Garlic Pull Apart Sourdough
A sourdough bread twisted with five different kinds of garlic that pulls apart!While you proof the sourdough you will make a garlic confit that will be spread over the sourdough along with freshly grated garlic, roasted garlic powder, and slices of black garlic. This is all twisted into a beautiful loaf that pulls apart into thin layers.
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Ingredients
- 420 Grams Water 2 Cups
- 600 Grams Bread Flour 4 1/4 Cups
- 90 Grams Sourdough Freshly fed and active sourdough starter
- 12 Grams Salt
Garlic Confit
Additional Garlic
- 1 Cloves Garlic
- 5 Cloves Black Garlic *Optional*
- 2 tsp Roasted Garlic Granules
- 2 tbs Chopped Garlic Bolts *Optional*
Instructions
- Start by feeding your sourdough starter so it is fully active- do this early in the morning or the night before
- Mix then knead the flour and water together until it is fully mixedLet rest for 45 minutes
- While you are letting the mixed flour and water rest do this:Preheat oven to 250FPeel the garlic and slice into smaller chunks, place in a small bake safe dish and cover with just enough olive oil that it is submerged
- Bake the garlic for 1 hour- then jar up with the oil and set aside
- While the garlic is baking in the oven do this:Stretch the flour and water mixture and fold in the sourdough starter and salt in incriminates until it is all folded and mixed inLet rest for another 30 minutes
- At every 30 minutes stretch and fold your dough about five times towards the center without tearing the dough. Repeat this process 4 times
- Let rest for 4-6 hours until it is puffy and risen (rise time depends on room temperature, cooler rooms need a longer rising time)
- Stretch out the dough into a thin rectangle
- Slice your cloves of black garlic into thirds and evenly spread over the surface of the dough,spread out the garlic confit (spoon the garlic out of the oil, try not to include too much oil)Grate your cloves of garlic over the dough evenlySprinkle the garlic powder over everything
- Roll the dough into a long tube
- At the end of the dough slice through the middle up to the top where you will leave roughly 3 inches, restuff any garlic that comes out
- Braid the two strains of dough together and tuck together into a round loaf
- Place in proofing basket and then put in the refrigerator for 12-16 hours (overnight)
- Preheat oven to 500FPlace Dutch Oven Pot into the heated oven for 30 Minutes
- Line the Heated Dutch Oven with parchment paper and place your loaf insideBake at 500 for 25 minutes with the lid on
- Reduce oven heat to 450 and remove the lid of the Dutch Oven and cook the bread for another 2-5 minutes or until it is caramelized on top and edges of golden brown.
Video
Notes
Black Garlic: Black Garlic is a type of aged garlic that is black in color, is sticky, spreadable, and very soft. The flavor is garlic with a note of plum, dates, dark caramel, molasses, chocolaty, and very full bodied. It is made by aging garlic for 3-4 weeks at 140F, it's a slow process that doesn't dry the garlic out. It can be found at specialty gourmet grocery stores, farmers markets, and can be made easily at home. It is a gourmet treat for the garlic lover.
Garlic Greens: Garlic greens have a strong garlic flavor with an extra zip to it. If you plant sprouted garlic the garlic will grow greens- similar looking to green onion. However the garlic greens have a zippy garlic flavor that is a great addition to this garlic bread.
Other Additions to this Garlic Bread: Consider experimenting and adding other flavorings to this garlic bread. Chunks of plant based cheese, chopped green onion, a sprinkle of fresh basil or oregano, or even sundried tomatoes would be fantastic in this bread.
To Make it a Sliceable Loaf of Garlic Sourdough Bread:
If pull apart bread isn't your thing and you would rather have a garlic swirled loaf of sourdough follow these instructions.
Increase the amount of water to 480 grams rather than the 420 grams listed above. This will create a more sticky dough that will be extra fluffy (and jiggly!). This will help the various garlics blend into the dough better and will prevent the pull apart effect. Stretch the dough into a rectangle like above and use a dough scraper to roll the dough into a log. Split the rolled log of dough in half length wise and try to braid it. It will be messy and this does not need to be perfect. This helps distribute the garlic layers more easily- the layers will get lost as the dough congeals. Place the formed loaf into your bannet and let rise overnight. Before baking in the oven score the top of the bread loaf to help the bread release steam as it cooks.
If pull apart bread isn't your thing and you would rather have a garlic swirled loaf of sourdough follow these instructions.
Increase the amount of water to 480 grams rather than the 420 grams listed above. This will create a more sticky dough that will be extra fluffy (and jiggly!). This will help the various garlics blend into the dough better and will prevent the pull apart effect. Stretch the dough into a rectangle like above and use a dough scraper to roll the dough into a log. Split the rolled log of dough in half length wise and try to braid it. It will be messy and this does not need to be perfect. This helps distribute the garlic layers more easily- the layers will get lost as the dough congeals. Place the formed loaf into your bannet and let rise overnight. Before baking in the oven score the top of the bread loaf to help the bread release steam as it cooks.
Nutrition
Calories: 429kcal | Carbohydrates: 63g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 629mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg