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Monday, April 25, 2011

GARLIC BREAD (so good you're bound to get lucky...garlic breath and all)

I remember a mere seven days ago when I so naively squeezed gorgeous, roasted garlic from its skin and smooshed it between crusty bread.  And I lived in this ignorant bliss for many, many a year.  I thought that life could not possibly get any better than that.  Throw in a bottle of wine and some good cheese, maybe.  Well, world just got flipped on its head and then spun around by its knees (like watching one of the mind-blowing b-boys from 'So You Think You Can Dance'.  No longer is it required that I squeeze the garlic from the skins with my fingers onto my waiting loaf of bread.  No more licking my fingers to make sure I don't leave any behind.  From now on, I'll take my tender, pungent, deliciously addicting roasted garlic baked right into my bread.  Oh yeah, you heard me right.  One hand is all I need to convey the garlic and the bread into my hungry mouth.  That frees up my other hand for cheese holding ...and my other one for wine tipping...

Never you mind the fact that you need a good six hours from start to finish.  However, just one bite and those moments just melt away.  Your eyes will roll back in your head and something between a moan and a squeak will try to escape from deep down inside.  You will simultaneously be looking around for people to share this with and a place to hide it away so you can have it all to yourself.  If you already have someone to love, this'll keep 'em around.  If you're on the hunt, just keep this in your purse (or pocket, fellas) and see how many numbers you gather throughout the day.  Or, you may wake up to find yourself in a trance on a park bench with crumbs down your shirt and garlic on your breath.
Dan's Garlic Bread
reworked (by Dan) from Exceptional Breads by Dan Lepard to include a longer rise, less yeast, and less sugar via Living in the Kitchen with Puppies w/ my own wording mixed and jumbled in...
makes 3 loaves

200 ml water, at about 35° C-38° C (95° F-101° F)
1 tsp. fast acting yeast
200 grams strong white bakers flour (bread flour)

225 ml water at 20° C (68° F)
325 grams strong white bakers flour (bread flour)
10 grams sea salt
75 ml extra virgin olive oil

garlic filling
3 heads garlic, separated but not peeled
2 Tbs. extra virgin olive oil
50 ml water
1 Tbs. Balsamic vinegar
2 Tbs. caster sugar
1 tsp. salt
1/4 tsp. black pepper I used white
1 sprig fresh rosemary, leaves picked & chopped

for the pre-ferment:
Stir in the yeast into the water,  when dissolved, stir in the flour until evenly combined.

Leave the mixture covered at warmish room temperature for ~2 hours, stirring the ferment once after an hour to bring the yeast in contact with new starch to ferment.
for the garlic filling:
Break the heads of garlic into cloves and place in a saucepan, cover with boiling water and simmer for ~4 minutes.  Strain the garlic from the water, cover the cloves with cold water to cool then peel the skin from the garlic.

Heat the olive oil in a small sauté pan, add the peeled garlic cloves to it and cook until they are lightly brown on the outside, stirring and shaking from time to time.  Take care not to burn them...this will render them unusable.  Combine the Balsamic vinegar and water, then add to pan along with the rest of the ingredients.  Simmer for ~5 minutes, or until the liquid has reduced to a thick caramel.  Garlic should be tender.  Scrape it into a small bowl and set aside.  This stuff is like candy to me.  Sooooo sticky and caramely and garlicky delicious!

back to the dough:
After ~2 hours, the pre-ferment should have doubled and look bubbly on the surface.
Measure the water into a bowl and tip the pre-ferment into it. Break it up with your fingers until only small thread-like bits remain (this is the elastic gluten you can feel in your fingers).

Add the flour and salt then stir the mixture together with your hands. It will feel very sticky and elastic. Scrape any remaining dough from your hands, then cover the bowl and let sit for 10 minutes. Be sure to scrape around the bowl to make sure all of the flour is incorporated into the dough.

Pour 2 Tbs. olive oil onto the surface of the dough and smooth it over the surface with your hands. Now rub a little oil on your hands and tuck your fingers down the side of the dough and pull the dough upward...stretching it out.  Rotate the dough around so that every part of the dough gets pulled and stretch.  The dough will begin to feel and look smoother.  Leave the dough in the bowl and cover, letting sit for 10 more minutes.

Repeat the pulling and stretching of the dough, for no more than ~10-12 seconds. You may find that an oily piece of dough breaks through the upper surface. This isn't a bad thing...but it is a sign to stop working the dough. Cover the bowl again and leave for a further 10 minutes.

This time oil a piece of the work surface about 30 cm (~12") in diameter. Oil your hands, pick the dough out of the bowl, place it on the oiled surface and knead it gently for 10-15 seconds. Return the dough to the bowl, cover and leave for 30 minutes.

Uncover the dough, oil the work surface once more and flip the dough out onto it.  Stretch the dough out into a rectangle, then fold the right side in by a third.  Fold one more time so that you have a rectangle.  Then fold the in thirds one more time, so that you're left with a square dough parcel. Place this back in the bowl, cover and leave for 30 minutes.

Lightly oil the work surface again and stretch the dough out to cover an area roughly 30cm x 20cm (~12"x8"). Spread the garlic evenly over the ⅔ of the surface of the dough. Fold the bare piece of dough over a third of the garlic-covered dough, then roll this fold of dough over so that the remaining garlic-covered piece is now covered by dough, as well. Then fold this piece of dough in by a third...then in by a third again. Finally place the folded dough back in the bowl, cover and leave for 30 minutes.
Wipe the oil off the work surface and lightly dust it with flour. Pin the dough out again as above and fold it in by thirds two more times (as you did above). Replace it in the bowl, cover and leave for a further 30 minutes.

Pin the dough out again fold it in by thirds two more times. Leave the dough for 10 more minutes.  I want to take this opportunity to mention how gorgeous this dough is...and what a pleasure it is to work with.  It started out a bit sticky, but once the "oil steps" were complete and after each rest period, it just turned light and fluffy like a pillow or a cloud.  You may be tempted to add more flour at first, when it still seems sticky...but don''ll all come together!

During this ten minutes, cover a large dinner tray (or the back of a sheet tray) with a tea-towel. Lightly dust it with white flour.

Set dough on a lightly floured cutting board and cut the dough into thirds, using a serrated knife.

Place the dough cut side up on the prepared (floured towel) tray, then pinch the fabric between each so that they stay separated.
Cover with a clean kitchen towel and leave for 45 minutes.  Preheat oven to 200° C (~400° F) during last 15-20 minutes of this time.  If you have a baking stone, place it on the middle rack of the oven.  Place a metal pan w/ sides on the bottom of the oven and bring a small pot of water to a boil.  If you don't have a baking stone, then simply dust the back of a baking sheet with semolina.

If using a baking stone, dust a pizza peel (or the back of a sheet tray or a small wooden cutting board w/ a handle, like I use) with semolina, then gently scoop the dough up from the cloth, lifting from end to end with your fingers...and place it on the peel.  Quickly slide it onto the hot stone and pour the boiling water into the tray at the bottom (for steam...and a crustier crust) and close the door quickly.  If not using a stone, transfer the loaves in the same manner to the prepared tray.  

Bake for 20-30 minutes (mine took 28), until loaves are a good, rich, golden brown.
I swooned mid-picture-taking when I snatched a slice from the cutting board and placed it in my mouth.  Soft and chewy and studded with sweet, mellow garlic...this is a bread of the gods.  I hurriedly snapped some more shots and half-stumbled in the side door while swooning and shouting to everyone that they HAD to get over here as fast as their legs would take them and eat a slice of this garlic bread.   Common consensus = Out of this world!

I am sharing this post with:
*Bread Baking Buddies (in conjunction w/ Bread Baking Babes) hosted by Babe Natashya at Living in the Kitchen with Puppies this month.
BYOB-badge tnsc HearthandSoulBadge-1 Tasty Tuesdays 33 shades of green delectabletuesday 5569196101_967c9f3b57_o PeppersTuesdaysTastyTidbits TastyTuesdayBB tastytuesdayfortheloveofblogs Countdown_Button_2011

Would you like to comment?

  1. Oh. My. Gosh.
    I need to try this. I don't ever have much luck with yeasty things. Pizza dough fine, but bread and doughnuts and I can't get a sufficient rise. Maybe it's because it's so cold where I live? Alright, well that's still not going to stop me from attempting this!

  2. This bread would kill a vampire but make me happy!

  3. ::dies of all the garlicky deliciousness all up on my computer::

    seriously. you killed me with this. there is nothing i love more than garlic and bread. together?! ::dies again::

  4. These garlic bread is awesome delicious I know that.

  5. FOOOOOOOD PORN AT ITS BEST!!!! OMG. I need six hours. NOW. seriously..this bread looks like all my bread fantasies come true.
    I feel like I would eat it till I was oozing garlic out of my pours!
    and that balsamicy garlicy filling.... I am feeling like if you added some roughly chopped tomatoes and some pasta with would be on like donkey kong.

  6. I don't know where to start. You've nailed this one. Awesome just doesn't do it for this bread although it is truly AWESOME and beyond.
    Thanks so much for baking with us.

    (now, about the third hand tipping the wine - I seriously need one of those!)

  7. Absolutely totally over the top sexy as hell!
    Great bread H, so glad it was such a hit in your home too.
    Bread, cheese and wine. Yeah, you fit right in. ☺♥

  8. I adore garlic bread - oh that lovely squishiness of beautiful cloves. Well done!

  9. YUMYUMYUM! This is gorgeous and yummy looking and I wish I had yeast... rightnow! So I could make it!

  10. Oh, Girlie! You've got my Italian mouth salivating!

  11. We just had garlic soup for supper. You should have brought some of this over. What a party that would be ;-)

  12. Mouth. Watering. This looks soooo good! I've never tried to make bread before though, so it's highly intimidating.

  13. I almost started to dream about the intense flavor of caramelized/ roasted garlic with some fabulous bread -and I am salivating- what a gorgeously fantastic looking bread!!

    US Masala

  14. I love this garlic bread because it has whole garlic cloves..

  15. I don't mind having garlicky breath becoz this bread is looking so the whole garlic poking out of the bread.

  16. Whoa...theres a local bakery here which makes an awesome garlic clove loaf but dosen't look half as good as yours. I love bread making and already my brain is spinning trying to think of something strange to mix through the dough, the possibilities are endless. That's going to be my next post in honor of you...

  17. Que pan tan interesante, la verdad es que se ve de lujo.


  18. Wonderful looking garlic bread, love those garlic bites..

  19. MKIHC...ha ha ha ha! I was wondering who'd comment on my third arm ;)

  20. you do NOT have to tell me twice... i'm making this!


  21. Now that is a piece of heaven Heather!!!My favourite bakery does something similar with roasted garlic cloves and Asiago cheese.

  22. I'd take this over cake any day. WOW!

  23. No kidding - six hours later - the bread better taste as good s it does!

  24. Wow! That sounds amazing! It must be worth all that work!

  25. oh Heather... omg... I can not believe Im here staring at these pictures and dreaming, how amazing does your bread look.

    And thank you for your BBD update, still nothing here. I think it is not hot enough in Sweden... I guess Im missing this month.


  26. ahh your post is so funny! that bread sounds divine, totally worth the garlic breath. i love love love garlic too.

  27. My husband will love this bread. Must try.

  28. Babe, even a vampire would eat this bread. Gorgeous.

  29. I used to THINK that I loved bread...but now I know! Oh man that garlic gives me the chills. I think I need a cold shower.

  30. Now *that's* real garlic bread! Looks wonderful!

  31. um...I will just place my order! Oh my....deliciousness to the tenth power!!!!

  32. Mmmm that pile are garlic die for...yummy! Now you have me wishing I could bake a better bread...and have that third arm for tipping wine! :D

  33. Oh my goodness! I think I need to try this sometime!

  34. You're on a bread kick and I LIKE IT! Looks great!

  35. amazingly yummy bread! bravo! You have made me salivate :)

  36. My Italian husband was the first to introduce oven roasted garlic - dipped in fine olive oil and cracked pepper - I was ingnorant too for so long!

    I've tried putting garlic on the outside of my bread, but while it tastes good, it just looks like burnt garlic - love the idea of putting it IN the bread.

    Yep, this will be my bread I make this weekend - done! :D

  37. I will bring over a bottle if I can join in of this loaf!

  38. I do, I do have a baking stone! Fav think in the world. I think you and I are kitchen soul mates, or at least garlic godesses. ;) I have tried to re-create this fav Artisan bread of mine before with so-so results. THANK YOU SO MUCH for this recipe! Making it tomorow!

  39. Absolutely gorgeous! Your bread is always super! Love the dancing words at the intro, too. Capture the zest of this bread.

  40. I think I could eat an entire loaf all by myself. Looks awesome!

  41. i absolutely love this bread, i can practically smell it baking now!

  42. Now this is bread that I might have to horde. Yummy! This looks delicious!

  43. I'm new to your blog, yay! So glad I found you! Even though you are a Spartan (GO NITTANY LIONS!!). But hey, I'll take any Big 10 fan over an SEC fan any day :) This bread looks awesome, garlic breath and all!!

  44. Wow - your bread looks and sounds AMAZING! Oh my gosh - I wish I was eating it right now!

    Thanks so much for linking up.

  45. Screw the diet, I'm making this and eating the whole thing!

  46. What a fantastic loaf...nothing better than bread loaded with wonderful roasted garlic :)

  47. Gorgeous bread. I buy it often from a local bakery--so heavenly. I am sure this one is even better. ;-)

  48. WOW - this look AMAZING. Truly. I have to make - NOW!!

    This would be perfect for my Foodie Friday linky party - stop by this week and link up!

  49. Absolutely gorgeous! This bread was so amazing wasn't it - love your post. It's now on the "requested by friends for every get together" list.

  50. Ohhhh heather! This bread is studdly! heck yes, studded with my favorite garlic! I adore roasted toasted garlicky goodness! Thanks so much for sharing this with us on the hearth and soul hop! I will definitely be trying this nifty garlic bread soon. hugs! alex

  51. i'm kinda thinking that i would just make that caramelized garlic stuff and eat away! talk about keeping vampires away. this looks amazing. thank you for sharing with tuesday night supper club and for sharing your good food week after week!

  52. Your garlic is so wonderfully caramelized! And the bread looks fabulouse. Well baked! Well baked!

  53. I made this last night. I just wrote up a post slamming you for tempting me to make this oh-so delicious evil bread! It's 7 am and I just had another piece. My breath will smell like garlic for the rest of the day and I am perfectly fine with that!! :-)

  54. Just posted this on my blog this morning. :-)

  55. Wow - does that ever look amazing!  Thanks so much for joining in with us for the best bread recipes of 2011!  I'm glad to see your recipes there.  

  56. Well, thank you! I was excited to see the different days of themes. I wish I'd seen them sooner so I could've planned "best-of" posts for the whole week. Happy to join in, though! =)