Roasted garlic levain

I am probably in an intensive baking period so I try a lot of new recipes of bread. Not only basic breads but also flavored bread. Now it is the right moment for a garlic bread. The taste of garlic is not very intense and gives a nice spicy flavor to the bread.


Preferment (total 360g):
  • 200g bread flour 
  • 120g water
  • 40g stiff sourdough

Final dough (total 1805g for 2 breads):
  • 700g bread flour
  • 100g whole wheat flour
  • 530g water
  • 50g olive oil
  • 20g salt
  • 10g yeast
  • the above preferment (360g)
  • 35g roasted sliced garlic 

  1. Make the preferment 12 hours before. Let it sit at 21ºC.
  2. Mix all ingredients for 10 minutes.
  3. Bulk fermentation 1h30".
  4. Shape it in 2 oblong loafs.
  5. Final fermentation in floured bannetons for 1h30.
  6. Score the loafs.
  7. Bake for 45" at 240ºC with steam in the first 15".

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 194-195.


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