The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Garlic Breath Bread

ehanner's picture
ehanner

Garlic Breath Bread

This is the first try at a massively garlic bread with cheddar cheese. I got the motivation to try this from Mike Avery who teased me with talk of wonderful flavor.

I started with a AP white bread and added 10% white rye. Other than the olive oil that the garlic gets roasted in there are no other bread additives. The garlic was planned to be 200 grams which would represent 40% bakers percent of the 500 grams of total flour. I weighed out 5 full heads of garlic at 290 grams after cutting the tops off. After roasting and cleaning the paper skins off they weighed at 179 grams so I was a little light on the garlic. % heads and still short, wow! As you can see in the photos, I didn't clean each clove or purchase a bottle of pre cleaned garlic. I had wondered if they would be to mushy doing it this way but it seemed to be a good way to get a bunch of garlic done in a short time. In the end as you can see the cloves were soft enough to easily get them free from the skins with a small spoon when they had cooled enough to handle. The next step was to raise the broiler rack and broil them for a few minutes until they were carmelized on one side. By now the house was filled with the heavenly aroma of roasted garlic. I let the small pan I broiled them in cool with one end elevated so the oil would drain down to one end. I wanted to add the garlic infused oil to the dough before adding the cloves.

Earlier this morning I started a Biga using 300 Grams of the flour mix and 250 grams of room temp water and 1/2 teaspoon of Instant Yeast. That sat on the counter for about10 hours.

I mixed the final dough to 62% hydration and adding the remaining 200 grams of flour. I used the mixer to develop the gluten and then added the oil saved from the roasting pan and kneaded until it was incorporated fully. After resting 20 minutes I stretched the dough out into as large a circle as I could and topped it like a pizza with the garlic and 100 grams of extra sharp cheddar cubed in 1/4- 1/2 inch dimensions. I thought about using a vegetable peeler as had been mentioned elsewhere but I thing the chunks are better for texture internally. I did a book fold, rotated and jelly rolled a couple times while kneading and left it to ferment for 1-1/2 hours where it doubled. Gentle shaping on the counter trying to get the odd escapees to stay under cover, I proofed on a parchment covered sheet pan for 40 minutes.

Into the oven at 450 with steam for 10 minutes and another 25 minutes at 400, rotating in the middle. Internal temp was 205 F.

I had been afraid the cloves would fall apart because I had roasted them in their skins, which they did not. The cloves and cheese were evenly distributed in the crumb much to my surprise. Now that I have had a chance to taste the fruits of my labor, I'm kicking myself for not doubling the recipe. This is really really good. My wife kicked me out of the kitchen as soon as this was done so she could get started on Toll House cookies for our cousin in Afghanistan. If she doesn't try a piece soon, I'll be sleeping on the couch!

I'll post the recipe in normal form in a day or so if anyone wants to try this.

Eric

Dragons Breath CrumbDragons Breath Crumb

Fresh BakedFreshly Baked

After bulk fermentAfter bulk ferment

After BroilingAfter Broiling

Out of the skinsOut of the skins

Ready to clean upReady to roast

umbreadman's picture
umbreadman

Wow, that looks incredible! I can smell it from here....I won't be trying that for a few days because it's final exam time here, but when I do, I want to make ~4lbs worth...

I may or may not be slightly drooling right now....

I have a question about the garlic though. When you roasted it, how did you get them out of the skins without smashing them? Do you only roast them partway? When I do it, they're usually to soft to get out without them turning into goop. Tasty goop, but it's goop, you know? what's your secret?

Congratulations, hope you're not sleeping on the couch 

-Cyrus

ehanner's picture
ehanner

Cyrus I drizzled olive oil over the cut ends and made a loose closed foil packet. Placed the packet on a small roasting pan in a 375 oven for about 20 minutes. when I removed it from the oven and opened it to cool some, I used a baby spoon to gently separate the cloves out of the head. I had thought I would squeeze them out but the spoon was easier and they came out whole as you can see in the image. Then they needed to caramelize under the broiler for a better roasted flavor, for just a few minutes.

It's hard to be objective about this bread. Last night when I was ravaging my 3rd piece, exclaiming how great this is, my wife was giving me that "I think this is a good thing for you and your BIL" look. The flavor is pronounced but not offensive IMHO. Next batch I will use more cheese and try to incorporate it into the dough in the mixer at the end, so it gets more evenly distributed.

Eric

browndog's picture
browndog

In my world there's no such thing as too much garlic.

JMonkey's picture
JMonkey

This loaf has just gone onto my "must bake" list.

bwraith's picture
bwraith

Eric,

That garlic bread looks seriously delicious. Thanks for the photos. It helps to picture what you did to cook the garlic, which looks easier than what I might have otherwise tried to do. I should be able to do something very similar with the garlic in my brick oven as it heats up, first roasting then broiling the garlic as temperature rises, then bake the bread on the way back down.

Bill

ehanner's picture
ehanner

Thanks Bill, jmonkey,

I can now report that it's also great toasted. There is a little something going on that hasn't been mentioned yet with the oil. When I poured the olive oil over the garlic and baked it the flavor passes to the oil. I did add just a little more oil over the top of the cloves so there was about a full Tablespoon of oil to flavor the dough during mixing. You need to be careful not to over do broiling the garlic. It goes bitter pretty quickly as it turns from brown to black. Bitter wouldn't be good.

Eric

 

umbreadman's picture
umbreadman

any salt? Or did you just omit it due to the salt in the cheese being added?

-Cyrus

ehanner's picture
ehanner

I used 10g salt as usual. I did wonder about the salt in the cheese but since it wasn't supposed to fall apart the salt wouldn't get incorporated into the dough, so I forged ahead as normal.

Eric

naschol's picture
naschol

Wow!  I am holding my breath for the full recipe!  It looks great and my son will just be in heaven (he is a true garlicaholic).

 

Nancy

tattooedtonka's picture
tattooedtonka

The photos of the Garlic look awesome.  Im with browndog on this one, there is never too much garlic.  Great looking loaf Eric.... I'll give this one a try for sure..

TT

ehanner's picture
ehanner

Hey TT, good to see you out!

It is a tasty loaf and very full of that earthy garlic flavor. I have noticed that people don't stand around to chat as much recently. Starting to think it was my powerful personality! I'll bet this would be good with some of that good Cedar Creek (?) sharp cheddar or Herkimer Valley.

So what have you been baking lately?

Eric

tattooedtonka's picture
tattooedtonka

Lately been baking dozens of bagels.  Took me about 4 or 5 dozen just to get them back to the results I used to have.  Breadwise I have been baking mainly crusty French breads (batards and boulles).  They are the families favorites.  Some pan style sandwich breads, nothing glamorous.  But tasty! 

I will see if I can get this one in this weekend, I love garlic and cheese.  Have you ever had pickled garlic?  Some places sell them in the cheese area of the store.  I found a spicy garlic, not sure the brand, but oh my, I eat about 10-15 cloves in a sitting.  After it is pickled it is not like eating raw garlic.  It is much milder, a little softer, but still has some crunch.  It is very nice with some sharp chedder and a good pepperoni.

TT

ehanner's picture
ehanner

Now that sounds good. I don't recall seeing that in my travels. I'll have to explore for that. I'm on a quest to find a decent pepperoni for pizza also. The junk they sell in the super is tasteless like salty cardboard. I even broke down and bought some turkey peperoni last week, mostly out of respect for jmonkey and his pizza postings. Good but still not outrageous.

I have made bagels about 4 times in my life. I don't remember when the last time was and no one else around here can either which tells you something about how good they were. One of these days I'll get the courage to tackle that firm doughnut again.

I'll bet that pickle garlic would be good on Limburger with a big slice of onion in a sandwich!

Cheers
Eric

umbreadman's picture
umbreadman

My parents used to pickle their own garlic, and it would turn out absolutely delicious. I should ask them how to do it, but we would take them out (i think it takes at least 6-8 months for it to fully pickle...) and they would be just like you say: soft, sweet, still a little spicy. I think you have to have a clean jar, filled with garlic and any other spices/seasonings and covered with vinegar. I also think it needs to stay in the dark...

I think I have a new project! Pardon my rambling posts...

PS My garlic/cheese/herb bread is in the oven as we speak. I added parmesan cheese, oregano, and rosemary. It smells gooooooooood. 

-Cyrus

ehanner's picture
ehanner

Ramble away Cyrus, and let us know what you find out. Those old treats need to be preserved.

Eric

KipperCat's picture
KipperCat

The garlic clove in the bottom of a jar of dill pickles (cucumbers) has long been a favorite.  I've never seen the garlic pickled by itself - will have to have a look.

ehanner's picture
ehanner

Search for pickled garlic and find lots of stories. I must be leading a sheltered life having not thought about this in the past. Sounds good and totally new way with a different flavor to eat this healthy treat!

Eric

vicswan's picture
vicswan

Hi, have made a lot of homemade pickles and pickled veggies in my days, one of the easiest is pickled garlic.  Best reference is the "Ball Blue Book" of Ball jar fame.  They also have great preserve recipes in there. 

Pickled Garlic:  6 cups peeled garlic, 1 cup sugar, 1 teaspoon canning salt, 3 cups vinegar

Blanch garlic in boiling water for 1 minute, drain.  Combine sugar, salt and vinegar in a large saucepot.  Bring to a boil.  Pack hot garlic into a hot, sealable jar (ala ball jar- with screw lid), leave 1/4 inch headroom.  Ladle hot liquid over garlic, leaving 1/4 inch headroom.  Remove air bubbles by tapping jar on counter.  Adjust jar lid, process in boiling water bath (enough to almost cover jar) for 10 minutes, remove and let cool at room temperature.  Refrigerate after opening.

Mini Oven's picture
Mini Oven

My fave is the Russian salad, made with blanched cloves (half a kilo is a good place to start)  blanched them 6 minutes.  >I'm thinking Russian Garlic Salad.<  The last few minutes I threw in a little chopped celery and leaves.  Ice water shock cooled them and added fresh lemon juice, cider vinegar, salt and cover with thin layer of olive oil. 


I was delighted last week to find a large jar of them shoved to the back of the fridge.  Made them last September.  Almost gone...

xma's picture
xma

Hi Eric,

Was pleasantly surprised to see your post; I've been trying different recipes of garlic bread in search for the one we like best.  You seem to be happy with the results of yours, but here's my two cents' worth. I've tried 3 recipes so far, from Hamelman's Bread, from Dan Lepard's Baking with Passion and Glezer's Artisan Baking. 

 

HamelmanLepardGlezer
garlicRoasted, then mashed

Stovetop, cooked in olive oil, balsamic and sugar. Kept whole.

Roasted and mashed, cheese added in final shaping
doughSourdough and yeastStraight dough, but delayed fermentation-6 hours if I remember correctlysourdough

They're all good, but my family's verdict. Hamelman's is the best 'everyday' sort of bread.  It had the mildest garlic flavor--could stand alone but would still go well with sandwiches and whatever you want to put on it. Lepard's is a showcase garlic bread.  Good for parties and entertaining.  The garlic filling is superb! (I've made the topping separately, mashed it and used as sort of tapenade on commercially made baguette, and it is vying with pesto with caramelized onions as my favorite.) Glezer's was also good but hers is more like ciabatta with garlic filling in it.  

ehanner's picture
ehanner

Good to see you also! I see the three authors used greatly different methods. I like garlic and balsamic vin but it doesn't sound right for the bread I'm trying to make. Was it good? My guess is the Hamelman rose the highest and was lighter for a sandwich bread. I like finding a few whole cloves in each slice.  The one thing I think needs improving is the cheese. There needs to be more cubes. Next batch is going to get equal amounts of garlic and cheese by weight.

I usually don't post a work in progress in recipe form so I can be sure things will work out. I haven't settled on proportions yet on this mix so I appreciate your input. I'm wondering if maybe some cloves should be mashed and some left whole. Good flavor and fewer fall outs.

Cheers,

Eric

xma's picture
xma

Glezer's rose the highest.  From the beginning I had doubts about the length of fermentation and proofing times (something like 8 hours), but I did this for Thanksgiving dinner and the turkey was still in the oven so I had no choice but follow the schedule in the recipe.  It rose way too much and I ended up with humongous holes to the point the crumb was quite ugly--forget nice large holes a mouse could wriggle through, unless we're talking of a Mickey Mouse mascot here.

The crumb of Hamelman's was fine and even, mine turned out with no large holes at all.  Good crumb for sandwiches, light enough but tight crumb so fillings don't fall out.  The mashed garlic is incorporated in the dough so there were no visible garlic bits; the flavor was infused into the bread evenly.  I also noticed that the garlic flavor was strongest when the bread was freshly baked, but diminished as time passed, I guess in inverse proportion to the developing sourness of the dough.

Final shaping was difficult to do in Lepard's recipe because of the syrup of the garlic filling--the step involved folding the dough into a pouch with the filling in it, then cutting it up. As you could imagine, this is where the juices started running all over the place.  And yes, I agree that with the way you incorporated the whole garlic cloves, I don't think his recipe for the filling is what you're looking for.  But if you love garlic and olive oil and balsamic vin, you'll probably like it too.  His dough involved quite a lot of orange juice in place of water, so the texture was really different, more like cinnamon rolls than hearth breads.

As for the mashed vs. whole cloves dilemma. I remember a friend made a comment on Lepard's that keeping the cloves whole gave one the option of taking them out while eating it. (Which I thought was an insult to the bread; wasn't eating the garlic the point? Anyway.) I've mentioned that Hamelman's method of incorporating mashed garlic in the dough didn't leave any garlic bits at all. 

Glezer's method was to stretch the dough (think ciabatta) into a square, then imagine dividing the square into three rectangular parts (think flag of France).  The garlic paste is slathered on the middle part, sprinkled with the cheese, then the two sides are folded on top of the middle rectangle, and you end up with a loosely folded ciabatta.  The garlic filling acted as sort of a lubricant separating the upper and lower parts of the dough, so this is where the largest holes I spoke of appeared.

Please let me know how your experiment of combining mashed and whole garlic cloves turn out.  I'll be diving into an insane Christmas baking schedule so no experiments for me til after the holidays.  Sigh.

mkelly27's picture
mkelly27

First off, I am delighted as to the attention Garlic bread recipes are getting as of late.  Not just on this board , but I can hardly swing a dead cat around the interwebs of baking without hitting on some garlic infused recipe these days.

  As I have posted before I roast my garlic by the bulb, using the same techniques everybody else does.  I let the bulb(s) cool before I even think about using them in a recipe.  For my bread I also use a block of "Asiago" cheese that I shave off in thin slices using a vegetable peeler.

   My technique is a follows;

I use PR's BBA Ciabatta recipe, on my first stretch and fold I squeeze the roasted garlic in my fingers and smear the busted clove onto the dough.  I feel it gives me the best of both worlds, some bulb fibers as well as some puree.  I then shave off some curls of asiago.  I do this on the center third of the dough.  My  1/3 fold covers this, I then repeat this process and fold the other 1/3 flap of dough over that layer.   A half hour later I repeat the process, I would guess I incorporate 2 bulbs of garlic and almost 6 oz. of cheese into that recipe.  I am not geekish enough to do the % numbers on this (forgive me).

I find that having too much oil in the process makes shaping and proofing an adventure. So I roast my garlic with a minimum of oil drizzled over.  I also prefer "Belgiosio" brand of Asiago to others because of it's great flavor and creamy stiff consistancy.

 

But that's just me YRMV

Mike 

_______________________________________________________

Two wrongs don't make a right. Three lefts make a right

ehanner's picture
ehanner

Mike it sounds like you have given this bread some thought. I initially thought I was going to insist on using whole bulbs but the cloves fall out of the bread while eating the slice. I suspect that your system of mashing gently will help them incorporate into the dough a little better and maybe even improve the overall flavor of garlic.

The trouble with the way I have been cubing the cheese is that it's hard to fold and not tear holes into the surface of the dough. I like the nuggets of cheese scattered through out however. I guess using shavings would work out better for handling. I'll have to try the "Belgiosio" brand of Asiago, thanks for the suggestion.

Eric

JuliaChildJr's picture
JuliaChildJr

Why not coarsely (at least) chop the garlic before adding it? Rustic aesthetics aside, it would be a nicer presentation (the cloves look like they're ready to fall out), and easier to consume, if the garlic were a bit smaller and better distributed. There'd also be fewer bites where it was just plain bread. Just my 2 cents.

youkompleteme's picture
youkompleteme

I was wondering if you could post a regular recipe?  I would love to attempt to make this.  It looks delicious!  : )


Heather

ehanner's picture
ehanner

Honestly I never did actually make a recipe for this. I have made it a half dozen times from a basic Pain au Levain adding the mashed garlic and shredded cheese after the dough is developed. I found the mashed roasted garlic was way better than the whole cloves. Also I usually use cheddar and Parmesan cheese. The Cheddar gets chunked into 1/4 inch cubes and the parm is shredded.


Let us know if you try it.


 


Eric

Porkbutter's picture
Porkbutter

I tried this idea this week using PR's "Lean Bread" from Artisan breads everyday as I was making already. I roasted 4 heads of garlic (a bit too long; they were too mushy) and some sharp cheddar (not weighed). I flattened the dough, spread the garlic and cheese, then folded and jelly rolled it. 


Delicious flavor, but it was definitely a bit soggy internally. The center to the bottom of the loaf stayed too moist, with not much rise to it. The upper portions rose nicely. Maybe it was the mushiness of the garlic that caused this. I'm going to try it again but instead of roasting the garlic; I'll cook them gently in olive oil in a skillet until toasted. This should dry out some of the excess moisture and add some caramelization also. It will leave me with some nice garlic oil as well.


Walking around with garlic on my taste buds is a good thing, even if nobody wants to talk to me too closely...


l

Mini Oven's picture
Mini Oven