Roasted garlic bread: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 18% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 247 g
• Dough weight: 1106 g
• Total dough weight: 1360 g

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Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

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Method

1. Prepara l'aglio (vedi note)
2. Lievito madre: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Use water at 30 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
3. Weigh the ingredients and knead (25 min)

   • Use water at 24 °C
4. End of mixing, start of bulk rise (at room temperature) (2 h 30 min)
5. Reinforcement fold 1 of 1
6. Divide/shape: weigh and form the pieces (5 min)
7. Start of proofing (at room temperature) (1 h 15 min)

   About 1 to 1h30 at 24 °C.
8. Ready to cook

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Baking

1. • conventional oven, with steam
   • Overall temperature: 240 °C
   • Time: 40 minutes
   • Normal steam

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Roasted garlic

Peel the garlic cloves, place them in a baking pan, add a drizzle of oil (not weighed, not counted in the dough) to keep them from drying out, cover with foil and roast in the oven at 180-200 °C until they turn very soft, about 40 minutes. Let cool, then mash them roughly.