Garlic infused sourdough bread: Difference between revisions

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|title=--title--
|title=Garlic infused sourdough bread
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|description=--description--
|keywords=#garlic #dough #flour #bread #garlicinfusedsourdoughbread #starter #clingfilm #knead #garlicpowder #thermomix #sourdoughstarter
|hashtagrev=032020
|description=The making of this sourdough bread is a lengthy process only make it when you have sufficient other bread to last you.
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The making of this [[Bread|bread]] is quite a lengthy process, so only make it when you have sufficient other bread to last you.  The timings are also a bit vague because it's a case of doing things when the [[Starter|starter]] and [[Dough|dough]] look 'ready'.
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It uses a [[Rye sourdough starter|rye sourdough starter]] and strong white Canadian [[Bread|bread]] [[Flour|flour]] and has a hydration rate of about 76%.  As this is a wet [[Dough|dough]], you will need a [[Mixer|mixer]] of some kind
{{recipesummary
{{recipesummary
|DatePublished=5th May 2017
|DatePublished=5th May 2017
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|Servings = Serves 6
|Servings = Serves 6
|Difficulty = 3
|Difficulty = 3
|TotalTime =  1 hour, 10 minutes plus hours of resting time!
|TotalTime =  1 day, 1 hour, 10 minutes plus hours of resting time!
|PrepTime =   
|PrepTime =  24 hours
|CookTime =  1 hour, 10 minutes
|CookTime =  1 hour, 10 minutes
|TotalCalories = TBA
|TotalCalories = 1774
|PortionCalories = TBA
|PortionCalories = 295
|Image = [[Image:Garlic infused sourdough bread recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Garlic infused sourdough bread recipe.jpg|thumb|middle|none|alt=Electus]]
 
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[[Image:Garlic infused sourdough bread2.jpg|thumb|300px|right|Garlic infused sourdough bread]]
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A recipe from a garlic *superfan*</span>''


<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span>


The making of this [[Bread|bread]] is quite a lengthy process, so only make it when you have sufficient other bread to last you.  The timings are also a bit vague because it's a case of doing things when the [[Starter|starter]] and [[Dough|dough]] look 'ready'.  
<span class="reviewDesc">Knowing Rosemary's [aka Julia] passion for garlic, this is another of her methods to get her 'fix'.  Thank you Rosemary, you have passed your love of the bulb to me and Anne too. </span>


It uses a [[Rye sourdough starter|rye sourdough starter]] and strong white Canadian [[Bread|bread]] [[Flour|flour]] and has a hydration rate of about 76%.  As this is a wet [[Dough|dough]], you will need a [[Mixer|mixer]] of some kind
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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[[Image:Garlic infused sourdough bread2.jpg|thumb|300px|right|Garlic infused sourdough bread]]
{{RecipeIngredients
{{RecipeIngredients


| 50g [[Garlic|garlic]], peeled weight
| 50 g [[Garlic|garlic]], peeled weight
| 500g bottled or chlorine free water  
| 500 g bottled or chlorine free water  
| 170g 100% organic [[Rye|rye]] [[Starter|starter]] - I used the [http://forkingfoodie.blogspot.co.uk/2015/03/simple-four-day-sourdough-starter-that.html Forking Foodie's Simple Four Day Sourdough Starter].  Remove it from the [[Fridge|fridge]] at least 12 hours beforehand and feed it.
| 170 g 100% organic [[Rye|rye]] [[Starter|starter]]
| 65g strong white Canadian [[Bread|bread]] [[Flour|flour]]
| 65 g strong white Canadian [[Bread|bread]] [[Flour|flour]]
| 65g tepid [[Garlic|garlic]] water from the above
| 65 g tepid [[Garlic|garlic]] water from the above
| 400g strong white Canadian [[Bread|bread]] [[Flour|flour]]
| 400 g strong white Canadian [[Bread|bread]] [[Flour|flour]]
| 250g tepid [[Garlic|garlic]] water from above
| 250 g tepid [[Garlic|garlic]] water from above
| 10g [[Salt|salt]]
| 10 g [[Salt|salt]]
| A further 20g [[Garlic|garlic]] water from above
| A further 20g [[Garlic|garlic]] water from above
}}
}}
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===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
 
|'''Garlic Water'''
}}
====Garlic Water====
{{RecipeMethod
| Place the [[Garlic|garlic]] and water in a [[Saucepan|saucepan]], bring to the [[Boil|boil]] and boil gently, covered, for 30 minutes.   
| Place the [[Garlic|garlic]] and water in a [[Saucepan|saucepan]], bring to the [[Boil|boil]] and boil gently, covered, for 30 minutes.   
| Strain the [[Garlic|garlic]] and use to [[Chuck|chuck]] into something else.
| Strain the [[Garlic|garlic]] and use to [[Chuck|chuck]] into something else.
| Allow the water to cool until it is about 35°C.
| Allow the water to cool until it is about 35°C.
}}
|'''The Starter'''
====The Starter====
{{RecipeMethod
| Mix the [[Starter|starter]] with the 65g of cooled [[Garlic|garlic]] water and 65g of the [[White flour|white flour]].
| Mix the [[Starter|starter]] with the 65g of cooled [[Garlic|garlic]] water and 65g of the [[White flour|white flour]].
| Place in a bowl, cover with [[Clingfilm|clingfilm]] and make an hole in the top to encourage air-borne bacteria.
| Place in a bowl, cover with [[Clingfilm|clingfilm]] and make an hole in the top to encourage air-borne bacteria.
| Leave until it is nice and bubbly.  The length of time this takes, does depend on the temperature at which it's kept - it will be quicker in a warm airing cupboard than at room temperature.  It is up to you how you do this, but obviously don't use the airing cupboard unless you are going to be around to keep and eye on it. I tend to leave mine at room temperature overnight.
| Leave until it is nice and bubbly.  The length of time this takes, does depend on the temperature at which it's kept - it will be quicker in a warm airing cupboard than at room temperature.  It is up to you how you do this, but obviously don't use the airing cupboard unless you are going to be around to keep and eye on it. I tend to leave mine at room temperature overnight.
}}
|'''Autolysis'''
====Autolysis====
{{RecipeMethod
| A couple of hours before you think your [[Starter|starter]] might be nice and bubbly, mix the 400g Canadian [[Flour|flour]] with the 250g [[Garlic|garlic]] water.
| A couple of hours before you think your [[Starter|starter]] might be nice and bubbly, mix the 400g Canadian [[Flour|flour]] with the 250g [[Garlic|garlic]] water.
| Leave for about 2 hours.
| Leave for about 2 hours.
| Meanwhile, dissolve the [[Salt|salt]] in 20g hot [[Garlic|garlic]] water
| Meanwhile, dissolve the [[Salt|salt]] in 20g hot [[Garlic|garlic]] water
}}
|'''To make the final dough'''
====To make the final dough====
{{RecipeMethod
| Mix the [[Salt|salt]] mixture with the autolysed [[Flour|flour]].
| Mix the [[Salt|salt]] mixture with the autolysed [[Flour|flour]].
| Add the bubbly [[Sourdough starter|sourdough starter]] and mix thoroughly.
| Add the bubbly [[Sourdough starter|sourdough starter]] and mix thoroughly.
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===Variations===
===Variations===
You can add some [[Garlic powder|garlic powder]] to the [[Dough|dough]], but don't over do it as the powder caramelises and can make the [[Bread|bread]] look burnt, even though it isn't
You can add some [[Garlic powder|garlic powder]] to the [[Dough|dough]], but don't over do it as the powder caramelises and can make the [[Bread|bread]] look burnt, even though it isn't
===Chef's notes===
Starter: I used the [http://forkingfoodie.blogspot.co.uk/2015/03/simple-four-day-sourdough-starter-that.html Forking Foodie's Simple Four Day Sourdough Starter].  Remove it from the [[Fridge|fridge]] at least 12 hours beforehand and feed it.
{{RecipeLine}}
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[[Category:Recipes|Bread]]
[[Category:Recipes|Bread]]
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[[Category:Garlic recipes|Bread]]
[[Category:Garlic recipes|Bread]]
[[Category:Baked or roasted|Bread]]
[[Category:Baked or roasted|Bread]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/bread|#bread]] [[Special:Search/garlicinfusedsourdoughbread|#garlicinfusedsourdoughbread]] [[Special:Search/starter|#starter]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/knead|#knead]] [[Special:Search/garlicpowder|#garlicpowder]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/sourdoughstarter|#sourdoughstarter]]
</code><!-- /footer hashtags -->

Latest revision as of 16:57, 7 December 2023

This recipe requires preparation in advance!

The making of this bread is quite a lengthy process, so only make it when you have sufficient other bread to last you. The timings are also a bit vague because it's a case of doing things when the starter and dough look 'ready'.

It uses a rye sourdough starter and strong white Canadian bread flour and has a hydration rate of about 76%. As this is a wet dough, you will need a mixer of some kind

Garlic infused sourdough bread
Electus
Servings:Serves 6
Calories per serving:295
Ready in:1 day, 1 hour, 10 minutes plus hours of resting time!
Prep. time:24 hours
Cook time:1 hour, 10 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:5th May 2017

Best recipe review

A recipe from a garlic *superfan*

4.7/5

Knowing Rosemary's [aka Julia] passion for garlic, this is another of her methods to get her 'fix'. Thank you Rosemary, you have passed your love of the bulb to me and Anne too.

Paul R Smith

Garlic infused sourdough bread

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 50 g garlic, peeled weight
  • 500 g bottled or chlorine free water
  • 170 g 100% organic rye starter
  • 65 g strong white Canadian bread flour
  • 65 g tepid garlic water from the above
  • 400 g strong white Canadian bread flour
  • 250 g tepid garlic water from above
  • 10 g salt
  • A further 20g garlic water from above


Method

  1. Garlic Water
  2. Place the garlic and water in a saucepan, bring to the boil and boil gently, covered, for 30 minutes.
  3. Strain the garlic and use to chuck into something else.
  4. Allow the water to cool until it is about 35°C.
  5. The Starter
  6. Mix the starter with the 65g of cooled garlic water and 65g of the white flour.
  7. Place in a bowl, cover with clingfilm and make an hole in the top to encourage air-borne bacteria.
  8. Leave until it is nice and bubbly. The length of time this takes, does depend on the temperature at which it's kept - it will be quicker in a warm airing cupboard than at room temperature. It is up to you how you do this, but obviously don't use the airing cupboard unless you are going to be around to keep and eye on it. I tend to leave mine at room temperature overnight.
  9. Autolysis
  10. A couple of hours before you think your starter might be nice and bubbly, mix the 400g Canadian flour with the 250g garlic water.
  11. Leave for about 2 hours.
  12. Meanwhile, dissolve the salt in 20g hot garlic water
  13. To make the final dough
  14. Mix the salt mixture with the autolysed flour.
  15. Add the bubbly sourdough starter and mix thoroughly.
  16. Now you can either knead the dough using a dough hook or the knead setting on a Thermomix, or if preferred omit the kneading altogether and use the stretch and fold method, repeating every 30 minutes or so.
  17. I tend to give it a bit of a knead, then place in a oiled bowl, followed by a couple of stretches and folds.
  18. Whatever you do, don't knock the dough back - just handle it gently.
  19. Keep covered.
  20. When the dough has roughly doubled in size, shape as desired.
  21. As it is a wet dough you may find that it will need some support eg loaf / cake tin or banneton, unless you are skilled at handling wet dough (which I am not).
  22. Try not to deflate the dough too much whilst shaping.
  23. Cover with clingfilm and leave to prove.
  24. Bake at 230° C (450° F - gas 8), [fan oven 210° C] for about 40 minutes and allow to cool on a rack.

Variations

You can add some garlic powder to the dough, but don't over do it as the powder caramelises and can make the bread look burnt, even though it isn't

Chef's notes

Starter: I used the Forking Foodie's Simple Four Day Sourdough Starter. Remove it from the fridge at least 12 hours beforehand and feed it.

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#garlic #dough #flour #bread #garlicinfusedsourdoughbread #starter #clingfilm #knead #garlicpowder #thermomix #sourdoughstarter

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