Roasted Garlic Sourdough
My other experiment yesterday was a Roasted Garlic Sourdough with about 30% whole wheat flour.
I didn't time this one quite right. First it was going to fast and I had to leave the house, so I folded it and set it outside, where I guess it was a little cooler than I thought. That really showed down the fermentation and I wanted it out of the oven by dinner, so I ended up switching the order of my bakes (hence the really hot oven for the White Chocolate Apricot Sourdough, which I'd planned on baking second once I'd cooled the oven a bit). So the crumb is tighter that I wanted, but still perfectly acceptable.
It's pretty good. There is a strong garlic flavour even in the slices without cloves in them. Fairly heavy in that you don't need to eat much to fill up. I'm not sure I'll make it again unless I have an occasion when I know I'll have folks around to share with, but I'm glad I tried.