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.
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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.
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!