Artisan Sourdough Garlic Bread Recipes
ARTISAN SOURDOUGH GARLIC BREAD
I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!!
Provided by startnover
Categories Sourdough Breads
Time 23h45m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
- When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
- Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
- Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
- Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
- Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
- Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
- Preheat oven to 475°F.
- Slash the top of the loaf 4 times with a sharp knife.
- Spritz loaf and oven with water.
- Bake in 475°F oven for 3 minutes spraying 2 more times.
- Turn the oven down to 375°F (if it is baking to fast try 350°F).
- Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
- Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
- This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.
SOURDOUGH GARLIC BREAD
YUM, I just found this one today and it IS good. Garlic lovers will love this bread. Recipe from Sunset Magazine.
Provided by Hey Jude
Categories Breads
Time 10m
Yield 12 pieces
Number Of Ingredients 5
Steps:
- Mix the olive oil, garlic and parsley in a small bowl.
- Cut each loaf of bread crosswise into thirds, then cut each third in half horizontally.
- Brush or spoon garlic mixture generously on the cut side of each piece.
- Sprinkle each with the cheese.
- Place pieces, cheese side up, on a baking sheet and broil 8 inches from heat until well browned, about 3-4 minutes.
- Serve warm.
Nutrition Facts : Calories 308.1, Fat 12.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 525.2, Carbohydrate 40.2, Fiber 2.3, Sugar 0.2, Protein 8.4
More about "artisan sourdough garlic bread recipes"
ARTISAN SOURDOUGH BREAD RECIPE - A BEAUTIFUL PLATE
Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. …
From abeautifulplate.com
4.9/5 (230)Total Time 27 hrs 50 minsCategory Sourdough BreadCalories 199 per serving
From abeautifulplate.com
4.9/5 (230)Total Time 27 hrs 50 minsCategory Sourdough BreadCalories 199 per serving
- New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
- IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
- Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
- Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.
HOMEMADE GARLIC BREAD RECIPE - USING SOURDOUGH! - THE …
Instructions. Pre-heat your oven to 350 °F. Combine the butter, garlic and parsley in a bowl. Spread over BOTH SIDES of the sourdough bread, then place on a baking sheet. Bake for 5-7 minutes, then turn on the broiler. Broil for …
From thekitchenmagpie.com
From thekitchenmagpie.com
BEGINNER ARTISAN SOURDOUGH BREAD RECIPE | HOMEMADE FOOD JUNKIE
Place in oiled bread pans. Rise at room temperature until the dough is at the top of the pans. IF your dutch oven is large enough put the loaf pan right in the dutch oven and cover it. Bake as directed. Works great! Baked Sourdough …
From homemadefoodjunkie.com
From homemadefoodjunkie.com
ARTISAN BREAD RECIPE - CAFE DELITES
Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly. Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat …
From cafedelites.com
From cafedelites.com
ARTISAN SOURDOUGH BREAD – AN EASY RECIPE FOR CRISPY BREAD
The inoculation in this artisan sourdough bread recipe is 20%, which suits a fermentation at a room temperature of about 21°C/70°F. If your room temperature is vastly lower or higher than that you may want to change the inoculation. A …
From foodgeek.dk
From foodgeek.dk
EASY STEP-BY-STEP ARTISAN SOURDOUGH BREAD RECIPE - FULL OF DAYS
Instructions. On the evening of day one, mix together 1 Tablespoon active sourdough starter with 1/3 cup room temperature water. Stir to combine, then mix in 1/2 cup flour. Cover and let sit at room temperature overnight. On …
From everydayfull.com
From everydayfull.com
DELICIOUS ROSEMARY GARLIC SOURDOUGH BREAD - HOMEMADE …
This roasted garlic Rosemary bread has an open crumb and a heavy crust. It's a perfect rustic country bread for soups and stews and meat dishes. Cut this bread once it's cooled an hour. Store it for up to three days in a plastic bag …
From homemadefoodjunkie.com
From homemadefoodjunkie.com
EASY ARTISAN SOURDOUGH BREAD RECIPE: FOR BEGINNERS
Let it bake for 20 minutes at 450 degrees with the lid on. Remove the lid and continue to bake until the bread gets a nice brown crust or the internal temperature is 210 degrees in the center. Remove and cool your masterpiece …
From thekitchenprescription.com
From thekitchenprescription.com
ARTISAN SOURDOUGH BREAD - FERMENTERS CLUB
In a large heavy bowl, mix 350 grams of 80°F/27°C water and 100 grams of active starter. Add the flours and mix thoroughly, making sure there aren’t any dry bits of flour. Let the dough rest for 25 to 40 minutes. At the end …
From fermentersclub.com
From fermentersclub.com
ARTISAN SOURDOUGH BREAD – THE MOST SIMPLE RECIPE
1 dl of bread flour weighs 61 grams. I checked it by weighing out 20 cups of bread flour and calculated the average. 1 dl of water weighs 100 grams. This is only true at 4°C/39.2°F, but the change is minimal at higher temperatures. At 21°C/70°F …
From foodgeek.dk
From foodgeek.dk
BASIC ARTISAN SOURDOUGH BREAD RECIPE - TASTE OF ARTISAN
From tasteofartisan.com
4.9/5 (14)Published 2018-10-01
- prepare a healthy sourdough starter. Good sourdough starter was THE MOST IMPORTANT factor to getting a decent loaf of sourdough bread for me. Get it right and your results will already be good.
- mix the ingredients. There are no tricks here, and no special steps. I just mix all of the ingredients together at the same time and let rest for an hour.
- dough fermentation with stretches and folds. At this stage the dough will undergo what is called ‘bulk fermentation’, where yeast will feast on sugars and produce ethanol and other derivative chemical components that give bread its characteristic aroma.
- shape the dough. After the final stretch and fold and about a 30 minute to an hour rest, I gently transfer the dough onto a smooth surface (countertop), divide into two equal pieces and shape.
- proof the dough. The final stage of the getting the bread dough ready for baking is proofing. This is THE SECOND MOST IMPORTANT factor to getting great bread.
- score the loaves. Once the shaped loaves have sufficiently proofed, turn them over onto individual pieces of parchment paper and score to allow for a better oven spring during the initial baking stage.
- bake the bread. Now, grab a pizza shovel and send those loaves into an oven preheated to 500F. Bake with steam at 475F for 20 minutes and 25 minutes without steam at 450F.
- cool the bread. You are supposed to cool the bread for at least 1 hour before slicing. Personally, I’ve been breaking this rule ever since I started baking my own bread.
ARTISAN HONEY SOURDOUGH BREAD RECIPE - ROCKY HEDGE FARM
9:00 AM – Remove starter from refrigerator. 11:00 PM – Feed the starter and allow to double in volume – (place the starter somewhere warm to have it activated in just a couple of hours) 1:00 PM – Combine the 475g flour and 300g water. 2:00 PM – Add remaining ingredients, 100g sourdough starter, 25g honey and 10g salt.
From rockyhedgefarm.com
From rockyhedgefarm.com
29 PERFECT ARTISAN SOURDOUGH BREAD RECIPE IDEAS IN 2022
May 4, 2022 - Explore Jeanette-Renald Rouire's board "Artisan sourdough bread recipe", followed by 135 people on Pinterest. See more ideas about sourdough bread recipe, sourdough, sourdough bread.
From pinterest.ca
From pinterest.ca
HOW TO MAKE ARTISAN SOURDOUGH BREAD - A CHICK AND HER GARDEN
Combine the flour and salt with the starter mixture, with clean hands, just until mixed. Cover the bowl with a damp tea towel and allow it to rest for an hour. After resting, remove the towel and fold the dough once or twice around the dish. To do this, scrape your hand down the side of the bowl to the bottom.
From achickandhergarden.com
From achickandhergarden.com
ROASTED GARLIC BREAD; A SOURDOUGH METHOD - ZESTY SOUTH INDIAN …
Day 1 : Feed 50g water+ 15 g of rye flour and 35 g flour and set aside for 24 hours. Day 2: Feed the same and set aside for 24 hours. Day 3: continue to feed and set aside for 24 hours. Day 4 : remove ¼ cup of contents from the bottle and replace with fresh rye and whole wheat flour and set aside.
From zestysouthindiankitchen.com
From zestysouthindiankitchen.com
HOW TO DRY SOURDOUGH STARTER & REVIVE IT | HOMEMADE FOOD JUNKIE
Spread your active sourdough starter on the baking sheet in a thin sheet. Set the baking sheet in the oven and just turn on the oven light. OR use the proofing function on your oven. You want the oven at about 90 degrees F. A convection oven fan will help the process. Set the timer for 12 hours.
From homemadefoodjunkie.com
From homemadefoodjunkie.com
SOURDOUGH GARLIC HERB BREAD RECIPE - FOOD NEWS
Use a round oven-proof bowl, a cast-iron pot, skillet or loaf pan. Sprinkle with cornmeal. Mix herbs, garlic and salt. Divide dough in half, and working with each dough separately, quickly knead herbs into dough.
From foodnewsnews.com
From foodnewsnews.com
ARTISAN SOURDOUGH BREAD RECIPE - DELISHABLY
Add the tepid water to the sourdough leaven and stir well to combine to a milky looking water mix with no lumps. Leave for 15 mins to rest. Add the flour to the water mix containing your leaven and mix well with a stand mixer or by hand just using your fingers to combine together until you have a smooth soft dough.
From delishably.com
From delishably.com
SOURDOUGH BREADS — RECIPES — ARTISAN BRYAN
Recipe: Bolillo de Pimiento Asado y Cilantro. Read More. Sourdough Breads Artisan Bryan 2/3/20 Sourdough Breads Artisan Bryan 2/3/20. Recipe: Quinoa & Sorghum Sourdough Bread. Read More. Sourdough Breads, Rustic Sourdough Breads Artisan Bryan 5/21/19 Sourdough Breads, Rustic Sourdough Breads Artisan Bryan 5/21/19.
From artisanbryan.com
From artisanbryan.com
SOURDOUGH GARLIC BREAD - SOURDOUGH COMPANION
The dough was made by mixing the preferment, water, and flour together into a shaggy mass. This was let rest for 30 minutes. Then I added the oil, salt, and garlic. The dough was then mixed until the gluten was developed. I then turned the dough out into an oiled bowl and did a few stretch and folds every now and then.
From sourdough.com
From sourdough.com
ARTISAN SAN FRANCISCO STYLE SOURDOUGH PARMESAN GARLIC BREAD
Calories, carbs, fat, protein, fiber, cholesterol, and more for Artisan San Francisco Style Sourdough Parmesan Garlic Bread ( Safeway Select). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com
From eatthismuch.com
GARLIC PARMESAN ARTISAN BREAD - LIFE MADE SIMPLE
Allow it to heat in the oven for 30 minutes. Meanwhile, knead in minced garlic, ½ cup of cheese and rosemary. Transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes.
From lifemadesimplebakes.com
From lifemadesimplebakes.com
ARTISAN SOURDOUGH BREAD - FLEISCHMANN'S YEAST
To Use Sourdough Starter: Stir starter to blend in any liquid on top. Remove amount for recipe. For each 1/2 cup starter you remove, stir in 1/3 cup bread flour, 1/4 cup lukewarm water (90° to 100°F) and 1/2 teaspoon honey until blended. Cover loosely and let sit at room temperature 12 to 24 hours or until bubbly.
From fleischmannsyeast.com
From fleischmannsyeast.com
ARTISAN SOURDOUGH ROLLS (WITH EVERYTHING BAGEL TOPPING)
Make the Dough. Place all of the ingredients into the bowl of a stand mixer and stir to fully combine. You can also use a bread machine for this part or a mixing bowl to make by hand. Knead for 3 minutes with a dough hook (or 5 minutes by hand, or according to your bread machine) to make a smooth dough.
From anoregoncottage.com
From anoregoncottage.com
ARTISAN SOURDOUGH GARLIC BREAD RECIPE - FOOD.COM
Apr 21, 2012 - I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grille…
From pinterest.com
From pinterest.com
SEEDY ARTISAN SOURDOUGH BREAD - TASTY KITCHEN
Preparation. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine warm water and yeast. Stir to dissolve yeast, then let sit 5 minutes so yeast can fully dissolve. Add sourdough starter; stir until well combined and starter is mostly dissolved. Add oats, flax, 3 cups flour and salt.
From tastykitchen.com
From tastykitchen.com
ARTISAN SOURDOUGH WITH ALL PURPOSE FLOUR - THE CLEVER CARROT
Score the Dough. Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough.
From theclevercarrot.com
From theclevercarrot.com
HOMEMADE ARTISAN SOURDOUGH BREAD RECIPE - THE WOKS OF LIFE
Ferment Your Sourdough Starter: 8:00am. The first step is to ferment your starter to bring it up to full strength. Take the starter out of the refrigerator, and stir in 60g lukewarm water and 60g of bread flour or whole wheat flour until well-combined. (For reference, I usually keep about 70g of starter as a baseline.)
From thewoksoflife.com
From thewoksoflife.com
SOURDOUGH GARLIC BREAD - FARMHOUSE ON BOONE
Prepare and bake sourdough French bread recipe. Allow the bread to cool. Preheat oven to 400 degrees. In a small bowl, add softened butter. Add olive oil, salt, minced garlic (highly recommend a garlic press), and parsley. Mix together until well combined.
From farmhouseonboone.com
From farmhouseonboone.com
ARTISAN SOURDOUGH BREAD - A BEGINNER'S GUIDE - TASTES OF LIZZY T
Place a large glass bowl on a kitchen scale and set to "0". Add 90 grams of active sourdough starter to the bowl. Add 350 grams of warm water. Use a whisk to mix the starter and water. Add the flour and salt. Use a sourdough spoon (or a rubber spatula) to mix the ingredients together to form a rough, shaggy dough.
From tastesoflizzyt.com
From tastesoflizzyt.com
ROSEMARY GARLIC SOURDOUGH BREAD - CHAMPAGNE TASTES®
Measure out 1 cup all-purpose flour.. Remove 1 and ½ teaspoons of the flour. Add 1 and ½ teaspoons vital wheat gluten to the measured flour.; Repeat with as many cups as needed or desired. Sift the flour together before using.
From champagne-tastes.com
From champagne-tastes.com
ARTISAN BREAD RECIPE (& VIDEO!) - FAST EASY ARTISAN BREAD RECIPE
Let sit in the oven for 30 minutes. While the pot is heating through, take the super sticky dough out of the bowl and place on a very floured surface. Shape into a ball (do not knead it). Cover with the plastic wrap you were using earlier. Once the …
From eatingonadime.com
From eatingonadime.com
MAKING GARLIC BREAD: 5 BEST BREAD TYPES YOU CAN USE
Making garlic bread using sourdough bread. If you want to take garlic bread to the next level, then use sourdough for extra flavour and crispiness. Sourdough is a yeast-free artisan method of bread making, which is made using a slow fermentation process. You can use all sorts of shapes of sourdough to make garlic bread, from small loaves to ...
From loafybread.com
From loafybread.com
BREADS - SAVE-ON-FOODS
Western Family - Bread - 100% Whole Wheat, Sliced is added to Favorites, uncheck to remove it. Add Western Family - Bread - 100% Whole Wheat, Sliced to Favorites. Free with 1500 Points Redeemed. Western Family - Bread - 100% Whole Wheat, Sliced, 570 Gram Open product description. $2.29 was $2.59 $0.40/100g.
From saveonfoods.com
From saveonfoods.com
SOURDOUGH PARMESAN ARTISAN GARLIC BREAD, ...249503 …
Food category: Breads and Buns; A few foods with a name containing, like or similar to SOURDOUGH PARMESAN ARTISAN GARLIC BREAD, SOURDOUGH PARMESAN, UPC: 021130116324: JOHN WM. MACY'S, CHEESESTICKS MELTING PARMESAN AGED CHEESE AND SOURDOUGH TWISTS, UPC: 724923111000 contain(s) 474 calories per 100 grams …
From aqua-calc.com
From aqua-calc.com
ARTISAN SOURDOUGH GARLIC BREAD RECIPE - FOOD NEWS
Add garlic and apples and cook until fragrant; about 3 minutes. Remove the skillet from the heat. Mix the bread cubes, raisins and herbs in a large mixing bowl.
From foodnewsnews.com
From foodnewsnews.com
ARTISAN SOURDOUGH BREAD MADE WITH A STIFF STARTER
To make the dough: Pour the water into a large mixing bowl. Add the ripe starter to the water by ripping it into small pieces. Add the flour and salt, and stir the ingredients (a dough scraper works well here) until the dough becomes shaggy. Scrape the dough out of the bowl and smear the dough with the heel of your hand, so that all the flour ...
From kingarthurbaking.com
From kingarthurbaking.com
EASY SOURDOUGH ARTISAN BREAD RECIPE (READY IN 1 DAY)
Step 1. Start by mixing all the ingredients (flour, water, starter, optional honey, and salt) in a bowl just until combined. Let sit for 15 minutes. Step 2. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
From anoregoncottage.com
From anoregoncottage.com
ROASTED GARLIC ARTISAN BREAD - A TRUE COMFORT FOOD RECIPE!
Drizzle with 1-2 teaspoons of olive oil. Cover with foil and roast at 400°F for 30-35 minutes or until tender. Combine warm water (approximately 110°F), yeast, & garlic in a large bowl. Stir until most of the yeast dissolves. Whisk salt & flour together then mix into water/yeast mixture until combined.
From oldworldgardenfarms.com
From oldworldgardenfarms.com
HOW TO MAKE ARTISAN SOURDOUGH BREAD - THE PIONEER WOMAN
Let sit for 30 minutes. Repeat the folding and resting 4-5 more times for a total of 5-6 turns/folds. This should take about 2 1/2 to 3 hours. Let the dough rest at room temperature for 1 hour after the final fold. First rise: Cover the bowl with a lid or plastic wrap and place in the refrigerator for 12–22 hours.
From thepioneerwoman.com
From thepioneerwoman.com
ARTISAN SOURDOUGH BREAD TIPS, PART 1 | KING ARTHUR BAKING
Take 2 ounces of your starter (1/4 cup lightly packed), tear it into pieces, and feed it 2 ounces (1/4 cup) room-temperature water and 4 ounces (a scant cup) of unbleached all-purpose flour. Mix and knead everything together to form a fairly smooth dough. Remember this ratio: 1 part starter : 1 part water : 2 parts flour.
From kingarthurbaking.com
From kingarthurbaking.com
WHOLE WHEAT ARTISAN SOURDOUGH BREAD RECIPE
Stretch and fold four ways, start with one then turn the bowl and stretch the next side, then turn it and stretch the other side, and so on. Do this set 3-4 times over the first two hours of the bulk rise.
From theeverydayfarmhouse.com
From theeverydayfarmhouse.com
EASY ARTISAN SOURDOUGH BREAD - FARMHOUSE ON BOONE
11 am: After the Dutch oven has been preheating for 1 hour, place sourdough bread dough onto parchment paper, dust with flour, and score. Place dough in Dutch oven and cover with lid. Place it in the oven and bake for 20 minutes. Remove lid, reduce heat to 450, and bake for 20 more minutes until the bread is golden brown.
From farmhouseonboone.com
From farmhouseonboone.com
GARLIC AND PARMESAN SOURDOUGH BREAD RECIPES
2022-02-19 · Instructions. Preheat oven to 400 F. Cut the loaf in half lengthwise. In a small bowl, mix butter, fresh garlic, garlic powder, Italian seasoning, salt, parsley, and Parmesan.
From recipesforweb.com
From recipesforweb.com
#time-to-make #course #main-ingredient #preparation #occasion #sourdough #breads #lunch #dinner-party #finger-food #vegetarian #grains #dietary #gifts #sandwiches #comfort-food #egg-free #yeast #free-of-something #pasta-rice-and-grains #taste-mood #savory #presentation #technique
You'll also love
Related Search