Pane di Genzano (with black garlic)
I've been baking recipes from Martin Philip's Breaking Bread recently, and this is based on his recipe for Pane di Genzano. I have a small container of black garlic that somebody gave me, which was just sitting in the fridge, so I added some to the dough at around 4.5%. I also didn't have wheat bran, so I sifted some whole rye flour and used rye bran to coat the boules. I know that I should have left the breads in the oven longer to get darker, as is traditional, but my instinct made me remove them at this level of brownness. If I make them again, I'll try to get them darker.
The bread was relatively simple to make, and had a great texture (very soft crumb), but I was not particularly impressed with the flavor-- it lacked the depth that I've come to expect from good sourdough breads. I was worried that I had put too much black garlic in, but the flavor was actually very subtle, and it possibly would have benefited from a little more garlic (or maybe a combo of roasted garlic & black garlic?).
Here's the crumb:
Comments
Despite you reservations it looks delicious to me!
I think I would up the percentage of black garlic. Maybe you'll need to adjust the recipe to get that depth you're after...
Thanks for sharing.
Yeah, I'm still not sure about the black garlic, but I think the dough might benefit from a cold proof or something else which would add a little more flavor.
Nice bake and beautiful crumb. Perhaps the black garlic favor is too overwhelming as I experienced when I baked with black garlic. I also added dill to the black garlic, but the end result was not that great in terms of flavor. Ian then suggested to use roast garlic instead, which I think is milder in flavor, but I did not have to revisit yet.
http://www.thefreshloaf.com/node/58211/dill-and-black-garlic-sourdough
I actually read your post before embarking on this bake :) -- I wanted to see how much other people put in.
The bread didn't taste overly garlicky to me, but it is possible that adding any more would make it taste too dark (or however to describe the black garlic flavor). I love roasted garlic in breads, but I was curious how this would taste. I've made Hamelman's potato garlic bread, which has roasted garlic at 3.5% if I remember correctly, and it was delicious, but the garlic was very faint, so I used that as a benchmark for this bread, and upped it by 1%, with the caveat that black garlic might behave differently than roasted garlic.
Really fine looking loaf, well done!
It was delicious with some butter and salt :)