Preheat the oven to 400 degrees.

Peel off the papery layer of the garlic head 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 head.

Place the garlic in the center of the foil and pour extra virgin olive oil on top, about 1 Tablespoon. Cover the head of garlic with the foil and place it into the preheated oven.

Roast for about 20-30 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.

Gently remove the leaves from the stem by holding the top with one hand and dragging the fingers of your other hand down the stem. This will remove the rosemary leaves easily. Once removed, chop the rosemary leaves finely with a sharp knife

Feed a sourdough starter 4-12 hours before starting the bread, making sure it is active and bubbly. The active starter should be able to pass the float test. Take a small dollop of starter and place it in room temperature water. If it floats it is ready to make bread.

In a large bowl, add water, flour, sourdough starter, and salt. Mix it with a wooden spoon until you can't anymore, then go at it with your hands. You will have a scraggly rough dough at this point.

Cover with a wet towel and allow the dough to rest for 30 minutes for the water to hydrate the flour. This process is called autolyse, which allows all the flours to become hydrated.

Squeeze the garlic cloves out of their shell onto a plate, and mash them with a fork. Add them and the chopped rosemary to your bowl.

Now you start your stretch and folds. Stretch and folds are accomplished by grabbing the edge of the dough and pulling it up, gently shaking it as it stretches upwards. Next, push the stretched dough back into the center. Turn the bowl about a quarter turn and do this process again, turn the bowl and repeat until you are all the way around and the dough starts to resist your pull. Repeat this process every 30 minutes, 4 times.

Cover with wet towel and let the dough rise until doubled in a warm place. This is called bulk fermentation.

When it has doubled, it is ready to be shaped. Use your hands to pull the dough out onto a floured surface. Stretch the dough out gently and then fold the dough into itself several times until a ball is formed. Roll it in circular motion trying to create a tight round shape. If you are unhappy with your shape, let the dough rest for 10 minutes, and try to work it some more. Seam side up, lift and place it into a floured banneton or proofing basket for the second rise.

Cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point, as long as it's in the fridge.

When you are ready to bake, preheat the oven to 450 degrees F.

Remove dough from the fridge. Dump it on a piece of parchment paper. Dust with flour on top to make the scoring pattern stand out more.

Score the top of the dough with a razor blade or scoring knife.

Remove from oven and let it cool before slicing, if possible.