The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

adding roasted garlic and herbs

ericb's picture
ericb

adding roasted garlic and herbs

I was thinking about adding roasted garlic and maybe some herbs to the popular Vermont Sourdough or Pain de Campange recipes in this forum. Can anyone offer advice on how much of the extra ingredients to use? 


 


Eric

SourdoLady's picture
SourdoLady

Hamelman has a roasted garlic bread in his book which calls for 1.5 oz., or about 1/2 head of roasted garlic, slightly mashed. I'm sure you could add more if you wanted to. For the herbs, I'd say about 2 T. fresh or 1/3 to 1/2 that if dried. It is all a matter of taste and of what you prefer.

ericb's picture
ericb

Sounds great! When do you recommend putting the garlic into the dough? I was thinking about folding it in towards the end of the bulk fermentation, or during shaping. Any thoughts?


 


Thank you!

breadbakingbassplayer's picture
breadbakingbass...

I would add them after the autolyse...  Before the bulk fermentation...

SourdoLady's picture
SourdoLady

Hamelman adds all of the ingredients to the mixing bowl, including the garlic, at the beginning of the mix.