ROASTED GARLIC BREAD

ROASTED GARLIC BREAD image

Categories Bread Bake Phyllo/Puff Pastry Dough

Number Of Ingredients 19

Ingredients

Levain Ingredients:
22 g mature 100%-hydration sourdough starter
31 g water
30 g flour
30 g whole wheat flour
Final Dough Ingredients:
500 g flour
390 g water
all of the levain
12 g salt
Filling and Embellishment Ingredients:
3 T. roasted garlic paste
60 g grated hard cheese (I used Manchego; the original recipe calls for Dry Jack or Asiago)
2 whole unpeeled garlic cloves
8 whole parsley or cilantro sprigs
Roasted Garlic Paste:
3 whole heads of garlic
3 T. olive oil
salt and pepper to taste

Steps:

In bowl mix levain ingredients & mix w/ hands until mixed. Cover & ferment 8 hrs until expanded In bowl of mixer w/ dough hook, combine levain, flour, salt, & 85% of water (save 60g). Mix at low until combined Increase speed to med & continue mixing to med level of gluten development Add remaining water & mix until incorporated. It will be v soft & won't come together around hook but should have strength & elasticity Transfer to covered lightly oiled container. Ferment 4 hrs at room temp w/ folds at 30, 60 & 90 min. It will be v slack & not hold shape well but will have more body after folds Turn dough to lightly floured counter & divide in 2. Shape into balls & rest covered 20 min Turn dough smooth-side down on floured counter. Press into thick disc. Spread 1.5 T of garlic paste in center of dough & top w/ 1/2 the cheese Pull sides of dough around filling to form pouch. Turn over & gently round to smooth ball keeping filling in center. Pinch seam firmly closed Make sm X in center of each & twist unpeeled clove into it. Wet 3 or 4 parsley/cilantro sprigs & put around garlic Dust w/ flour & place decorated side down in floured, linen-lined baskets Proof at room temp, covered 4 hrs Meanwhile preheat oven w/ baking stone to 425. Prepare steam needed Turn onto parchment & slash circle around each, 1 inch from edge Slide parchment w/ loaves onto stone. Bake 10 min w/ steam & 25 min w/o steam until golden. Turn off oven & leave loaves in 10 min w/ door ajar Cool on rack. Brush flour from parsley w/ brush Before serving heat 10 min at 350 Roasted Garlic Paste: Preheat to 350 Cut 1/4 inch off top of each head to expose cloves but leave whole. Remove loose skin from outside Place each in cup of muffin tin & drizzle w/ tsp of olive oil each. Cover tops w/ foil Roast 1 hr until soft Cool until handleable then remove from skins Mash together garlic, 2 T olive oil & salt & pepper to taste Store in fridge until use