I am planning on baking a Garlic and Rosemary sourdough bread for the first time. I roasted the garlic and mashed it with a fork until it is fairly smooth. Is mashing with a fork sufficient or would running it through a food processor make it easier to incorporate into the dough? My wife and I both like garlic so a few larger pieces would not be objectionable but the processor might make it more like butter which might spread easier when adding it to the dough.
The flavors would be the same - really just a matter of how much ya like. Finer is better - but paste like may be too much. Enjoy!
It may be a matter of preference. Would you like identifiable pieces, or just flavor. It also depends on how you plan to knead. In my experience with roasted garlic, if you mix with a stand mixer, there won't be many, if any large pieces left. If you do something closer to no knead, just mainly stretching and folding, you'll end up with more identifiable pieces. I'd definitely say mashing with a fork would be sufficient. Roasted garlic is generally so soft, just squeezing it out of the paper shell would be enough along with kneading in my opinion.