December 5, 2007 - 5:51pm
Sourdough and Garlic Sourdough
Sourdough and Garlic Sourdough
This past weekend I baked 4 loaves of sourdough; 2 plain and 2 with roasted garlic. The 2 garlic breads (middle) I baked on my stone and the other two I baked one at a time in my cast iron dutch oven. I'm used to baking in my dutch oven with coals from a wood fire, but I wanted to try it in my home oven since reading all about it here on The Fresh Loaf. I baked them about a half an hour with the lid on then about 20 min with the lid off. The texture of the crust is a bit crunchier than the ones baked on the stone, but otherwise not much difference.
Share
Comments
Lovely loaves, Noodlelady, and I especially like the circular slashing. What did you use for a blade? Another question, how did you roast the garlic? I have been reading the many ways mentioned lately and can't decide which is best. Just know I will have to try it one day, A.
Thank you, Annie!
I just use a single edge razor blade to slash. I held the blade in place and twisted the loaf around while sitting on the parchment, working my way up to the middle from the outside.
As for the garlic, I bake it in loosely wrapped foil (about 350° for 20-30 minutes) with a little bit of olive oil, then open up for a bit till it gets a little brown. Size of cloves can vary the roasting time. You just need to watch them. Hope that helps. If I want some extra "perfume" I add some sprigs of thyme or rosemary into the packet as well.
Noodlelady, I have been reluctant to use fresh garlic in bread because James Beard said in his Bread book that it goes rancid quickly. Now I'm beginning to think he and I are missing out. Do you find that the flavor holds up well? This is assuming the bread lasts long enough to test?
Browndog,
The fresh garlic is roasted and not used raw. I think it would be very strong and probably not very palatable if used raw in the bread dough. Roasted, the garlic becomes mellow and "sweet." I've never made a loaf that I didn't like the flavor! You should try it!