First Date

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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.

Bun in the Oven

I’ve added a new (and final) page entitled “Bake.” In it, you will find the last steps of the bread making process. Give it a go!! In the coming weeks I will be sharing some new and specialty breads, so keep checking back. Please send me your feedback on the Country Sourdough if you try it. Opus Est Diligo.

Divide and Conquer

I’ve added a new page entitled “Divide, Shape, Proof.” We continue the process up until the bake. I should have the last page, dealing with the bake, available after next week. This would be a good opportunity to have a go at starting a sourdough culture.