Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Friday, April 24, 2009

Herb Garlic Bread

I really had my eyes opened by Peter Reinhardt's Bread Bakers Apprentice, especially in regard to cool slow fermentation, higher levels of hydration (water) in artisan bread, and using the minimum amount of yeast to get the job done. I also appreciate the simplicity and creativity of bakers percentages--that is, the amount of an ingredient is measured by it's ratio to the weight of the flour. For example, standard French bread recipes call for 2% of the weight of the flour in salt. That means if you have 1 kilogram of flour, it would take 20 milligrams of salt. 500 mg of flour, 10 mg of salt. So on and so forth. I find it really easy to scale recipes up and down in my head when I think in ratios instead of absolute amounts.

This loaf is pretty straightforward, it uses a bit more water than standard french loaves and has the addition of garlic, rosemary, oregano, and thyme. The garlic was also roasted in filburt/hazelnut oil, and the herbs were allowed to steep in the cooled garlicy oil for twenty minutes or so. The recipe used was, in most other respects, pretty standard.

Recipe for Garlic Herb Bread

  • 1 kg flour (100% flour weight)
  • 670 mg water (67%)
  • 30 mg kosher salt (3%, a little higher than standard)
  • 10 mg yeast (1%)
  • Tons of garlic
  • Lots of oregano
  • A little less rosemary
  • A little less than that thyme
  • Splash of oil to fry the garlic
Fry garlic till awesome, let cool than smoosh and add to the finely savaged herbs. Embarrass the herbs in the oil, combine all ingredients and knead. Refrigerate the dough over night under plastic wrap, rise and proof the next day, then bake in the hottest part of your Aga till done. Did you know that David Tennant was in Post Nosh before Dr. Who? Cause I didn't until recently.

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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
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