Artisan Sourdough Garlic Bread Food
BASIC ARTISAN SOURDOUGH BREAD RECIPE
Provided by Victor
Number Of Ingredients 6
Steps:
- Two nights before bakingFeed mature sourdough starter using the levain formula above.
- The night before baking, around 6:00PMMix all of the ingredients in a large bowl, cover with a plastic wrap and let rest for 30 minutes to 1 hour.
- Thirty minutes to one hour later, around 7:00PMPerform a set of stretch and folds. Cover and let rest.
- Around 7:45PM and 8:30PMPerform two additional sets of stretch and folds. Cover and let rest.
- Around 10:00PMDepending on your ambient temperature, the dough should double in size by around 10:00PM. In my case, at around 66F - 67F ambient temperature the dough doubles in size in about 4 hours. If not, wait until it does, about an hour or so.Turn the dough over onto a flat, smooth surface. Divide into two equal pieces, pre-shape, flip and let rest for 20 minutes.
- Around 10:20PMFold the loaves one more time, pinch the seams (optional), dip into sesame seeds and place into 14" oval proofing baskets, seam side up. Cover with each with a piece of paper towel, then wrap with a piece of plastic wrap. Proof in a cool place (around 66F or lower) overnight.
- The morning of baking, around 7:00AMPlace the baking stone on the rack about 3 positions from the top. Place a kitchen towel in a bread pan, or a small cake pan, fill with hot tap water and place on a rack below the baking stone, to the side of the stone. Preheat the oven to 500F.
- Around 7:45AM - 8:00AMPrepare two pieces of parchment paper slightly bigger than the proofing baskets. Turn the dough pieces onto parchment paper. Score with a serrated knife. Using a pizza shovel, transfer the dough into the preheated oven. Using a water spray, spray some water on the sides of the oven to create some extra steam, and quickly close the oven door. Drop the temperature to 475F and set the time to 20 minutes.
- 20 minutes laterRemove the bread pan with water from the oven. Drop the temperature to 450F and continue baking the bread for an additional 25 minutes.
- 25 minutes laterRemove bread from the oven and set on a cooling rack to cool down for an hour. Then slice and enjoy.
ARTISAN SOURDOUGH GARLIC BREAD
I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!!
Provided by startnover
Categories Sourdough Breads
Time 23h45m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
- When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
- Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
- Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
- Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
- Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
- Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
- Preheat oven to 475°F.
- Slash the top of the loaf 4 times with a sharp knife.
- Spritz loaf and oven with water.
- Bake in 475°F oven for 3 minutes spraying 2 more times.
- Turn the oven down to 375°F (if it is baking to fast try 350°F).
- Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
- Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
- This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.
SOURDOUGH GARLIC BREAD
YUM, I just found this one today and it IS good. Garlic lovers will love this bread. Recipe from Sunset Magazine.
Provided by Hey Jude
Categories Breads
Time 10m
Yield 12 pieces
Number Of Ingredients 5
Steps:
- Mix the olive oil, garlic and parsley in a small bowl.
- Cut each loaf of bread crosswise into thirds, then cut each third in half horizontally.
- Brush or spoon garlic mixture generously on the cut side of each piece.
- Sprinkle each with the cheese.
- Place pieces, cheese side up, on a baking sheet and broil 8 inches from heat until well browned, about 3-4 minutes.
- Serve warm.
Nutrition Facts : Calories 308.1, Fat 12.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 525.2, Carbohydrate 40.2, Fiber 2.3, Sugar 0.2, Protein 8.4
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- New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
- IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
- Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
- Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.
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