BLACK GARLIC CRUSTY SOURDOUGH
SERVES: 10–12 slices
PREP TIME: 45 minutes
Fermentation Time: 8–12 hours
COOK TIME: 45 minutes
INGREDIENTS
370g warm water
90g ripe sourdough starter (or 5g instant yeast)
500g strong white bread flour
10g salt
100g good quality butter - at room temperature
1 bulb of Original Black Garlic, cloves squeezed out of the skins
METHOD
Mix the dough: If using a sourdough starter: whisk the warm water and starter together. If using instant yeast: whisk the yeast into the warm water and let it sit for 5 minutes until lightly foamy. Add the flour and fold until no dry bits remain. Rest for 30 minutes.
Sprinkle over the salt and press it into the dough with your fingertips. Rest for 30 minutes, then perform a few sets of slap-and-folds to build gluten. Rest for another 30 minutes.
Perform 2 sets of stretch-and-folds, 30 minutes apart. If using sourdough starter: allow the dough to finish bulk fermentation in a warm spot (about 5-6 hours total from initial mixing). If using instant yeast: bulk fermentation will be much faster (1.5 to 2 hours), or until the dough has doubled.
Prepare the filling: Mash the black garlic cloves and mix with the butter to form a smooth paste.
Laminate and fold: Turn the dough onto the counter and gently stretch it into a rectangle. Spread the black garlic butter over the surface, then fold the dough in from the sides and top/bottom to create a neat parcel.
Gently shape the dough into a tight ball. Place seam‑side up in a floured banneton, cover, and refrigerate overnight to deepen flavour.
When you’re ready to bake the next day, preheat the oven to 240C with your Dutch oven or baking vessel inside (any oven-friendly dish with a lid will work)
Turn out the dough, score it with a bread lame, sharp knife or scissors and place in the hot baking dish with the lid on for 30 minutes.
Reduce the oven to 215°C, remove the lid, and bake for a further 15 minutes until deeply golden.
Cool completely before slicing to allow the crumb to set.
Recipe by Lara Green