Bread with baked garlic and sourdough cheese

Category: Sourdough bread
Bread with baked garlic and sourdough cheese

Ingredients

Opara
active starter 50% humidity 20 grams
sourdough water 35 grams
Whole grain wheat flour for sourdough 30 grams
Wheat flour 1 grade 30 grams
Dough
Wheat flour 1 grade 500 grams
leaven all
water 350 grams
fresh yeast 3 grams
Fine sea salt 10 grams
hard cheese 60 grams
Garlic paste
garlic 1 large head
vegetable oil b / s 1 tbsp. the spoon
fine sea salt taste
fresh parsley 2-3 twigs

Cooking method

  • Opara
  • On the eve, refresh the starter culture and dissolve the required volume in water, add flour and mix; cover with foil and set to rise for 8-10 hours - until it doubles or until it starts to settle slightly.
  • Dough.
  • With a hook, knead the leaven, yeast, ground with flour and water for 8 minutes. Add salt, garlic paste and finely grated cheese. Knead until elastic, shiny dough for about 8 minutes. The dough is soft, smears on the mixer bowl, slightly sticky, if necessary, add water. Round the dough and leave to ferment in a greased container. Fermentation time 2.5 hours. For the first 1.5 hours, stretch and fold the dough 3 times every 30 minutes. Then leave for another 1 hour and do not touch. Divide the dough in two. Roll up and leave under plastic wrap for 20 minutes. Form 2 loaves. I have one oval and the other round.
  • Cut the round bread in the middle and insert a clove of garlic. Put parsley sprigs moistened with water on the sides and dust with flour on top. Transfer carefully to the proofing basket, seam up. I did not decorate oval bread. Form an oval blank and place in the proofing basket, seam up. The proofing took me 1.5 hours at a temperature of 28 degrees. She baked on a stone at 250 degrees for the first 10 minutes with steam. Then remove the steam, reduce the temperature to 180-190 degrees and bring to readiness. I have a total baking time of 30 minutes.
  • Garlic paste
  • Peel the garlic, add oil, salt, wrap in foil and bake until cooked in the oven. About 40-50 minutes. Then grind until smooth.
  • Bread with baked garlic and sourdough cheese
  • Bread with baked garlic and sourdough cheese
  • Bread with baked garlic and sourdough cheese

The dish is designed for

2 rolls, weighing about 500 grams

Time for preparing:

5:00

Cooking program:

oven

Note

I took a recipe from the blog as a basis. 🔗... In turn, her source is Maggie Glezer from the book "Artisan Baking Across America". Recipe in yeast-free source. I added yeast to avoid sourness in the dough. If you do not want to use them, then fermentation of the dough will take 4 hours, and proofing 3-4. I adjusted the amount of water to match my flour. In the recipe, it was necessary to put garlic paste and cheese simply in the middle of the bread, like a filling. I mixed them into the dough. This option seemed to me more suitable. I drew attention to this recipe, because I VERY like bread with baked garlic from TWIST this , which I have baked several times and never cease to admire him. Thanks to Marina. Therefore, I did not pass by this bread and did not regret it. The bread is very aromatic with a thin crust and soft crumb. And very handsome!

Natali06
Wow !!!!!!!! This is beauty !!!!! Words are gone ... There is such bread-sabotage! Just admire!
Are you Sho, are you going to eat it ??
ang-kay
So I didn't cut it until my husband arrived! Cut another! : girl_haha: It was really a pity!
Natasha!Thank you for your kind words and attention.
Natali06
Quote: ang-kay
I didn't cut it until my husband arrived!
Eh, he doesn't understand anything about beauty! Rave can be so beautiful to eat chew?
ang-kay
Understands, but only want to eat more!
Twist
Angela, you just hit me on the spot! The bread is gorgeous, and the idea with parsley is great!
ang-kay
Marish, Thank you. Sorry, but the idea is not mine. I have zero fantasy! All the damned bourgeois! : girl_haha: I was just sure that the site has this bread! But ... probably not. You know, I really like your baked garlic bread. It's true! So delicious, aromatic and very soft for a very long time. Thank you for it.
lungwort
Oh, what a gorgeous bread. I think my nose has smelled the scent of garlic paste. And how well decorated. I will definitely bake it. But you will have to stir up the leaven again. My something is not very active (it seems to me so, or maybe I find fault, but still I have to do everything according to the rules)
lungwort
Oh, what a gorgeous bread. I think my nose has smelled the scent of garlic paste. And how well decorated. I will definitely bake it. But you will have to stir up the leaven again. My something is not very active (it seems to me so, or maybe I find fault, but still I have to do everything according to the rules)
Gala
It is beautiful! Is it true parsley?
ang-kay
Quote: lungwort

Oh, what a gorgeous bread.
Natasha!Thank you so much for your attention and praise.
Quote: lungwort
I will definitely bake it.
Try it. Today the bread is soft, as if just baked. Aromatic, and the cheese gives a special flavor.
Quote: lungwort
(I think so, or maybe I find fault, but still everything must be done according to the rules)
I'm not an expert in sourdough, but try feeding it in equal parts several times (2-3) to make it work better, and only then make a dough.
ang-kay
Quote: + Gala +

It is beautiful! Is it true parsley?
Thank you,Galina! : rose: True parsley. Real. Yesterday I plucked it in the garden. I got out from under the snow and froze. : girl_haha: In the sources, parsley or cilantro did not change color at all after baking. I don’t know how this is possible? I turned brown and dried out. Maybe someone knows some secret?
Tumanchik
Angela, I came to report you - here he is my sufferer!

He went through such stress - put the form in the oven. for some unknown reason she was torn to pieces. The dough was quickly pulled out with tongs into another shape. Yes, in a hurry, I forgot to lubricate it. I had to take it out again. Wash and grease the form. The dough just flopped down and tightened around the edges. During this time, the oven cooled down and I immediately put it in the oven at 190 without proofing and baked until tender. The drawing died, but the bread - as the doctors say - wanted to live. He coped


The recipe is gorgeous, as it survived all the cataclysms and remained handsome! Thank you, my good, for the recipe and science!
Bread with baked garlic and sourdough cheese
I certainly pofulyuganila a bit - I have rye sourdough and a little flaxseed flour poured, because he is dark. and baked on basil-mint kvass
Here he is, his Majesty - hid in the grass - hides a battle scar. but Okroshka with salami on goat yogurt with a bite of it - a miracle!
ang-kay
Tumanchik,: girl_haha: I imagine your shock! But in spite of the past, the bread turned out to be alright. Thank you for sharing your impressions. I think that next time everything will go like clockwork.

Can you try not to be a hooligan?

Kokoschka
ang-kaywhat a beautiful bread!
ang-kay
Lily, Thank you. It's also delicious
Kokoschka
ang-kay, after the roll, to our daily bread !!! I will bake
My dream is to bake good Borodinsky, which they ate in the USSR, and I also tried Riga at the same time, I don't even know the name, my friends from Riga brought it.
That the river is not all wrong ...
Kokoschka
ang-kayHow to get such a beautiful bloom on bread?
ang-kay
Lily, the stripes are obtained from the proofing basket. Lower the workpiece into flour and put it in a basket, or sprinkle the basket with plenty of flour.
Rada-dms
What a gorgeous bread I missed! I will definitely bake it as I get back to baking! What a handsome man!
ang-kay
Not surprising. what I missed. Bread appeared on HP before you registered. It is now. smart girl, you don't miss anything.And what happened before, unless you look at everything.

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