A super crunchy crust, with a soft and spongy centre; this bread is punchy and well flavoured. Surprisingly, much of the taste comes from the pepper and rosemary, because roasted garlic is much lighter and creamy. For more of a garlic burn, you could skip the roasting part, and this would give the punchier garlic flavour of store-bought garlic bread. I was going to make soup with this bread, to soak up some of the crunch, but I actually can’t be bothered and so I’m munching on this bread alone. It really is yummy.
Fermenting this bread involves making the dough paste the day before (or several days before) and allowing it to bubble and froth. Fermented foods are actually super healthy, and together with garlic and rosemary – both providing beneficial nutrition against colds and viruses – this makes for a great Wintery meal. This recipe is based on one from Lorena Bull. I actually couldn’t find the recipe when I was making it, and so I managed to guess most of it. It ended up being right where I left it and I was happy to see the recipe was exactly like the sourdough recipe I usually use.
1 large bulb of garlic – roasted an hour *
1 TB oil
1 tsp instant yeast
3 cups flour
1 TB oil
2 tsp salt
1 TB dry rosemary
½ cup water
*Note: I used pre-peeled garlic. I counted out 15 large cloves and wrapped in a piece of foil. When I was roasting some veggies, I placed the package on the same tray and roasted for the hour. The garlic will cook and become beautifully caramelised. As noted above; skipping this will create a punchier garlic burn, which is more in-line with store-bought garlic bread.
1. In a bowl, combine all of the ingredients. Cover the bowl with plastic wrap and let it sit somewhere warm overnight.
2. The next day, use your stand mixer to knead the dough for 5 minutes. I also added in about a tablespoon of pepper, for spice. Shape into a ball and let rise for another 2 hours.
3. When 30 minutes remain of the 2 hours, preheat your oven to 180°C.
Place a large, lidded casserole dish in the oven to heat up.
4. Remove the pan, carefully, and spray some oil over the inner base.
Pour in your dough and place the lid on the dish.
5. Bake for 30 minutes.
6. Remove the lid and bake for another 15-30 minutes,
depending upon how cooked your bread is. A good tap should give you a hollow sound.
Butter it up.