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Got to love chunky garlic bread

14 years ago

Think I am in love again, this time with garlic! While I was away for my 9-day vacation I tasted some store bought chunky garlic bread. It was all right but nothing to be excited about. I thought I could do better than that. So I came home and made my own version of sourdough chunky garlic bread. It turned out to be a success. My husband and 7-year-old love ate up half a loaf since the bread came out last night.

I made these two loaves yesterday (the free form one is the chunky garlic and the sandwich loaf is onion sesame, both sourdough). The heavy garlic chunks did affect the final volume of the loaf but the aroma of the roasted garlic was intoxicating the taste was just divine!

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Comments (8)

claire_de_luna
14 years ago
Oh, I want a piece! That is beautiful bread.
teresa_nc7
14 years ago
Ehem.....recipe please! Looks delicious!
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althetrainer
Original Author
14 years ago
Thank you!

I am one of those people who don't measure ingredients when making breads. I always base on the look, touch, and smell... sort of like grandma style, to determine if the food is prepared correctly. For the sourdough, I maintain a high hydration level starter, it's probably about 166% when I make it into a sponge (equal amount of flour and water by volume not by weight). To make two loaves I used:

About two cups of that sponge, then added,

Flour: roughly 2.5 cups of whole wheat four and 2 - 2.5 cups of unbleached flour.

For the liquid, 1 to 1-1/4 Cup of the whey left from making kefir cheese. When I don't have whey, I use just water

About three TBSP of vital wheat gluten,

2 TBSP of sugar,

2 TBSP of fat (usually canola oil),

1 tsp of salt,

That's what I used for the base. Once I have the dough together, I add the extras: sesame seeds, onion powder, dill weeds, caraway seeds etc depends on my mood.

If you don't want to make sourdough, a regular recipe for white loaf will do just fine. The reason I suggest white loaf because the chunks of garlic tend to weight down the loaf a bit more than usual. If you are a true whole wheat lover, expect a bit less volume of your final product.

The key of this garlic bread is to prepare the garlic to your liking. I pan "roasted" the garlic in olive oil until golden brown. Added a bit of sea salt to it then let cool. Cut them into chunks then add to the dough right before the final proofing. I would try to keep most of the garlic inside the dough because the garlic exposed to dry heat tends to be dry and a bit bitter. The garlic baked inside the dough is soft and juicy and very tasty. But of course, I always let a few pieces of garlic poke out for the look. :-p

For the final touch, I brushed egg white on the crust then sprinkled lots of sesame seeds. Baked in my cold oven at 350F for 50 minutes.

Sorry for the non traditional "recipe" but that exactly how I did it.
lindac
14 years ago
What do you mean baked in a cold oven? Did you put it in the oven without preheating?
Looks heavenly....of course that's too much garlic for me....wink wink!
sooz
14 years ago
Wowza!!!! Great pics & thanks for the recipe! I LOVE garlic!!!! I think garlic should have its own food group, like vegetables or protein have. ;O)
mustangs81
14 years ago
How timely!! I just took my dough out of the refrigerator and I have roasted garlic! Although mine won't be as perfect as your gorgeous loaves, perhaps it will taste as good.

Hey, I also have oven roasted tomatoes, could I chop those up and add to?
lindac
14 years ago
Just noticed the herb bouquet.....love it!
althetrainer
Original Author
14 years ago
Thanks all. These breads are very good. The entire loaf of garlic bread is now gone, after less than 24 hours. Eaten by just the three of us.

Lindac, yes, I don't preheat the oven and put the loaves in when the oven is still cold. If I preheated the oven I would bake them for just 45 minutes. We have a garden full of herbs for now. Our summer is very short so might as well take advantage of our short herb season and make the best of it. LOL

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