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: