Don’t be ashamed to pucker up after a slice of this allium scented bread. Chances are, you’ll get a second date if you share. Roasting the garlic softens the flavor, giving the baked bread a comforting, mellow aroma. The Baker’s Percentage for this bread is as follows:
Total Flour 1,000 g 100%
White Flour 900 g 90%
Whole-wheat flour 100 g 10%
Levain 200 g 20%
Water 700 g 70%
1 Head of Garlic
Salt 20 g 2%
To roast the garlic, preheat your oven to 400 degrees. Cut off the top 1/4 inch of the garlic head. Wrap the garlic in foil (throw in some fresh herbs like rosemary or thyme to give it a great earthy flavor) and roast for about 1 hour. The garlic will be sticky and soft. Let cool to room temperature.
Squeeze out the roasted garlic at the beginning of the Mix and continue on through the bake.
This bread is good on its own, but a special treat when grilled with a good melty cheese and slowly softened onions. And of coarse, garlic bread.