Artisan Sourdough Garlic Bread

• Sponge
• 1/4 teaspoon sourdough starter
• 2 cups flour
• 1 cup warm water
• Dough
• 3 cups flour
• 3/4 cup warm water
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon yeast
• 2/3 cup whole garlic clove (you may prefer more or less to your taste)

1. The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
2. When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
3. Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
4. Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
5. Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
6. Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
7. Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
8. Preheat oven to 475u0b0F.
9. Slash the top of the loaf 4 times with a sharp knife.
10. Spritz loaf and oven with water.
11. Bake in 475u0b0F oven for 3 minutes spraying 2 more times.
12. Turn the oven down to 375u0b0F (if it is baking to fast try 350u0b0F).
13. Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
14. Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
15. This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.

sourdough starter, flour, water, dough, flour, warm water, sugar, salt, yeast, garlic

Taken from www.food.com/recipe/artisan-sourdough-garlic-bread-140421 (may not work)