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Elsa's picture

Defeated by garlic

March 18, 2009 - 5:05pm -- Elsa
Forums: 

Defeated by garlic sums it up.  Actually that is why I joined The Fresh Loaf - looking for advice from those more versed in garlic than myself.


My problem:  Roasted garlic bread that breaks apart as it rises, becoming worse during oven spring.  In the end I have a loaf that looks like a flat, craggy mess.  The tricky thing is that it doesn't always do this, even when all the conditions are the same.  Defeated... yes!

JMonkey's picture
JMonkey

Though I'm sure I'll be lured away once again by the delights of a good poolish, I'm back to baking whole grains. In fact, last week, I think I may have pulled the prettiest loaf of whole grain sourdough hearth bread I've ever made out of the oven.



Here's the loaf just before it went into the oven.



And the innards.


This bread has quickly become my "daily bread," the loaf I make most often, whether for dinner or sandwiches.

I also took a shot at my own variant of the Dragon's Breath Bread that Eric Hanner posted several weeks back. I tried to make a 50% whole wheat ciabatta with sauteed garlic cloves and cheddar cheese chunks. It was an interesting experiment and made a killer sandwich, but next time, I think I'll chop the cloves up a bit and not bother with trying for ciabatta. As you can see, it didn't turn out exactly as I'd hoped, especially since part of the loaf stuck to the peel:



And the crumb ...


Thanks, Eric, for posting that recipe. Was fun!

umbreadman's picture
umbreadman

Three Breads. One Day.

Loaf 1: ~5lb Sourdough High Extraction Miche Type loaf

Loaf 2: Garlic Explosion (Garlixplosion?) W/ Cheese

Loaf 3: Spinach and Feta Cheese with Caramelized Onions.

They were all around 65-70% hydration doughs, all with a small amount of sourdough culture thrown in as a preferment/leavening. The miche was leavened solely by the sourdough, I added some active dry yeast to the other two.

PICTURES!!!

Garlic!! SO MUCH GARLIC!! (Many liked it. A few picked out the cloves. One was weak, and just barely finished her piece. Muahahahahaha!!!) I used shredded cheddar and parmesan cheeses here, since they were already in our fridge, though I think that it would indeed be better with chunks. On the other hand, the cheese that was at the crust gave a fantastically unusually textured, but tasty crust. It was thick, but not hard, and was kinda flakey. I can't really describe it well, but it was very strange/good. I also added dried rosemary and ground oregano to it, but I would very much prefer fresh herbs to dried / powders.

Spinach/Feta/Onion. A little weak on the salty/feta taste. The cheese didn't pack the flavor I was used to from feta cheese, so I think next time I will go with a French feta, as opposed to this greek style, and in a larger quantity. Very spinachy flavor though. This had about 25% chopped spinach, drained, by flour weight. It sprung up well, but I was hoping for a bit more. Maybe longer proof/more yeast next time.

Spinach Exterior. A bit dark. I've found that my loaves get quite dark before they're fully baked, and I wait longer with the temperature turned down at the end after at hot start. Maybe if I started it at a lower temp? Or turned it down sooner?

Inside the MICHE! This guy was huge. I think 5lbs of dough is my largest boule yet. This one took quite a while to bake, I think it was over an hour. Since I'm baking for a lot of people, I figured I would make this unflavored bread in a large amount. Aaaannndddd I felt like one loaf would be easier to deal with than 2-3. Hence, this. Someone said it was the size/weight of a newborn child. I think I'll name it alfred.

It surprised me. I slashed it in a circular sort of 8pointed compass style, and it expanded beyond that, splitting down the middle. You know alfred, I'm sorry I even tried. Clearly you didn't want to cooperate, so you went and did your own thing. I thought it might look nice the way I cut you, but no, you HAD to disagree. Now you look like some kind of tribal, african mask, and I can't even claim that it was my idea.....oh how can I stay mad at you? You're so tasty.....(i think alfred is now 2/3 of its original size...ish.)

The Triforce. Garlic in front. Spinach to the left, Miche on the right. Hungry onlookers out of frame.

I would really like to figure out how to have the bread color and be fully baked at the same time. I've been using a stone and preheating to about 425-450 or so and then turning it down about 15-20 minutes in....which might be my problem. Maybe if I start it slightly lower, or didn't wait so long to drop the temperature...

Noodlelady's picture
Noodlelady

Sourdough and Garlic Sourdough

Sourdough and Garlic Sourdough

This past weekend I baked 4 loaves of sourdough; 2 plain and 2 with roasted garlic. The 2 garlic breads (middle) I baked on my stone and the other two I baked one at a time in my cast iron dutch oven. I'm used to baking in my dutch oven with coals from a wood fire, but I wanted to try it in my home oven since reading all about it here on The Fresh Loaf. I baked them about a half an hour with the lid on then about 20 min with the lid off. The texture of the crust is a bit crunchier than the ones baked on the stone, but otherwise not much difference.

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