Roasted Garlic Bread
This hearty and aromatic roasted garlic bread is a labor of love from start to finish, resulting in a flavorful loaf that will impress even the most discerning bread enthusiasts. The process of making this bread involves creating a sponge that ferments slowly overnight, infusing the dough with complexity and depth of flavor. With each step carefully crafted, from kneading to shaping and baking, this recipe promises a rewarding and delicious outcome that is well worth the effort.
— Constant Cookbook
Ingredients
- 1/4 tsp. plus 1 Tbs. active dry yeast
- 1 3/4 cups plus 2 Tbs. water
- 3 cups bread flour
- 1/4 cup plus 2/3 cup whole wheat bread flour
- 1/4 cup roasted garlic paste
- 1 Tbs. salt
Instructions
- Have all ingredients at room temperature.
- To make the sponge, in a bowl, dissolve the 1/4 tsp. yeast in 3/4 cup of the water. Add 1 cup of the bread flour and 1/4 cup of the whole wheat bread flour and stir until blended. Let the mixture stand at room temperature until it rises and crests, 8 to 10 hours. The surface will be bubbly and shiny.
- To make the dough, dissolve the 1 Tbs. yeast in 1/2 cup of the water. Then add the remaining 1/2 cup plus 2 Tbs. water to the sponge and stir to loosen.
- In the bowl of an electric mixer, combine the remaining 2 cups bread flour, the 2/3 cup whole wheat bread flour, the garlic paste, sponge, yeast mixture and salt. Using the dough roller or dough hook, knead on medium speed for 4 minutes. Increase the speed to high and knead for 4 minutes more.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise until doubled in volume, about 1 hour. Transfer the dough to a floured surface. Using a pastry scraper and floured hands, shape and fold the dough until smooth. Return it to the bowl, cover with plastic wrap and let rise again.
- Preheat an oven to 500ºF.
- Turn the dough out onto a floured surface. With floured hands, shape the dough into a rectangular loaf about 12 inches long. Transfer it to a floured rectangular stoneware baker, cover with the lid and let rise until doubled in volume, about 1 hour.
- Reduce the heat to 450ºF. Transfer the baker to the oven and bake, covered, for 45 minutes. Remove the lid and bake until the crust is deeply browned and the loaf sounds hollow when tapped on the bottom, about 15 minutes more.
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