sage, rosemary + roasted garlic sourdough

potentially my best work 🥺 the aromas were incredible from start to finish.

i imagine this would be remarkable as a grilled cheese or fresh tomato sando. and i'm curious to hear folks' ideas for how to enjoy it!!

ETA: ingredients and method to post body because the comment with it won't show up 🙃

ingredients → 100g starter, 320g water, 10g salt, 450g bread flour, leftover fresh herbs, 2 heads of garlic (roasted)

method

• mix starter and water

• mix in salt, then flour

• rest 35min to 1 hour

• s&f 1

• s&f 2

• laminate + add herbs and garlic

• coil fold

• continue bulk ferment until dough feels airy, trampoliney, is domed on top with bubbles

• pre-shape, rest 30 min, shape then place in banneton, rest 5 min then stitch

• into fridge/cold proof — this was about 14 hours

• bake in preheated dutch oven // 30 min covered 475, 7-10 min uncovered 430