 30 minutes fully covered.
Then remove the cover and bake further for 15 minutes.
Remove it from the oven and transfer it to a cooling rack. Cut it once it’s fully cold. Don’t slice it hot like I did in the video.
Enjoy it with fresh organic homemade butter.❤️