Directions
- 1Place the garlic head in a small lidded ramekin with olive oil, sea salt, and the herb mix.
- 2Roast until it’s soft (approximately 35 minutes at 190°C).
- 3Once cooled, mash the roasted garlic into a paste.
- 4Add the mashed roasted garlic during the 2nd set of coil folds.
- 5Add extra fresh thyme and 1 more tsp of dry herbs.
- 6Perform 1 set of stretch and folds.
- 7Perform 3 sets of coil folds with 40 minutes rest in between each set.
- 8Cold retard the dough for 14 hours in the fridge.
- 9Bake for 25 minutes at 235°C, covered.
- 10Bake for an additional 25 minutes at 220°C, uncovered.
Ingredients
- 400 g Type 1 stone ground bread flour (14% protein)
- 280 g water
- 95 g Active sourdough starter (fed 1:4:4 the night before)
- 7 g salt
- 1 head of garlic
- Olive oil
- Sea salt
- rosemary
- oregano
- thyme
- extra fresh thyme
- 1 tsp dry herbs
Equipment
small lidded ramekin
Tips
- Roast garlic until soft (around 35 min at 190C).
- Mash cooled roasted garlic into a paste before adding.
- Perform 1 set of stretch and folds + 3 sets of coil folds with 40 min rest in between.
- Maintain dough temperature around 20°C during bulk fermentation.
- Cold retard for 14 hours in the fridge.
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