Black garlic is a type of fermented (aged) garlic that has a deep brown color, also it has incredible taste: sweet and syrupy with hints of balsamic vinegar and tamarind.
It will bring the flavor of your bread to a new exquisite level.
- 240g bread flour (90%)
- 60g stone ground whole wheat flour (20%)
- 207g water (69%)
- 27g (9%) cold water added along with salt, total hydration 78%
- 60g sourdough starter (20%)
- 1 head of black garlic
- 6g salt (2%)
- 7 am add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Learn how to make starter from scratch here
Note: for starter’s refreshments follow your regular proportions
- 5 pm mix water with flour and cover, let it rest 1 hour for autolyse.
- During the autolyse process flour absorbs water, becoming fully hydrated. This activates gluten development.
- 6 pm add sourdough starter.
- Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Cover, let it rest for 30 minutes.
- Meanwhile prepare black garlic by cutting it in half and squeezing the soft part.
- 6:30 pm add salt and extra water.
- The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.
- We will continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
- Leave to rest 30 minutes. At 74-78F /23-26C
- 7 pm spray your work surface with water, wet your hands to perform lamination.
- Lamination is the process of stretching the dough as thin as you can without ripping it.
- Spread black garlic all over the dough, fold and let it rest for 45 minutes.
- 7:45 pm 1st stretch and fold.
- 8:30 pm 2nd stretch and fold.
- 9.15 pm 3rd stretch and fold.
- Performing stretches and folds will help with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
- After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 50% rise.
- 9:45 pm transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
- 10.15 pm dust the dough with flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
- Starting with the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action with the other side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel).
- Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
- Then transfer the dough to rise for 14-24 hours in the refrigerator.
- Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 minutes -1 hour.
- Remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with lid on.
- Remove the lid, lower temperature to 450F.
- Bake for 20 more minutes until golden brown.