I love Mediterranean-style breads. And if you've hung around here long enough, you know just how much I love them. I've made focaccia, fougasse, pita and pissaladière, as well as pizza, of course, but it has now been quite a while since I got my hands wet with olive oil and thyme, so making a wonderful bread full with flavours and herbs seems appropriate, don't you think?
Enter garlic bread. It may very well be the best garlic bread I've ever had in my life. Yes, in my entire life. So fluffy, so spongy, full of flavours and with a crispy crust. I like to think the difference is in the garlic itself. Whereas many garlic breads merely melt butter, mix it with minced garlic and perhaps even a dash of parsley, this fellow mixes garlic with balsamic vinegar and herbs to make for a much richer bread. Yum! But you know, the best thing about making these kinds of breads is the baking itself. I find it incredibly liberating to fold layers of oily dough on top of one another, watching air bubbles grow on the surface between each step, not to mention kneading the dough itself, which is always pleasurable. Mostly, I kept to Dan Lepard's original recipe from his book Exceptional Breads, but changed a few steps to suit me better, like leaving the dough to rise for an hour rather than 30 minutes, cutting down on the sugar and adding more salt. You can check out his step-by-step instructions here.
The garlic bread turned out beautifully; rich and delicious with a marvellous texture to boot. It is absolutely lovely on its own and even better dipped in olive oil, pepper and flaky sea salt. Try it, you will love it!
PS: Don't be put off by the long recipe. It's really very simple. Really. Some other time I may just post a video, to show just how easy it is, but for now, the recipe.
I'll be submitting this wonderful bread to Yeastspotting.
|Dan Lepard's Garlic Bread |
200 g. (1 ½ cup + 2 tbsp.) flour
30 g. (1 tbsp.) fresh yeast, or 1 tsp instant dry yeast
200 ml. (4/5 cup) tepid water
Garlic & Balsamic Vinegar
3 garlic heads (that's heads, not cloves)
2 tbsp. olive oil
50 ml. (1/5 cup) water
2 tbsp. balsamic vinegar
2 tsp. sugar
2 tsp. sea salt
½ tsp. black pepper
1 sprig fresh rosemary or thyme (I prefer thyme)
225 ml. (1 cup) tepid water
325 g. ( 1 1/4 cup + 2 tbsp) flour
10 g. (2 tsp.) sea salt
75 ml. (1/3 cup) olive oil
1.Pâte fermentée: In a bowl, mix the yeast with the water. You can add a little sugar if you like to jump-start the yeast. Add the flour, and mix well. Cover with plastic wrap and let rise for 1 hour. Using a wooden spoon, stir the dough quickly to redistribuate the yeast. Cover, and let rise another hour.
2.Garlic & Balsamic Vinegar: Place the garlic cloves in a casserole of boiling water, and let simmer for 3-4 minutes. Take off heat. Peel the cloves (the skin will slide off easily) and let soak in the water. Drain the water. In the casserolle, fry the peeled garlic cloves in oil for a few minutes, making sure they do not brown. Pour the balsamic vinegar and water in the casserole, and add the sugar, salt, pepper and rosemary/thyme. Cook for 5 minutes until the mixture thickens. Take off heat and reserve.
3.Dough: In a bowl, pour the water over the pâte fermentée and, using your fingers, mix the two together. Add the flour and salt and knead, still only using your hands, the dough together. The dough should be sticky and elastic. Let rest for 10 minutes, to allow the flour to soak up the moisture properly. Pour 2 Tbs. olive oil onto the surface of the dough and smooth it over the surface with your hands. Now rub a little oil on your hands and tuck your fingers down the side of the dough and pull the dough upward...stretching it out. Rotate the dough around so that every part of the dough gets pulled and stretch. The dough will begin to feel and look smoother. Leave the dough in the bowl and cover, letting sit for 10 more minutes. Repeat the pulling and stretching of the dough, for no more than ~10-12 seconds. You may find that an oily piece of dough breaks through the upper surface. This isn't a bad thing...but it is a sign to stop working the dough. Cover the bowl again and leave for a further 10 minutes.
4.This time oil a piece of the work surface about 30 cm. (12 inches) in diameter. Oil your hands, pick the dough out of the bowl, place it on the oiled surface and knead it gently for 10-15 seconds. Return the dough to the bowl, cover and leave for 30 minutes.Uncover the dough, oil the work surface once more and flip the dough out onto it. Stretch the dough out into a rectangle, then fold the right side in by a third. Fold one more time so that you have a rectangle. Then fold the in thirds one more time, so that you're left with a square dough parcel. Place this back in the bowl, cover and leave for 30 minutes.
5.Lightly oil the work surface again and stretch the dough out to cover an area roughly 30cm x 20 cm. (12 x 8 inches). Spread the garlic evenly over the ⅔ of the surface of the dough. Fold the bare piece of dough over a third of the garlic-covered dough, then roll this fold of dough over so that the remaining garlic-covered piece is now covered by dough, as well. Then fold this piece of dough in by a third...then in by a third again. Finally place the folded dough back in the bowl, cover and leave for 30 minutes.
6.Wipe the oil off the work surface and lightly dust it with flour. Pin the dough out again as above and fold it in by thirds two more times (as you did above). Replace it in the bowl, cover and leave for a further 30 minutes. Pin the dough out again fold it in by thirds two more times. Leave the dough for 10 more minutes. During this ten minutes, cover a large dinner tray (or the back of a sheet tray) with a tea-towel. Lightly dust it with white flour. Set dough on a lightly floured cutting board and cut the dough into thirds, using a serrated knife. Place the dough cut side up on the prepared (floured towel) tray, then pinch the fabric between each so that they stay separated.
7.Cover with a clean kitchen towel and leave for 45 minutes. Preheat oven to 200°C (400°F) during last 15-20 minutes of this time. If you have a baking stone, place it on the middle rack of the oven. Place a metal pan w/ sides on the bottom of the oven and bring a small pot of water to a boil. If you don't have a baking stone, then simply dust the back of a baking sheet with semolina. Bake for 30 minutes, or until golden brown.
|Kvitlauksbrødet til Dan Lepard |
200 g. mjøl
30 g. fersk gjær, eller 1 ts. tørrgjær
200 ml. lunka vatn
3 kvitlaukshovud (ikkje fedd)
2 ms. olivenolje
50 ml. vatn
2 ms. balsamicoeddik
2 ts. sukker
2 ts. havsalt
½ ts. pepar
1 rosmarin- eller timianstilk (eg likar å bruka timian best)
225 ml. lunka vatn
325 g. mjøl
10 g. havsalt
75 ml. olivenolje
1.Pâte fermentée: Bland gjæren og vatnet saman i ein bolle. Om du vil kan du ha i litt sukker. Ha i mjølet og bland godt saman. Dekk til med plastfolie og la heva i ein time. Rør deigen flat, dekk til igjen og la deigen heva i ein time til.
2.Kvitlauksblanding: Kok kvitlauksfedda i 3-4 minutt i ei gryte med vatn. Ta or varmen. Skrell fedda og legg tilbake i gryta. Tøm vatnet or gryta. Steik kvitlauksfedda i olja i nokre minutt i gryta. Pass på at dei ikkje brenn! Ha i balsamicoeddiken, vatnet, sukkeret, saltet, peparen og rosmarinen/timianen og kok i omlag 5 minutt. Ta or varmen.
3.Deig: Tøm vatnet over pâte fermentéen i ein bolle, og bland godt saman. Ha i mjølet og saltet og kna deigen saman. Det er best å gjera dette for hand. Deigen bør vera elastisk. La stå i 10 minutt. Ha i 2 matskeier olivenolja og bland det inn i deigen. Strekk deigen, del for del, medan du roterer bollen. Dette bør du òg gjera for hand. Deigen skal vera luftig og lett. Dekk til med plastfolie og la stå i 10 minutt. Gjenta to gonger til.
4.Kna deigen forsiktig på eit bord tilsulka med olje i omlag 10-15 sekund. Legg deigen tilbake i bollen, dekk til og la stå i 30 minutt. Strekk deigen på bordet til ein rektangel, og brett i tre, slik som eit brev. Brett deigen i tre ein gong til. Legg deigen tilbake i bollen, dekk til og la stå i 30 minutt.
5.Strekk deigen til ein 30 x 20 cm rektangel. Ha kvitlauksblandinga på omlag ⅔ av rektangelet og brett deigen i tre. Pass på at kvitlauksblandinga ikkje renn or! Brett deigen i tre to gonger til. Legg deigen tilbake i bollen, dekk til og la stå i 30 minutt.
6.Legg deigen på eit mjølete bord, og brett i tre to gonger til. Legg deigen i bollen, dekk til og la stå i 30 minutt. Brett deigen i tre to gonger til, og la stå i 10 minutt. Medan deigen hevar kan du strø mykje mjøl på eit kjøkkenhandkle. Del deigen i tre, og legg kvar del på handkledet. Pass på at handkledet er mellom delane, slik at dei ikkje kjem bort i kvarandre.
7.Dekk til med eit kjøkkenhandkle og la stå i 45 minutt. Varm opp omnen til 200°C. Om du har ein pizzastein kan du godt varme han opp. Strø mjøl på steinen før du legger på brødet, slik at deigen ikkje set seg fast. Du kan òg bruka eit bakebrett. Steik i 30 minutt.