Going Italian
Mar. 12th, 2006 23:51![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI grow a lot of garlic. Like, over a hundred heads a year. This last year they were mostly split and cracked, but I'm trying to get some good intact heads this year... I already have a lot of garlic powder from the split heads, so what can I do with intact ones?
That's right: roast them.
Unfortunately, I have had a great deal of trouble making real, crusty, chewy french bread; my main bread recipe turns out Wonder Bread, which is fine for sandwiches and toast, not so good for roasted garlic. Ditto the commercial sour rye, which is whole-grain to the extreme. And let's not even mention the styrofoam rice bread. So what would I put the garlic on?
Focaccia, of course. Flat breads don't need as much gluten for rising power, and focaccia is good with garlic and oil.
I pulled the first one out of the oven a few minutes ago. I used a little too much rosemary, but otherwise it's thoroughly fantastic. Chewy, crispy, tastes slightly sweet and like olive oil and salt and rosemary and rosemary. And rosemary. (I need to remember how intense the winter rosemary gets.) It's almost impossible to get chewy bread without wheat flour, so I guess I figured out the secret -- maybe I can make french bread with this technique too. Hmmmmmmmm.....
This should be fabulous with garlic. I need to tweak the procedure a little -- kneading the wet, proofed yeast into a lump of dough was not my preferred method -- but I think I can make it quite a bit less painful. Maybe I can make more than one at a time, since the dough ball is small, and the top of the light rack (the source of bottom heat for rising) is long enough for two pans.
Mmmmmmmmm focaccia.
Edit: I forgot the link to the focaccia recipe I used. If anyone wants the wheat-free chewy version (I used barley, but it could probably be adapted further for celiacs) let me know.
That's right: roast them.
Unfortunately, I have had a great deal of trouble making real, crusty, chewy french bread; my main bread recipe turns out Wonder Bread, which is fine for sandwiches and toast, not so good for roasted garlic. Ditto the commercial sour rye, which is whole-grain to the extreme. And let's not even mention the styrofoam rice bread. So what would I put the garlic on?
Focaccia, of course. Flat breads don't need as much gluten for rising power, and focaccia is good with garlic and oil.
I pulled the first one out of the oven a few minutes ago. I used a little too much rosemary, but otherwise it's thoroughly fantastic. Chewy, crispy, tastes slightly sweet and like olive oil and salt and rosemary and rosemary. And rosemary. (I need to remember how intense the winter rosemary gets.) It's almost impossible to get chewy bread without wheat flour, so I guess I figured out the secret -- maybe I can make french bread with this technique too. Hmmmmmmmm.....
This should be fabulous with garlic. I need to tweak the procedure a little -- kneading the wet, proofed yeast into a lump of dough was not my preferred method -- but I think I can make it quite a bit less painful. Maybe I can make more than one at a time, since the dough ball is small, and the top of the light rack (the source of bottom heat for rising) is long enough for two pans.
Mmmmmmmmm focaccia.
Edit: I forgot the link to the focaccia recipe I used. If anyone wants the wheat-free chewy version (I used barley, but it could probably be adapted further for celiacs) let me know.
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no subject
Date: 2006-03-13 11:55 (UTC)I knew there was a reason I liked you. You've got incredible taste. ;)
no subject
Date: 2006-03-14 07:53 (UTC)Oh, pardon me. :)