Makes 1 large loaf (approx. 900g)
INGREDIENTS
500g strong white bread flour
350g water (warmed to around 30 degrees)
100g active sourdough starter
10g fine sea salt
1 tbsp water (if needed)
METHOD
Add the warm water to a bowl, tip in the starter and whisk together until you get milky water. Tip in the flour and mix using a wooden spoon until no dry bits remain (you can also do this in a mixer). Rest for 30 minutes, then add the salt, mixing thoroughly to combine.
Rest for 30 minutes, covered in a warm spot. Then perform four folds - turning the bowl ¼ turn between each fold. Rest for an additional 30 minutes, then fold the dough again. Rest for another 3-4 hours, or until the dough has doubled in size.
Lightly flour your surface, then stretch the dough out into a rectangle shape. Place the black garlic cloves into the dough and then fold the dough into a parcel. Work it into a round to build tension, then place it in a covered bowl or banetton and pop it in the fridge for 8-18 hours or ideally overnight (this is a critical step to help you build more flavour in your dough).
When you’re ready to bake, place a dutch oven or casserole in the oven and heat to 240 (or as hot as the oven will go).
Remove your dough from the fridge and tip it out onto a sheet of baking paper. Sprinkle the black garlic powder over the entire surface of the dough, then score lines from the centre of the dough down to one edge. Create small scores between each line to make the web effect - moving quickly (the more your dough is left for, the more it will want to relax!)
Place the dough in the hot pan and bake for 30 minutes covered at 240°C, then a further 15 minutes with the lid off.
Remove from the oven and allow to cool fully before slicing.
Instant Yeast Version
For those without a starter.
Ingredients
500g strong white bread flour
350g water
7g instant yeast
10g salt
20 cloves black garlic
15g black garlic powder
Method
Mix all dough ingredients except garlics.
Knead until smooth.
Rest 30 minutes.
Perform the same lamination step with the garlic paste and powder.
Do two stretch-and-folds at 30-minute intervals.
Bulk ferment until doubled (about 1½ to 2 hours at room temperature).
Shape and proof 45-60 minutes.
Bake at 230°C for approximately 40 minutes.
Recipe by Lara Green @_fromthegreenkitchen