Preheat the oven to 400 degrees F.

Peel off the papery layer of the garlic bulb while keeping the cloves intact. Cut a piece of aluminum foil big enough to wrap around the garlic. Chop off ¼ of an inch of the top of the garlic bulb.

Place the garlic in the center of the foil and pour extra virgin olive oil on top. Cover the head of garlic with the foil and place it into the preheated oven.

Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.

Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.

To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem. Once removed, chop the rosemary leaves finely.

In a large mixing bowl, add the active sourdough starter and room temperature, filtered water. Mix with a Danish dough whisk or your hand until it looks like a milky liquid.

To the wet ingredients, add the bread flour and salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.

Cover the bowl with plastic wrap and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.

With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough.

Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.

Cover the dough again and let rest for another 30 minutes.

Before starting your second round of stretch and folds, prepare the mix ins. Squeeze the head of roasted garlic to remove the bulbs from the papery layer.

To the top of your dough, sprinkle ⅓ of each mix-in. Perform a stretch and fold. Then add another ⅓ of the mix-ins, do one more stretch and fold. Add the last ⅓ of the mix-ins and complete the rest of the stretch and folds. Cover and let rest for another 30 minutes.

Repeat the identical stretch and fold two more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold. Cover the dough after each stretch and fold.

Once you have completed the final set of stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation at room temperature, about 9-11 more hours if the dough is kept at 68-70 degrees F.

With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles! Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Shape the dough by doing another round of stretch and folds until you have gone full circle.

While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel.

After 30 minutes of rest, flip the dough, with the seamed side up. Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough.

For a boule shape, flip the dough over again, seam side down. Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape.

With a bench scraper or just your hands, carefully scoop up the dough and lay it upside down (seem side up) into your floured proofing basket and cover it with a plastic bag or a shower cap.

Place your proofing basket in the fridge to cold-proof for 8-72 hours.

30 minutes before baking, place the dough in the freezer. This helps with the scoring design.

Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.

Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper.

With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try! Grab the corners of the parchment paper and place it into your Dutch oven.

With its lid on, place your COLD Dutch oven on a baking sheet. Slide the baking tray and Dutch oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes.

After 55 minutes, remove the lid and bake for an additional 5-10 minutes, or until golden brown or the internal temperature reaches 205 degrees F.

Immediately remove the Dutch oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.

Allow your homemade bread to cool for 1 hour before cutting into it.

Once the hour is up, slice into your work of art and slather on some butter, and ENJOY!