I am working on my technique for 2 lb loaves for the restaurant. We slice these for garlic bread to go with pasta dishes. this is made with a pre-ferment (12 hours) then once proved long enough formed and put into cooler overnight to be baked the next morning. These are put onto standard sheet trays (18x26) on course cornmeal seam side down, free form, no cloth.
Suddenly thinking Zebras! Ooooh garlic!
.. I never understood why garlic bread was served with pasta..
... it's like serving pasta with your bread..
.. there's just no knead..
to make up for the lack of garlic in the noodle sauce. Putting garlic on a restaurant table is awkward, unless... My favourite way to add garlic after is to cut up garlic, chop small with a sharp knife, do not press, hot fry swimming in oil, and remove the light brown popped crispies to paper towel. (If I had just done squid, Redicuously blanket them too!) Then serve crispies in a topping bowl.