Sourdough garlic bread
I have been wanting to try this for some time now and I am very happy with the results!
The formula is:
70% hydration starter - 400 grams
KA AP flour - 765 grams + 235 grams from the starter - 100%
Water - 535 grams + 165 grams from the starter - 70%
Olive oil - 80 grams - 8%
Salt - 20 grams - 2%
2 whole bulbs of roasted garlic - no idea%
I mixed the flour, water and starter in my stand mixer and let it autolysis for 30 minutes, then I added the rest of the ingredients and kneaded for 15. I did a four hour bulk fermentation, shaped and then proofed for two more hours.
I am really happy with the taste and crumb structure! The garlic is noticeable, but not overpowering.
This was my first time doing a high hydration bread, so my shaping isn't very good. That will come with practice.