Prep 35 mins
Cook 3 hrs
This is an adopted recipe that looks wonderful to me--but since I have not yet actually tried it, please feel free to offer any suggestions or changes via a review should you decide to try it. Thanks!
- 2 garlic heads, roasted, pureed
- 1⁄4 lb unsalted butter, Softened
- 2 tablespoons dry yeast
- 1⁄2 cup water (115-120 degrees)
- 2 1⁄2 cups water
- 2 tablespoons kosher salt
- 3 1⁄4 cups whole wheat flour
- 3 1⁄4 cups unbleached all-purpose flour
- Cream together the garlic puree and butter.
- (This may be done days in advance and refrigerated. Bring to room temperature before using).
- Combine the yeast with 1/2 cup warm water in large bowl.
- Stir with a fork or small whisk.
- Add an additional 2 1/2 cups water.
- Add salt.
- Stir in the flour, 1 c at a time, beginning with the whole wheat.
- Use a whisk until the dough becomes stiff, then switch to a wooden spoon.
- Turn the dough onto a well floured work surface.
- Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic.
- Add more flour as you knead if necessary.
- The dough is ready if you can poke to fingers into it and the resulting indentations spring back.
- Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.
- Knead the dough a few more turns, then form it into a ball and place it in the bowl.
- Turn it to coat with butter.
- Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
- It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down.
- Knead it a few times and then let it rest.
- Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
- Divide the dough into 3 equal parts.
- While you work with 1 piece, keep the other 2 covered.
- Flour your work surface.
- With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide.
- Spread it with softened garlic butter.
- Roll the long edge toward the opposite long edge, as if you were rolling up a rug.
- Pinch ends closed.
- Place loaves on the baking sheets.
- With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals.
- Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
- Meanwhile preheat oven to 400 degrees F.
- Bake for 35 to 40 minutes with a pan of boiling water on the oven floor.
- Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles.
- The loaf should sound hollow.
- Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.
Wouldn't change a thing. I have made it three times now (when I have a little extra time and we are having pasta for dinner) and it's perfect!
This is the first real any kind of bread I have ever made. Great robust garlic flavor and a nice heartly loaf.