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Black Garlic Sourdough Bread

Black Garlic Sourdough Bread

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.

Ingredients

Sourdough Starter 

Dough

Directions 

Starter 

  • 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 

Dough

  • 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. 

Preshaping sourdough 

  • 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.

Shaping sourdough 

  • 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.

Baking

Next morning

  • 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.

Enjoy!

7 thoughts on “Black Garlic Sourdough Bread

  1. Question: You don’t call for levain, is your “sourdough starter” the levain?

    1. Yes 🙏

  2. Hi! What kind of pan do you use?

    1. Hi!
      I’m sorry ding challenger bread pan

  3. I baked this loaf this week. I had never heard of “black garlic” before so it was a new experience for me. The bread was delicious and fun to make, thank you!

    1. Thank you for your feedback 🙏

  4. Do you have the measurements in cups and spoons?
    Also if I have the sourdough mother already how do I go about it?

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