The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


latanante's picture


I have a question and this forum is the perfect place to ask !!!

Sometimes when i make sourdough i put some fresh basil and garlic in my dough... and it is just fantastic... what would people think if i put roasted garlic instead of fresh... Would it ruin the bread.. I am afraid to try it and taste not so good.....

I would love some input :)


Thank you !!



phaz's picture

 some of my favorite bread had roasted minced garlic in it, but I could eat roasted garlic with anything, I'm a big fan. assiago also hits the spot for me. adds a nice density to the bread. hmmm, I think I know what I'm doing with my next loaf!

Darwin's picture

Pre Roasting the garlic will make it sweet and mellow, go for it!   Costco used to sell a roasted garlic artisan style bread and it was my favorite.  It is on my list to do as soon as I get decent with a basic loaf. 

dabrownman's picture

is much better in bread than fresh if you ask me just like caramelized onions are better than fresh.  No worries at all.

mkelly27's picture

My favorite, as well as my bread fans is "Roasted Garlic/Asiago bread of any sort. The true essence of the garlic is infused.throughout.



BreadBro's picture

Roasted garlic is far superior to raw. Roasting brings out the sweetness of the garlic and melds really, really well with the bread. Definitely do it.

latanante's picture

Thank you !!!

Cant wait to try it !!!