Garlic sourdough bread
This garlic sourdough bread is an easy and delicious recipe that will have your taste buds singing with joy. It has tons of garlic flavor and characteristic chewy crumb and crispy crust textures. Flavored with pan-toasted minced garlic, this sourdough garlic bread has nutty and garlicky hints to it.
Ingredients
- 350 g Bread flour (about 21/2 cups)
- 50 g Whole wheat flour (about ⅓ cup)
- 80 g Levain (slightly less than ⅓rd cup)
- 290 g Water (1 ½ cups)
- 12 g Salt (2 tsp)
- Garlic ¾th bulb
Instructions
Making levain
- Start by measuring 5 grams of ripe sourdough starter that is bubbly and is at the peak stage. Now put the sourdough starter in a glass jar. To which, add 40 grams of water followed by 20 grams of bread flour and 20 grams of whole wheat flour. (Feeding ratio-1:8:8)
Combining flour and water and autolyze
- Retain 10 g water to add along with salt. In a big bowl, simply combine flour and water using the back of a ladle to a point where there is no dry patch of flour is left. It would take 30 seconds to one minute of active mixing. Then cover the bowl and let it autolyse for one hour.
Incorporating salt and levain into the dough
- Take the ripe and bubbly levain, and spread it over the dough. Use your fingertips to poke the levain into the dough. Now incorporate the levain into the dough by using the Pincer method.
- After combining the levain into the dough, give it a rest of 30 minutes. Cover the bowl with a cling wrap or a kitchen towel and let it rest on your kitchen counter.
- After the dough has rested, spread salt and the retained water on the dough. And use the same technique to incorporate the salt and water into the dough.
Stretching and folding
- Now execute the first set of stretches and fold on your dough. Stretch it from one side and fold it on the opposite side. Turn the bowl 45 degrees and repeat. Keep repeating until you have made five to six stretches and folds.
- Now grab the dough by placing your hands under the dough. Lift and flip the dough in a way that, the folds face down and the smooth top faces you. Let the dough rest for 30 minutes and conduct three more rounds of stretching and folding spaced at 30 minutes of interval.
Toasting garlic
- While the dough is resting during the stretch and fold rounds, add a tablespoon of vegetable oil to a small pan. As the oil heats, add the minced garlic and toast them on low to medium speed until they become golden brown. Keep stirring occasionally to avoid them from burning.
Folding garlic into the dough
- Now, fold the toasted garlic into the dough by simply spreading it between the layers of stretches and folds. Sprinkle 1 tablespoon of toasted garlic on the dough evenly. Then stretch and fold the dough over it. Rotate the bowl and spread another tablespoon of toasted garlic on the fold, and again fold the dough over it. Keep doing it until the entire garlic is incorporated into the dough.
Bulk fermentation
- Now, cover the dough and let it bulk ferment for 1 and a half hours. You can increase or decrease the bulk fermentation period depending on how fast your dough is fermenting. (Read the post to know the right bulk fermentation time for you)
Shaping
- Dust the work surface lightly with flour and transfer the bulk risen dough on it. Now using lightly flour-dusted hands, stretch the bottom of the dough and seal it at the middle. Now similarly grab the top of the dough and seal in the middle (over the bottom fold). Now similarly tuck the right and left edges in the middle. Gently flip and let the dough rest on the work surface for 5 minutes. Then, gently flip and transfer the dough into a flour-dusted oval banneton with the seals facing you.
Cold rise
- Cover the banneton and put it in the fridge for proofing. Let it proof for 12 to 24 hours, depending on your baking schedule. Just do the poke test to check if the dough is proofed right.
Baking
- Preheat the oven to 500 0F with Dutch oven heating inside it. When the oven is ready, take the dough out of the refrigerator and flip on a flour-dusted parchment paper or a bread sling. Score and transfer carefully to the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then reduce the oven temperature to 450 0F and bake for another 20-22 minutes.
- Remove from the oven and let the garlic sourdough bread cool completely before slicing and serving.
Notes
- If you have a starter that is slow or lazy, reduce the feeding ratio and in case your sourdough starter is very active and vigorous go ahead and increase your feeding ratio to 1:10.:10. It is not advisable to go beyond this ratio.
- You can also use stretch and fold to incorporate the starter. It is a matter of choice. Use the technique that you feel comfortable using. You can use the Rubaud Mixing method if you like it. It is a great way of incorporating starter and salt into the dough. But, it does take a good amount of elbow grease.
- Keep working on the dough until the salt has been evenly incorporated into the dough and you do not feel any grain of salt in your fingers.
- You can also use roasted garlic to make the roasted garlic sourdough bread.
- There is another way to incorporate garlic. It is to laminate the dough with toasted garlic. But this is usually done on a bulk fermented dough, right before shaping. For doing so, invert the dough on a wet surface. Now stretch from sides until a thin layer of dough is formed. Now spread the toasted garlic in a thin layer. Roll and gather the dough to shape in a batard or a boule.
- The ideal Bulk fermentation duration for you will depend on the temperature and the relative humidity of your kitchen and the vigor of your sourdough starter.
- As far as the shaping of garlic sourdough bread is concerned, you can also shape it into a boule or a sandwich bread. It is totally up to you.
- To know if the dough has been proofed right: On poking the finger into the dough, the dough should bounce back slowly and leave an indentation of the poke. This is how you know that the dough is ready to bake.
- Let the bread cool for at least 30mintues before slicing.
Nutrition
Calories: 126kcal
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