One teaspoon of garlic powder was added to my regular recipe. The rise was diminished and the dough was drier.
Is this due to the dehydrating effect of the powder or anti-microbial action?
Dehydrated garlic is a natural oxidant, with effects similar to ascorbic acid. It is possible that your dough was over-oxidized.
Thanks for your comment. I had a similar effect when I added citric acid (trying to get a little more sour).
Is there a way to counter this? Would more water help? Ilike the idea of a bit of garlic flavor in my simple bread.
(cooked and smashed) with some mashed potato, spread out the dough, spread on the garlic paste rolling up to make a swirl of garlic in the bread. That way it doesn't hamper the rise.
Fresh garlic may help. Try one of two ways, either mince or pass through a press a couple cloves of fresh garlic and add that to your dough or saute sliced fresh garlic in the oil you are adding to the dough strain out the garlic and use the infused oil after it cools. You can adjust up or down depending on how much of the garlic punch desired.
I have used fresh roasted garlic added when forming the loaves and it worked well and did not seem to affect the rise.
Thank you all for your comments.
How about sprinkling the garlic powder after the first rise. It may not be ideally distributed but the flavor may be there.