BAKE 27 – JULY 6, 2020

Yeast Utilized: 2 1/2 teaspoon

With a clove of garlic available, I decided to try making a for-real, garlic-baked-in garlic bread. I found this recipe, which looked fun.

Garlic with background yeast in bloom.

This started to smell pretty great right away, on account of the addition of garlic powder.

I didn’t use all of the flour called for in the recipe, but it came together well and still made for a nice knead.

Ready for first proof.

Proofed! With chopped oven-roasted garlic in the background.

Wish I’d had more garlic to knead in, but as it was, this was delightful.

The recipe said I could use a loaf pan or a cast-iron skillet, but naturally, I forgot. That detail wasn’t on the printed sheet, so poof! from my brain. If I get to make this again, that’s the first change I’d make.

As it was, I loafed it and put it on my cookie sheet.

Look how puffy and pretty.

I then sprinkled it with flour and sliced three cuts in its top, as instructed. It deflated a bit when I cut, which was a bummer, but hopefully it didn’t do too much damage.

Ready for the oven.

Second change I would make is that I would leave it in the oven a bit longer. It baked mostly fine, but I think it could have done with another five minutes, maybe a bit more gold on the top.

But it’s bread and there’s garlic. I’m happy.

And I have to say, I agree with this recipe’s suggested serving size.

To the next bake—–>