Roast the garlic

• Cut the top off the head of garlic and drizzle with olive oil.
• Wrap in foil and roast until soft and golden.

Make the garlic-parmesan filling

• Mash the roasted garlic cloves with a fork.
• Mix in the grated Parmesan and the black pepper.

Mix and bulk ferment the dough

• Mix the starter, water, flour and salt into a shaggy dough.
• Cover and let rise until puffy and slightly domed.

Shape with the filling

• Pat the dough into a rectangle and spread the garlic-parmesan mixture generously over it.
• Fold once, fold twice, then pinch the edges to seal in the filling.
• Roll the dough up tightly and place it seam-side down in the floured Dutch oven.

Bake

• Bake covered, then uncovered until deep golden and hollow-sounding.
• Cool on a rack before slicing.