Production formula
The 9,499 g base and approved per-loaf additions total 10,129 g for 14 loaves or 10,174 g for 15 loaves.
THE HEALEY FARM • COMMUNITY BAKER RECIPE
Roasted Garlic Rustic Sourdough — Market Batch
Produce Roasted Garlic Rustic Sourdough with an exact 9,499 g base batch and honest 14/15-loaf math.
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.
HFTHE HEALEY FARM BAKING CO.Roasted Garlic Rustic Sourdough — Market BatchRUSTIC SOURDOUGH COLLECTION • COMMUNITY BAKER RECIPE
IS THIS FOR YOU?
A good fit when…
- You bake for preorders, markets or your community
- You need per-loaf inclusion and finish quantities
- You want commercial-use permission for finished loaves
WHAT YOU RECEIVE
More than an ingredient list.
Every paid resource has a specific job, access promise and permission level.
14/15-loaf yield table
Base dough, dough-piece weights and per-loaf ingredients are separated so exterior finishes never distort the dough math.
Concluded 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.
Permanent Recipe Box access and printable production worksheet.
Commercial use for finished goods under your independent brand; no recipe redistribution or trademark rights.
NO PRESSURE TO BUY TODAY