So garlicky. So good.
Looking at garlic cut cross-section always makes me vaguely uncomfortable. Those holes, man.
I used the same wholemeal recipe as my Yin-Yang Sourdough.
And I finally unearthed a knife sharp enough to score my bread! My sourdoughs will now soar to greater heights.
I’ve previously made another roasted garlic bread (although it wasn’t a sourdough) and I decided to go back to the flavour because it’s sooo good. The garlic becomes sweeter and nuttier after roasting, and, of course, you don’t get the raw garlic smell/taste anymore.
Also, I think it’s time to compile a list of Sally’s (my sourdough mother/starter) many children.
- Sally’s White Child (Classic White Sourdough)
- Sally’s Brown Twins (Rye Sourdough, Onion Rye Sourdough)
- Sally’s Olive Twins (Olive Sourdough with Fresh Rosemary, Olive Sourdough Fougasse)
- Sally’s Italian Child (Sourdough Pizza)
- Sally’s Mixed-Race Child (Yin Yang Wholemeal Sourdough)
- And the newest addition to the family, Sally’s Smelly Child (you’re looking at her)
Sally sure gets around.
- 250g sourdough starter (mine was at 100% hydration, see notes)
- 125g strong white flour
- 250g wholemeal flour
- 225g water
- 12g salt
- 3 bulbs of garlic (see notes)
- Cut each garlic bulb into half horizontally and wrap them in foil. Bake at 200°C until garlic is browned. Let cool before squeezing all the garlic paste out.
- Mix the starter with the water in a large bowl until combined. Then add the flour and mix.
- Tip out onto a work surface and knead until smooth and elastic. It might be a bit sticky at first but just keep kneading and it will come together.
- Cover and let rise for about 5 hours until doubled in size.
- Shape and place the dough into a well-floured banneton (of if you don’t have one just shape it well). Cover and let rise in the fridge overnight.
- The next morning, let the dough come back to room temperature
- Preheat your oven to 230°C, and place a tray half-filled with water at the bottom of the oven. This is to create a steam oven.
- Tip the dough out of the banneton onto a lined baking tray. Score the dough (if you want) and put into a preheated oven. Spray the oven liberally with water from a spray bottle.
- Bake at 230°C for 30 mins. Then turn down the heat to 200°C and bake for 20-30 mins.
- The bread is ready when you tap it and it sounds hollow. Let the bread cool on a cooling rack before cutting into it.
- The bulbs of garlic I had were quite small, I think 3 of them could have fit on one hand. Adjust according to the size of garlic you have/your preference.
- I’ve adjusted the salt content from the Yin-Yang Sourdough recipe since I used 8g and it tasted a little under-salted.
- A 100% hydration starter just means my starter was equal parts by weight flour and water. If you have no idea what I’m talking about check out my previous post on sourdough.
- This bread is a 50% wholemeal bread at 70% hydration.
- Letting the bread rise a second time in the fridge retards its growth, giving it a stronger flavour.
- Scoring helps direct the shape your bread will rise when baked. For example the big cross I used in this sourdough is supposed to help it rise upwards.