Public Recipe
Black Garlic Sourdough Bread
Shared on 9/26/2025
By Delvin Tan
This stunning black garlic sourdough combines the complex umami depth of fermented black garlic with a perfectly open crumb. The black garlic adds an almost molasses-like sweetness with hints of balsamic that transforms this from simple sourdough into something truly special.
Prep Time
6 hours
Bake Time
40 minutes
Yield
1 large loaf
Ingredients
- 2 cups Japanese bread flour or high-protein bread flour
- ½ cup Whole wheat flour
- scant 1 cup Water
- ¼ cup Active sourdough starter
- 1 teaspoon Fine sea salt
- 2.5 oz Black garlic cloves
Instructions
1
Mix both flours and water in a large bowl until no dry flour remains. The dough will look shaggy. Cover and rest for 2 hours at room temperature (80-86°F ideal).
2
Add the starter to your autolysed dough. Using wet hands, mix by squeezing and folding until the starter is fully incorporated. The dough should feel slightly sticky but cohesive. Cover and rest 30 minutes.
3
Sprinkle salt over the dough and mix gently using the pinch and fold method until completely combined. Don't overwork it. Cover and rest 30 minutes.
4
Gently work the chopped black garlic into the dough using stretch and folds. The garlic will want to pop out, so be patient and gentle. Once incorporated, cover and rest 40 minutes.
5
Perform 3 sets of coil folds spaced 30 minutes apart. For coil folds, wet your hands, grab one side of the dough, lift and fold it over itself. Rotate the bowl 90° and repeat until you've folded all four sides.
6
After your last coil fold, leave the dough untouched for 90 minutes. It should increase in size by about 50% and feel jiggly when you shake the bowl gently.
7
Turn dough onto lightly floured surface. Pre-shape into a loose round and rest 20 minutes. Then shape into a boule or batard, creating good surface tension. Place seam-side up in a banneton or bowl lined with a floured towel.
8
Cover and refrigerate for 12-18 hours at 37°F.
9
Preheat Dutch oven to 480°F (250°C). Score the dough and bake covered for 20 minutes. Reduce to 410°F (210°C), remove lid, and bake 15-20 minutes more until deep golden brown and internal temperature reaches 205°F.
Equipment
- Kitchen scale
- Mixing bowl
- Bench scraper
- Banneton or bowl for proofing
- Dutch oven or steam-injected oven
Tips
- •Look for soft, pliable black garlic cloves. If they're too dry, they can be harsh. The best ones have a jammy texture and sweet, complex flavor.
- •This recipe assumes a warm kitchen (80-86°F). In cooler conditions, extend your timing by 30-60 minutes per step.
- •At 74% hydration, this dough will be moderately sticky but manageable. Don't add extra flour, use wet hands instead.
- •Score deeply and confidently. The high hydration and long fermentation create great oven spring.
- •If using a regular oven, place a cast iron pan on the bottom rack and add boiling water when you put the bread in.
Troubleshooting
- Issue: Dough is too stickySolution: Use wet hands while handling the dough instead of adding more flour.
- Issue: Bread doesn't riseSolution: Ensure your sourdough starter is active and bubbly before adding it to the dough.
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