Roast garlic bread

Roast garlic bread

By
From
Paris Pastry Club
Makes
1 loaf of bread
Photographer
Helen Cathcart

One of my favourite dinners, of the eat-alone kind, is a bowlful of potatoes, pan-fried until golden and crispy, with plenty of garlic and a sprinkle of salt. Yes, plenty of garlic, more than any boy could take. Even a French one.

At times, I like to turn my garlic addiction into bread. Not only because I find the process of making bread almost magic – kneading a rough dough into a smooth ball, watching it grow like a bubbly monster, smelling its wonderful aromas as it bakes – but also because I can’t resist the doughy pockets that burst with roast garlic cloves. It promises all kinds of magic, especially with a bowl of soup or a simple oeuf à la coque (boiled egg).

For the dough starter

Ingredients

Quantity Ingredient
100g strong flour
120g water
10g fresh yeast

For the roast garlic

Quantity Ingredient
2 garlic heads
3 tablespoons extra-virgin olive oil

For the bread

Quantity Ingredient
50g water
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
150g strong flour
extra-virgin olive oil, extra

Method

  1. Combine the flour, water and yeast in a large bowl to make the starter for the dough. Cover with a clean kitchen cloth and leave to prove for 2 hours.
  2. Preheat the oven to 200°C. Cut the tops off the garlic heads and drizzle with the olive oil. Wrap each head in foil and bake for around 30 minutes.
  3. Leave to cool, then squeeze the cloves from the heads trying not to break them too much. Set aside while you get on with the bread.
  4. Whisk the water, olive oil and salt into the starter mix. Add the flour and mix until just combined. Turn out onto a clean, lightly oiled surface and knead for 6–8 minutes until smooth. Cover with a clean kitchen cloth and leave to rest for 30 minutes.
  5. Generously oil a large baking tray and stretch the dough into a 15 x 20 cm rectangle. Sprinkle the garlic cloves on the right-hand side. Fold in half widthways, pressing down to seal the ends. Prove for 1 hour. Stretch again into a 15 x 20 cm rectangle and prove for another hour. Preheat the oven to 250°C.
  6. Sprinkle a little water over the dough and bake for 30 minutes or until golden-brown. Allow to cool a little before eating.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again