I put my garlic on a piece of toasted bread for a couple of minutes to soak the extra oil instead of using paper towels. The oily toast is great with some brie and/or balsamic vinegar glaze
I actually use this as my base recipe for a regular loaf or add ins. It’s the BEST loaf I have ever had. I think the oil is what does it. I just made it with cheddar and jalapeños today ❤
I'm in the process of making this for the second time, it's almost done proofing. & sending this to my very pregnant, roasted garlic loving friend, lol. I absolutely LOVE this recipe! My home & hands smell AMAZING & I've had so many compliments! Am making another one tomorrow for my fiance & I, to have for the week! I actually chop the roasted garlic up into smaller pieces. And tomorrow, im just adding the garlic infused oil & some rosemary. Thank you for posting this recipe! It is perfection!
This is one fantastic recipe! Great dough. my oven spring wasn't as good as in the video (mine all turned out more dense, maybe the flour or difference in atmosphere, oil or technique), but this one was VERY tasty loaf!!! Makes the house smell like an upsacle italian restaurant. Goes well with anything garlicy. keeping this recipe! Ive made it 3x and have not tweaked this recipe in any way. I make extra garlic, because everyone here loves to dip the bread in the leftover oil.
Made this today, best bread so far! I used fresh rosemary, added some feta and started in a cold oven at 425 F. This was my first try at infused bread. Thank you!
Soooo I made this today, minus the rosemary, & OMGGGGGG, it is literally the BEST TASTING bread IVE EVER HAD- & that’s saying a lot bc I worked in the restaurant & catering biz for 10+ years!! Thank you!! This will def be a regular recipe we will be using!
I'm making one too tomorrow. The garden garlic was sauteed already and the starter has been fed this evening.. also will skip the rosemary but I will use a little thyme instead.
Many thanks for this recipe and explanation. Did just one change: I used whole wheat and bread flour (50/50) - works perfect - just because prefer with whole wheat. Soft, aromatic, and irresistible loaf. And thank you for endless way for sourdough starter.
Grant. The best way to incorporate added ingredients such as nuts, raisins, herbs etc is to create a laminate. Add the ingredients when you have the dough stretched out on your surface. It’s by far easier and faster to uniformly incorporate. Also after you you close your laminate (fold it up) toss ingredients onto the outer surface after each fold.
My Austrian mother used to make a strudel by stretching the dough bit by bit across the kitchen table (seats 6) and a few inches down the sides. Then she would drop bits of the filling everywhere before taking the table cloth up at one end and methodically rolling the dough and filling to the end. Then she coiled the strudel in a large pan and baked it. She used to say the dough was ready only once it was thin enough to be able to read a newspaper underneath. To die for.
I had garlic bread from a bakery a few years ago. Gosh, it was great. I haven’t seen a garlic recipe on line yet….. I’d like to try your recipe. I’ll definitely try this recipe. Thank you for putting this video together.. oh… love the Halloween towel.. !!!! 🎃
Thanks, Rob! It was my first time adding garlic to dough, and the result was great! And I gotta use the towel while it’s seasonal. 😂 You might see it one or two more times this year. Thanks for the comment!
Sorry, one more question... Does the fermentation time start when i mix everything at the beginning? Or once everything is mixed, stretch & folds are done & all the additions are in? Thanks :)
Hi again, Grant. So if i want to double this recipe. When would i separate the dough into two seperate loaves? So since i decided to ask right in the middle of making this bread. Im going to guess & just divide after the first 30 stretch & folds, right before u add the additions. Im sure it'll be fine. Just wanted to ask your thoughts when u have a chance 😊 All the best! Happy Baking!
Actually, you would divide after the dough has gone through bulk fermentation, before the shaping step. But, if you have already done what you described above, it should be fine too 😊
...mann that's a tall proud bread. Oven spring is amazing. You broke all the rules..adding salt and oil to the stater..huge No....few folds..yet achieved a beautiful sour bread..there has to be some hidden secret..
Agreed! I hate seeing additives on the ingredients list. I know commercial flours like King Arthur aren't perfect, but it's the best we've got around here when it comes to what you can find in the grocery store. Bob's Red Mill is pretty good too.
Hey Grant. Ive made this once before & it was fabulous. So thank you! I have a couple of questions for you: I've read that olive oil can inhibit fermentation of the dough and to add it after the "fermentalyse" Secondly, ive read that GARLIC olive oil can inhibit the fermentation process completely. Now I've mentioned that i made this recipe before with great success, so I'm questioning what i read.. & did came from a very popular blog 😬🤷🏼♀️ Just curious what your thoughts are on all this. I am an intermediate SD baker so am curious what you think of that info. Thanks so much! Love your channel. Kindly, Cherish
I think that a relatively small amount of oil and garlic won't affect the fermentation too much. Possibly using a huge amount of raw garlic or ground cinnamon could have a negative effect on the bacteria, but at this level it's not a big deal. I hope this helps!
Yes, thank you! I've actually used ground cinnamon, too, & it didn't hurt anything. I'm just getting started baking SD & fermentation is my weak spot at the moment. I know all the signs, but am always second-guessing myself. So wanted to make sure. Im actually getting ready to bake this loaf (this recipe) & i believe it's done proofing in fridge (been 13hrs) it isn't showing any big bubbles & i can't remember if the last time i baked this if it had large bubbles, either? Poke test is showing it's perfect, so hoping it'll come out good 🙏🙏🙏 Bulk Fermentation looked like it went really well. Lots of bubbles on sides & bottom, doubled in size domed on top & where it touched the cambro container, it was slightly pulling away. I just have to keep doing it & learning as i go 🙏 thanks for your feedback, really appreciate it 👍🙏🥖
I just found your awesome channel..this recipe looks amazing!! My starter is an issue..not very bubbly...I think my old house is too cold..I like it 63 to 65 degrees...I am struggling with the ridiculousness of heating my house for my sourdough starter..🙄 maybe a seed warming pad... I won't give up..I really want to make good bread.. 🤗
My house is cold too, but next to fridge overnight helps. Use half rye flour in starter…it really helps it activate easier. Between stretch & folds I place my bread mix in microwave that’s been pre-warmed. It stays @ 77 F deg, & mix develops nicely. Oven w the light on works too. Buy a small digital thermometer & place in the area w starter or bread mix, to check if it’s is warm enough. 68-80 F deg is my guideline.
I lived with my younger son in WI in an old house and I kept my starter in an Igloo thermal lunchbox (8 qt size) with some Mason jars filled w/ hot water, and wrapped up in fiber cloths. When I needed to proof dough, I took the starter out & put the proofing container in. A bit of work, but it was just the 2 of us, and the 850g dough loaf was enough for us for the week. The little ones didn't like the crusty bread, so they had tortillas when they came over every weekend. And Friday was my baking day so it all worked out. ❤
Is there a substitute for the Dutch oven? Would two disposable aluminum pans stacked work kind of the same? I recently had my baking stone obliterated by my own clumsiness, and my ex roommate refused to give up my Dutch oven when I moved out 🙃
I don't cook anything in aluminum as it's linked to Alzheimer's. If I have to use it for something I put parchment paper on the food then the foil over that.
@@GrantBakes I made a roasted garlic, cheddar & beer a couple weeks ago. But super excited to try it with the garlic infused oil. Haha, I have 4 grown kids that can’t get enough! I always use your recipes… thank you!!
Hello! I’m absolutely beginner in sourdough baking. I like your videos and recipes very much - simple, without too much extra chatters… but! I have a question. As far as I know sourdough doesn’t like high room temperature at the proofing stage. We live in Israel. Now it’s +27C in my kitchen. How can I proof my dough and don't let it to over ferment? I hope you understand my question Thanks
It will proof faster so just keep an eye on it because it may be ready in 2.5 hours. I find it's better to shape the dough once it has risen 75% instead of double.
I did mine in an oven that had baked something and was turned off. I kept it there for a couple hours and it softened up nicely. Olive oil shouldn't be heated to bubbling, it gets damaged.
Grant: Great video and delicious looking bread ! Wish your measurements were in U.S. quantiles. (I don't do 'grams') Still gave you a thumbs-up for a great clip.
I appreciate the thumbs up. Since I weigh my ingredients on a scale, I don't usually include cups/tablespoons since it would inherently be inaccurate. But I understand the frustration. If you bake bread a lot, which you might already, I would highly recommend getting a digital scale. Whether you use grams or US ounces, it's much more precise than measuring by volume. Once I made the switch I saw a big difference. To each their own though! The digital scale I recommend is on my website here: grantbakes.com/recommended-baking-tools/
@@GrantBakes Howdy Grant. I do bake bread quite a bit. I have two digital-scales but the only item I weigh is sour-dough starter. due of the varying ratio of water to flour varies. Truth-be-told, my family and those we share bread, pastries, biscuits, etc. with can't tell the difference. Thus... not worth the time nor the effort.
To be helpful, I used to bake breads with cup and spoon measurements only to be disappointed. I bought an inexpensive scale to weigh measurements and it's game changing. Highly recommend it.
Can I ask why you don't mix the dough more before starting the stretch and folds, I noticed in my own baking when I did it had a big difference on the final result and some bakers (I think proof bread in their video on artisan home made hand mixed sourdough) talk about mixing for 10-15 minutes untill the dough is completely smooth before letting it autolyse. Besides, doing stretch and folds immeadiately seems a bit.. pointless? The gluten needs 20-30minutes minimum after mixing to even bind to the protein and strengthening those protein bonds is the whole point of the stretch and fold, no? You say at 3:00 after the stretch and fold the dough is smooth but honestly I see several lumps still in the dough of both flour and oil, especially with inclusions like this I'd like my ingridients to be really well incorporated. But maybe I'm just overly picky and this isn't actually necessary? I'm gonna try this recipe and bake it for my family this weekend, but i'll add the garlic at the final step before preshaping with a lamination to avoid the moisture ruining the gluten network and getting on the outside of the dough. Thanks a bunch!
If I was running a bakery I would probably let the dough develop more fully in the mixer before the initial rest as well. But, I think on such a small scale in my home kitchen, mixing everything together roughly and then letting it rest for 30 minutes before doing stretch and folds works for me. The dough definitely gets smoother and smoother after each set of folds, as you noticed. And to clarify, I always do a rest of 30 minutes after mixing before starting stretch and folds. So I don't start doing stretch and folds right away. You're right that the rest period is key!
For me, sourdough baking has become a hobby. Thanks to this RU-vid channel and maybe 2 select others. So for me, the time commitment is worth the results. But I can also see why one wouldn't wish to put in the time. If you were a neighbor I'd gladly double it as Grant Bakes suggested and bring you a loaf.
Why does every RU-vid cook start saying “…go ahead and…” a zillion times per episode? “Go ahead and…” is a lazy speech crutch that contributes nothing to the sentence. It’s infuriating once you start noticing it.
Maybe just stick to perusing cookbooks. We all have our pet peeves, don't we? Mine is when one of these youngsters one the phone responds "Perfect!" when I successfully relay some basic information, such as my name or something. ☺️
You might've had something off that you added to the bread. Or that you ate with the meal. It's more than unusual to have this reaction from sourdough bread. Is your starter ok? I also realize that your post is from a month ago. Are you ok? Did you figure out what might've made you sick? 😢
