Spicy Cheesy No Knead Roasted Garlic Sourdough Bread

This is spicy, cheesy sourdough bread that has tons of roasted garlic. This bread with its fantastic flavors, can be sliced and had as a snack or can be served with soups and salads. This is a no-knead bread too! 

This is a no-knead bread. No strain of kneading the dough and no testing for window panes! Yup! That is a definite plus.  This no-knead bread is so tasty that it is easy to enjoy a fresh baked loaf of bread on a busy day. All you need to do is mix everything together and set it on your counter for twelve hours. Come home, bake the bread, cool the loaf a bit  (that melty cheese is very tempting!) and enjoy the heavenly bread. Because bread is life!!!

 I prefer to coat the cheese cubes but no separate step is needed. Just add to the flour and salt mixture, mix once to coat the cheese cubes, add the sourdough starter and water, and mix with a spoon. This recipe is so forgiving. Even if you forget to add the add-ons initially, just fold in lightly with a spoon. There is no order in which you need to add the ingredients. Any add-ons can be added. Instead of cheese, swap with olives. Or just use roasted garlic alone. 

This recipe uses sourdough starter. We love sourdough bread and always have the starter on hand. Different flour may require different water ratios, just play around a little, but this recipe is again forgiving, this will make a decent loaf anyways. The dough will be sticky but not to worry. During the initial days of bread baking trials, I was scared of the stickiness and slowly understood that is how this no-knead bread is going to work out. The starter does all the work and slowly the dough proves well. The texture of the bread is amazing too! 

Like I said, I baked these on pans or trays and made shapeless loaves but they were tasty. Since the dough is a little sticky, the shape of the loaf is determined by the shape of the container. Baking these in a Dutch oven is a great idea. This gives a beautiful crust and bake. Make sure to preheat the Dutch oven too before transferring the dough. Closing the Dutch oven with its lid during the first half of the bake ensures trapping the steam inside and thereby aiding a beautiful chewy crust. 

In this recipe, I have used habanero jalapeno cheddar and cheddar cheese. Because of the habanero, there is a great kick in the heat where you bite into the melting cheese pockets when served warm. If you can't handle spicy one, replace them with your favorite cheese cubes. The chili flakes can also be adjusted as per preference. Herbs of choice can also be added.

This bread was left on the counter to prove for 12 hours. Proving it in the refrigerator for 24 hours also produces good results. Leave it on the counter for about 30 minutes before baking. Transfer to a parchment, place in a preheated Dutch Oven, bake with lid for 30 minutes and without for the last 18-20 minutes until the top gets a golden color. Aquafaba is brushed on top to get a golden color replacing the egg wash.

This recipe has tons of garlic. Roasted garlic! Whenever I roast garlic, I will make a big batch, to add in other recipes over the next couple of days. This bread has  two whole garlic heads. The roasted garlic has a beautiful and sweet flavor with a great aroma. Roasting garlic is easy, just chop the head by a quarter inch, drizzle a little oil, fold in aluminum foil and roast at 400 degrees F for 25-30 minutes. Cool and squeeze the roasted garlic out of the skin and discard the peel. Cheese, garlic, sourdough...this bread is THE most flavorful one!

April is garlic month and to celebrate special food holidays, we share amazing recipes on the theme and share in our #ourfamilytable group. Christie is  hosting this event and this amazing spicy, cheesy, garlic sourdough bread with two heads of roasted garlic is the perfect fit for the theme.

Ingredients

Bread flour - 3 cups

Olive oil - 1 tsp

Chili flakes - 1/2 tsp

Aquafaba - 1-2 tbsp

Habanero jalapeno cheddar - 1 cup, cubed

Cheddar - 1 cup, shredded

Garlic - 2 heads, roasted

Salt - 1.5 tsp

Sourdough starter - 1/2 cup

Water - 1.5 cups (lukewarm)

Method

Cool the roasted garlic and squeeze the skin and set aside the roasted garlic cloves.

Add bread flour, salt, chili flakes, cubed and shredded cheese. Mix to coat the flour on cheese.

Add the sourdough starter, roasted garlic, and water. Mix with a fork or wooden spoon such that it is mixed without lumps. Drizzle a little oil on top.

Set aside to prove for 12 hours.

Preheat the oven to 450 degrees F. Then place the Dutch oven along with lid inside the oven for 20 minutes.

With a spoon transfer the dough to a parchment. Remove the Dutch oven from the oven carefully, place the parchment with dough inside the Dutch oven.

Brush with aquafaba, sprinkle a little chili flakes if preferred. Cover with a lid, and bake covered for 30 minutes. Remove the lid and bake for 17-18 minutes until the top is golden.

Remove from the oven, carefully remove the parchment to a cooling rack, cool. Slice and serve.

Great Garlic Recipes

• Garlic and Sea Salt Pita Chips from Karen's Kitchen Stories
• Garlic Chicken from Palatable Pastime
• Garlic Parmesan Sourdough Bread from Hezzi-D's Books and Cooks
• Mini Garlic Monkey Bread from Cheese Curd In Paradise
• Open Face Sandwiches with Garlic Aoili from Art of Natural Living
• Orange Maple Garlic Chicken from Jen Around the World
• Slovakian Creamy Garlic Soup from Pandemonium Noshery
• Spicy Garlic Ginger Sauce from That Recipe
• Spicy Cheesy No Knead Roasted Garlic Sourdough Bread from Magical Ingredients