Defeated by garlic
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!
My recipe: Though I won't be giving the exact recipe, being a bread baker by trade, I will give you a little idea of what I'm working with. The base recipe is a tried and true one for me - a mixture of unbleached and whole wheat flours, sourdough starter, salt, yeast, and of course water. I have used the base as is as well as with a variety of added flavorful ingredients. In all other cases I get beautiful loaves. It is when I add the roasted garlic (homemade and mashed) that the results turn ugly.
My question: What is going wrong? I have an inkling that maybe the garlic is acting as a bully towards the gluten development, but I'm really not sure. Does garlic interfere with the development of gluten? If so, what is the max amount that can be added to a loaf (mine is 1-1/2 lbs.)? Any other ideas about what's going on?
Thank you in advance!