I could only be referring to Sedrick, of course. He has the appetite of an army that’s crawled across a continent on its stomach. No. That doesn’t make sense. Well, maybe it does; he devours everything I throw his way. The little darling no sooner demolishes his food when he’s bouncing up and down, burping and bubbling and begging for more. I suspect that his energetic approach to life accounts for the zeppelin-size loaf of sourdough he pumped up for me this afternoon. I mean, gaazooks!
I pinched the idea for this loaf from a combination of Dan Lepard’s recipe for Roasted Garlic and Olive Oil Sourdough, from Jeffrey Hamelman’s similar recipe in “Bread”, and a loaf that we bought at Tesco in Brighton this weekend from La Brea Sourdough.
Briefly, the loaf has 10 small cloves of garlic, half roasted in the oven with 10g olive oil, and the other half blanched. All were finely diced rather than left whole as called for in Dan’s recipe. There’s also 30g of Sedrick (100% rye hydration), plus 250g strong white bread flour, 1/8 teaspoon of active yeast just for luck, 5g salt, the already mentioned 10g olive oil, and 150g warm water that I also used to activate the yeast with a pinch a sugar. I also used Dan Lepard’s method of kneading and resting but only two times (15 seconds each), plus another as I shaped the loaf. I added the remaining minced garlic during the final shaping just as Dan indicated in his original recipe at http://www.danlepard.com/forum/viewtopic.php?t=924 Thanks to Zeb Bakes for pointing me to this recipe.
I used steam in the oven produced from a pan of boiling water, oven temp preheated to 200C for 30-minutes, and the loaf was baked for 40-minutes. I think it could have baked longer but I resisted this as Dan’s recipe calls for 30-minutes in total for double the dough. Next time I’ll bake it longer.
This is the first oblong loaf that I’ve baked and slashed, and I’m very pleased with it. I haven’t seen inside it yet as it’s still cooling but I am hopeful. At the moment, it’s “singing”.