Roasted Garlic Sourdough
My other experiment yesterday was a Roasted Garlic Sourdough with about 30% whole wheat flour.
I didn't time this one quite right. First it was going to fast and I had to leave the house, so I folded it and set it outside, where I guess it was a little cooler than I thought. That really showed down the fermentation and I wanted it out of the oven by dinner, so I ended up switching the order of my bakes (hence the really hot oven for the White Chocolate Apricot Sourdough, which I'd planned on baking second once I'd cooled the oven a bit). So the crumb is tighter that I wanted, but still perfectly acceptable.
It's pretty good. There is a strong garlic flavour even in the slices without cloves in them. Fairly heavy in that you don't need to eat much to fill up. I'm not sure I'll make it again unless I have an occasion when I know I'll have folks around to share with, but I'm glad I tried.
Comments
Floyd, I think it looks good and would love it daily. Roasted garlic sourdough is one of my favorites and one of the reasons I am learning to bake. Might oughta try it this weekend. :)
Thanks!
Very nice bake Floyd.
That explains the dark chocolate bottom on the white chocolate loaf. Well done.
Happy Baking
Pretty looking loaves of garlic sourdough, Floyd! Sourdough goes so well with garlic and wholewheat. I have overlooked the appeal for too long, time to it.
Do you cook the garlic and mash it into the bread or mash it raw?
Thanks!
-Khalid
I tossed the garlic cloves in olive oil and roasted them in the oven for about 45 minutes, then let them cool a bit and mixed them into the dough. Some of them got mashed in the process and spread in the dough, though others stayed intact.
Floyd,
This looks so delicious. I may take the plunge and roast some garlic and add it in this weekend. Your white chocolate apricot has me thinking of sweet desserts!
Warm regards,
Casey