Roasted Garlic Rustic Sourdough

Bake Roasted Garlic Rustic Sourdough with Sheila’s complete Rustic method, visual cues and covered-pan bake.

Founding pricing helps us place proven resources in more kitchens while we build the national customer community. Digital purchases are initially limited to U.S. billing addresses.

IS THIS FOR YOU?

A good fit when…

You want one crust-forward Rustic loaf
You prefer exact gram weights and production cues
You want a printable personal-use kitchen copy

WHAT YOU RECEIVE

More than an ingredient list.

Every paid resource has a specific job, access promise and permission level.

One-loaf formula

One loaf begins with 600 g Rustic base dough and totals 645 g including its approved per-loaf inclusion or finish.

Sheila’s Rustic method

Roast the peeled garlic until completely tender and lightly caramelized, never burned, watery or swimming in oil. Cool completely, drain and pat away surface oil and moisture, then weigh 45 g per loaf and break the cloves into coarse pieces rather than puréeing. Portion the base dough first, pre-shape each piece, then gently flatten it. Distribute the garlic across each piece, keeping a clean border and tucking exposed garlic inside so it cannot scorch. Fold and roll into the standard final shape, seal the seam and place seam-side down in a 9 × 5-inch lidded pan. Use garlic held in oil immediately, or refrigerate at 40°F or below for no more than four days; freeze for longer storage.

Covered-pan and steam guidance

Use a 9 × 5-inch lidded pan, or follow the documented steam alternative for an uncovered home oven.

YOUR ACCESS

Permanent Recipe Box access and printable kitchen copy.

YOUR PERMISSION

Personal and household use; no sale of finished goods or recipe redistribution.

NO PRESSURE TO BUY TODAY