Roasted Garlic Levain...and a piece of gum

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M2 on 29 Mar 2011 at 21:51

oh boy, this bread is garlicky :)

If you have made this bread from Hamelman's Bread, how do you like it?  The bread itself is great...I just don't expect that the 1.5oz of roasted garlic will make such a strong presence in the bread.  Actually, I used only 1.3oz as the two bulbs that I picked was a bit small (but they are homegrown garlics from my own garden!)

Instead of dividing the dough into two, I made one batard and used the rest of the dough to make rolls. 

I scored some rolls just to see if scoring makes any differences in the ovenspring.  As it turned out (in this experiment), they all ovenspang the same.

I made a total of 10 rolls.  Each weights around 3oz.

The closest one is scored as a mini boule!

I followed the recipe instructions and baked the rolls on the same day (same night).  However, I retarded the batard in the fridge for 18.5 hours.  I'm glad that the batard still got some decent overspring.

 

Crumb shot of the batard

The garlic aroma is quite dominant during the fermenting and baking period.  Now I have to think of a sandwich filling that will go well with this garlicky bread! 

Michelle

Lovely shaping and scoring, Michelle!  Nice open crumb, too. 

As for sandwich filling suggestions:  rosemary roasted lamb, on a bed of baby spinach, crumbled feta and cherry tomatoes, sprinkled with pine nuts and dressed with a mint vinaigrette. :)

Syd

Very Nice.. great Color, shaping, and crumb..! , M2! I have yet to try this recipe.. its on my to do list, thank you!

Thanks Syd and Anna for the suggestion!  I'll ask my hubby to make something.  He is the cook and I'm the baker at home!

Thanks YY.  Achieving such a bake just want to make me bake more!  Here is my "standard" steaming method (combining the ideas from the TFL members):

  • I have a tray of lava rock sitting on the bottom of the oven while the oven is preheating. 
  • Once I load the dough onto the baking stone (spray the top of the dough with water), I pull boiling water on the lava rock.  Be careful when you do it as it will create lots of hot burning steam.
  • After 5 minutes of baking, I put a plate (perforated pie pan) of ice cubes on top of the lava rock.
  • Then I just let them steam away.

Thanks Mebake.  This is a very nice dough to work with.  I was able to shape the dough into almond shape, but the dough got spread out a bit after the proofing period...not that almond like anymore :(

Anna, isn't it interesting that the roll got this nice looking colour?  These are straight forward sourdough buns with no wash at all.

Cheers,

Michelle

I just made this recipe today.  I went with two batards.  I used one whole small head of garlic, but didn't measure the weight.  I love roasted garlic, but although the bread has a lovely taste, the garlic isn't all that pronounced. 

I used two whole heads of garlic (about 4cm in diameter...I guess), so if you used one small one, would that be roughly less than half of the amount of garlic in the recipe?

Or maybe it is my homegrown garlic that is too garlicky?

Anyhow, I hope you enjoy the bread.  Today is the third day after the bake and the bread still stays fresh and the crumb texture is great.

Cheers,

Michelle

Hamelman's recipe (if I recall correctly) called for 1/2 head, which I think was 1 1/2 oz.  I thought my one small head was about right.  I had some this morning for breakfast, and the taste was marvelous, with both the sourdough and garlic tones coming on a bit stronger than yesterday.