← All recipes
Bread
Black garlic in the dough
Worked into the dough rather than spread on top, it colours the crumb and gives the loaf a savoury sweetness that reads as malt more than garlic.
Method
- 01
Dissolve the paste in the water so it disperses evenly.
- 02
Mix with the flour and leave to rest for thirty minutes.
- 03
Add salt and yeast, work the dough, then leave overnight in the fridge.
- 04
Shape, prove for two hours and bake hot with steam for the first ten minutes.
Do not add more than 10 g per kilo — beyond that the sugars catch and the crust goes too dark before the crumb is set.
Ingredients
- 500 g strong white flour
- 350 g water
- 10 g salt
- 4 g dried yeast
- 8 g black garlic paste
You will need
Black Garlic Paste
€9.90