Today I’m going to show you how to make an incredibly aromatic, roasted garlic sourdough loaf using simple steps and easy to follow directions.
What I love about this loaf, is the delicate sweetness that you get from the caramelized, roasted garlic. Before we get started, let’s make sure we have all the ingredients!
For the roasted garlic:
1 head fresh garlic
13g olive oil
For the dough:
50g active, bubbly starter
365g warm water
480g bread flour
20g whole wheat flour
10g pink himalayan salt or sea salt
STEP 1:
First, we’re going to roast the garlic head. Preheat your oven to 400ºF. Then cut off the top ⅓ of your garlic head to reveal the inner network of cloves. Place the garlic head on a large square of tin foil and then drizzle about 13 grams of olive oil to coat the garlic. Wrap up the garlic head carefully not to spill the oil, lifting the corners first. Bake for about 40 - 45 minutes. When finished, the garlic should be soft and caramelized.
Now we can move along to the dough recipe! Before we get started, there are a few items from your pantry you’ll need:
food scale
mixing bowl
dough whisk
lid or plastic wrap
lame
proofing basket and cloth
Cloche, clay baker, or dutch oven
Cooling rack
STEP 2: Dough
Place a large bowl on your scale and zero it out using grams. Add your active starter and the warm water and mix them together using a whisk. Add the flours and salt, and mix everything together as best you can using the whisk. Once it starts coming together as dough, remove the whisk and finish by hand to make sure you’ve combined all ingredients well. Cover the bowl with a damp towel and let the dough rest for 30 minutes.
After 30 minutes, squeeze the roasted garlic onto your dough and then fold for about 30 seconds or until you’ve incorporated everything together.
STEP 3: Bulk Rise
Cover the bowl with plastic wrap and let the dough rise until double in size. This can take anywhere from 8-12 hours.
STEP 4: Proof
Gently pull your dough onto a lightly floured work surface. Shape it according to your proofing basket. Let the dough rest for 5-10 minutes and then transfer it to your lightly floured proofing basket, seem side up. Cover with a cloth and let it rest until slightly puffy but not fully double in size. This can take anywhere from 30 minutes to an hour. This is a good time to preheat your oven to 450ºF, with your baking dish inside the oven.
(It’s very important to slowly preheat your baking dish if its ceramic/clay so that the heat doesn’t shock and crack it.)
Also, If you’re using a dutch oven, you can use parchment paper to help you lift the dough in and out of the pan.
STEP 5: Bake
Once the dough is slightly puffy and ready to bake, carefully remove the baker from the oven, and remove the lid. Gently flip the dough into the baker and then use a lame to score the top lengthwise, which will help to support the ear or the break in the crust. Replace the lid on the baker and bake on the center rack for 20 minutes. After the 20 minutes, remove the lid, and bake for 30 minutes more. Note that there are times when I check the loaves around the 25 minute mark to see how golden they are. You may want to reduce or add to your bake by a couple of minutes depending on your oven temperatures and heat.
STEP 6: Cool
When the bread is ready, transfer it onto a wire rack for cooling. At this point, your kitchen is sure to smell incredible!
STEP 7: Eat and Enjoy!
Try this with a semi-soft gorgonzola cheese as an appetizer for a gathering with friends. We also love it sliced and toasted with spread butter and a layer of cheese. It also makes for an incredible rustic grilled ham and cheese.
This recipe has been adapted from my all-time favorite sourdough book: Artisan Sourdough Made Simple. It’s full of amazing recipes and is available on Amazon. I’ll post a link for you below!
Try it and let me know how you enjoy it! Thanks so much for watching. As always, please like and subscribe! And check out our other videos if you’re enjoying this content!
***Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links from which I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support!
Artisan Sourdough Made Simple: [ Ссылка ]
Danish Dough Whisk: [ Ссылка ]
Food Scale: [ Ссылка ]
Oblong Baker: [ Ссылка ] or [ Ссылка ]
Oblong Proofing Basket: [ Ссылка ]
Lame: [ Ссылка ]
Wondermill: [ Ссылка ]
Oven Gloves: [ Ссылка ]
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