Aglio Olio Sourdough Loaf

Use your favorite sourdough recipe to make this bread.

The fun part comes after the bulk proof, in the morning, when it’s time for the final steps!

Ingredients needed:

• 1/4 jar of Aglio Olio seasoning from Trader Joe’s

• Extra virgin olive oil (Garcia de la Cruz)

Instructions:

1. After the bulk proof, do 1 set of stretch and folds.

2. Laminate (lay out flat) the dough on a floured surface

3. Drizzle extra virgin olive oil over the dough and rub in

4. Sprinkle generously with the Aglio Olio seasoning

5. Fold the dough over itself into thirds or fourths

6. In the last roll, do one more layer of extra virgin olive oil and Aglio Olio seasoningon the last roll and then carefully roll up the dough and pinch the sides of it

7. Chill the dough for 1 hour before baking

How to Video HERE 

Baking the Dough:

1. Heat Dutch oven on 500 for 1 hour, while dough is chilling in the fridge

2. After being chilled, place the dough on the parchment paper

3. Score the dough!

4. Place in Dutch oven, lid on, and bake on 450 degrees for 25 minutes

5. Remove the lid and bake for another 25 minutes

6. When golden, remove from the oven and let cool on a rack for 1 hour before slicing

Final Results Video - coming soon