December 28, 2008 - 4:35am
adding roasted garlic and herbs
I was thinking about adding roasted garlic and maybe some herbs to the popular Vermont Sourdough or Pain de Campange recipes in this forum. Can anyone offer advice on how much of the extra ingredients to use?
Eric
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Hamelman has a roasted garlic bread in his book which calls for 1.5 oz., or about 1/2 head of roasted garlic, slightly mashed. I'm sure you could add more if you wanted to. For the herbs, I'd say about 2 T. fresh or 1/3 to 1/2 that if dried. It is all a matter of taste and of what you prefer.
Sounds great! When do you recommend putting the garlic into the dough? I was thinking about folding it in towards the end of the bulk fermentation, or during shaping. Any thoughts?
Thank you!
I would add them after the autolyse... Before the bulk fermentation...
Hamelman adds all of the ingredients to the mixing bowl, including the garlic, at the beginning of the mix.