Thursday, 30 June 2011

Roasted Garlic Levain Buns

Garlic goes with everything. Garlic bread makes all sandwiches even better, with the possible exception of peanut butter and jelly.

Roasting your garlic gives it a mellow, savoury flavour that sits happily in the background making life just all that much sweeter. And since you are roasting some garlic for these delicious buns, you might as well make some extra for salad dressings, flavoured mayo for dipping your pizza crusts into, and other important things.

Roasting garlic also makes your house smell awesome. It's a win-win-win, really.

Roasted Garlic Levain Buns
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The night before:

Stiff Levain
Bread flour - 6.4 oz
Water - 3.8 oz
Mature sourdough culture - 1.3 oz

Combine the ingredients for the stiff levain thoroughly. Add a couple of drops of water if needed. Let sit, covered, overnight. (12 hours)

The next day:

Roast some garlic!
1 bulb garlic, halved across the equator and drizzled with olive oil and s&p. Roast at 350°F for a half hour, in foil or a small covered dish. Make extra!

Bread flour - 1lb, 6.4 oz
Whole wheat flour - 3.2 oz
Water - 1lb, 1 oz
Olive oil - 1.6 oz
Salt - 1 Tbsp
Dry instant yeast - 1 tsp
Levain - all
Garlic - 1 bulb, roasted and cooled.

Everyone into the pool! Combine all the dough ingredients in the stand mixer, with the dough hook, on low for 3 minutes. Adjust hydration if necessary. Increase speed to medium and mix for 3 more minutes. Finish kneading on lightly floured board and form into a ball.
Cover and let rise 2 hours, folding after one hour.
Divide into 12 pieces and shape into rolls.
Let rise, covered, on lined baking sheets, 45 minutes to 1 hour.
Preheat oven to 440°F. Score buns, if desired.
Bake for 20-35 minutes, until golden and cooked through.
Let cool on wire racks.

This bread has been Yeastspotted!