My brother thought it was fine and dandy that I could make coffeecakes, scones, sandwich bread and soft rolls. “But could you make a crusty loaf of garlic bread? You know, the ones with a crispy crust?” he asked.
Sam’s Crusty Garlic Bread
Adapted from King Arthur Flour’s French-Style Country Bread
Sponge Starter (Begin 2 to 16 hours ahead)
- 1 cup (8 ounces) cool to lukewarm water
- 1/2 tsp active dry yeast
- 1 1/4 cups (5 1/4 ounces) bread flour
- 1/4 cup (1 ounce) whole wheat flour
- All of the sponge starter (above)
- 1 cup (8 ounces) lukewarm water
- 3/4 tsp active dry yeast
- 1 tablespoon sugar
- 3 3/4 to 4 cups (1 pound to 1 pound 1 ounce) bread flour
- 1 to 1 1/2 teaspoons salt
- 4 cloves garlic, minced
- 1 tbsp salted butter
To make the sponge: Stir all of the sponge ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and leave on a counter overnight or for at least 2 to 4 hours.
This is Jackie being trigger-happy:
To make the dough: Saute the minced garlic in the butter and let it cool until slightly warm. Stir down the sponge with a spoon and add the water, yeast, sugar, most of the flour (hold back about 1/2 cup to use if required), salt and garlic butter. Stir the dough just until it forms a loose, shaggy mass.
Autolyse: 12 minutes
Place the dough in a lightly greased bowl, cover, and let it undergo the bulk fermentation.
Bulk fermentation: 1 1/2 hours, with stretch and folds at 30 min. and 60 min.
Shape: boule, and let it rise seam-side up in a flour-dusted banneton. Or, if you don’t have a banneton, use a plastic colander generously dusted with flour like I did. At this point in time, my parents thought I was going a bit crazy – taking photos of bubbly goop over a period of 16 hours and then borrowing colanders to further baby this goop? Could this girl not just use the colander for draining washed vegetables or cooked pasta, or something?
Second fermentation: 45 min to 1 hour, or until your mom starts giving you the look because she needs to use the colander
Invert the boule right-side up (seam-side down) and slash or cross-hatch the bread with a sharp knife or lame. Bake in a preheated 475F oven with steam for 8 minutes (I baked the boule in a lidded Pyrex bowl that was in the oven during the preheat), and then reduce the heat to 425F and continue baking for another 20-25 minutes without steam (remove the lid of the bowl) until the loaf turns a deep golden brown.
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This loaf goes to my brother, who’s celebrating his birthday today while he completes an internship in Manila. Happy birthday, Sam!
to me, in celebration of Toxo Bread turning one year old! (Actually, it turned one on the 14th but there was a bit too much going on during the week.)