il y a 7 jours
1247
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Posted On: June 4th 2026, 02:30 am
Black garlic sourdough is a real treat to make and eat. It’s very easy to make black garlic at home but you can buy it as well. It’s a great snack too. For the dough I mixed 332.5g
bread flour and 17.5g whole wheat with 308g water(88% hydration) I did three-hour autolyse. Then added 70g levain which was 6h old, kept at 82F, mixed with 1:1:1 ratio(25:25:25) Thirty minutes later, added 7g salt. Then I added two heads of black garlic. Please feel free to add less if you wish, I just couldn't help myself. I like to add the black garlic mashed as a paste. Performed 4 coil folds separated by 45min. No lamination for this dough. Total bulk fermentation was 7.5h at 72-75F. Shaped and proofed in the fridge for 12h at 40F. Baked straight from the fridge in The Challenger bread. Crumb video coming next.
bread flour and 17.5g whole wheat with 308g water(88% hydration) I did three-hour autolyse. Then added 70g levain which was 6h old, kept at 82F, mixed with 1:1:1 ratio(25:25:25) Thirty minutes later, added 7g salt. Then I added two heads of black garlic. Please feel free to add less if you wish, I just couldn't help myself. I like to add the black garlic mashed as a paste. Performed 4 coil folds separated by 45min. No lamination for this dough. Total bulk fermentation was 7.5h at 72-75F. Shaped and proofed in the fridge for 12h at 40F. Baked straight from the fridge in The Challenger bread. Crumb video coming next.
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