One of the winemakers at work suggested that I make a bread with garlic in it and I though that this was an excellent idea.
The loaf on the left (main photo) had the banneton coated with very fine almond meal. The one on the right I use rice flour. I really like the golden color of the one on the left. That is the loaf we are going to have for Thanksgiving and I'm interested in tasting the roasted almond meal crust.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Bread Flour||460 g||16.23 oz||3.61 cups||75.04%|
|Whole Wheat Flour||61 g||2.15 oz||0.48 cups||9.95%|
|Barley Flour||31 g||1.09 oz||3.84 tbspns||5.06%|
|Rye Flour||61 g||2.15 oz||0.48 cups||9.95%|
|Water||411 g||14.5 oz||1.74 cups||67.05% (hydration)|
|Salt||12 g||0.42 oz||0.8 tbspns||1.96%|
|Preferment 100% Hydration||123 g||4.34 oz||0.96 cups||20.07%|
|Roasted Garlic||22 g||0.78 oz||1.6 tbspns||3.59%|
|Olive Oil||18 g||0.63 oz||1.28 tbspns||2.94%|
Total Weight: 1199 grams / 42.29 ounces
Total Flour Weight: 613 grams / 21.62 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
The preferment is a little different than I have done in the past. I use 2 grams of my 50% hydration storage starter and added 60 grams of flour and water to it. The flour in the starter is the same blend of flours that I have in the bread. I let the starter ferment for 12 hours before I use it. The garlic was roasted at the same time as the preferment was started. I took a clove of garlic and cut the top tip of it off. Then I cooked it in the oven at 350°F for 40 minutes. It had a little olive oil poured over it and covered in foil while it cooked. The next day I pealed the sections and then smashed them on the cutting board with my cleaver.
The dough was made by mixing the preferment, water, and flour together into a shaggy mass. This was let rest for 30 minutes. Then I added the oil, salt, and garlic. The dough was then mixed until the gluten was developed. I then turned the dough out into an oiled bowl and did a few stretch and folds every now and then. The dough was shaped and put into a banneton after a couple of hours. When it passed my poke test I cooked it at 460°F for 45 minutes. The first 30 minutes of the bake the dough is covered with a roasting pan.
The bread turned out great. There is a lot of aromatic character to this bread but it isn't overpowering. The bread is very flavorful but the garlic flavor doesn't knock you down. Lots of people at work really liked it and even said so the next day so I'm thinking it is a good bread to make every now and then.
I also have been experimenting with my new starter and making a few tweaks to it here and there. I really like how it has been performing so far but want to see how far I can push the flavors with it. Hopefully by Christmas it will be making some wonderful bread. I love how open the crumb has been on the loaves I have made with it.
The one coated with fine almond meal has a nice yummy toasted look to it. I'm looking forward to cutting into it.