Sourdough bread with roasted potato and roasted garlic..... bring this to a dinner party or potluck and it will definitely be a hit. The flavour is really nice on this one. The garlic doesn't overpower the loaf and the potato chunks add a nice touch to the texture of the bread. The aroma while baking this (or any other garlic loaf) is incredible, and it tends to linger in the house all day. I mean that in a good way, if you're not into that then it might be worth skipping to a different recipe. Also, the sandwiches that you can make with this bread are on a whole different level. You get all your regular toppings mixed with the occasional chunk of potato and a subtle garlic kick. I have cubed and roasted the potato ahead of time And I have also roasted the garlic with a drizzle of olive oil. Allow them to cool to room temperature before laminating them into the dough.
Ingredients (Two Loaves)
560g (70%) Robin Hood All-Purpose
240g (30%) Nunweilers Spelt or other whole wheat
624g (78%) Water
20g (2.5%) Salt
160g (20%) Levain
400g (50%) Roasted Potatoes
100g (12.5%) Roasted Garlic
9:00am- Levain Build with 30g Starter: 90g Water: 90g Flour Blend (75% White, 25% Dark Rye)
12:50pm- Autolyse with 600g of the water
1:30pm- Mix in 160g of Levain
2:00pm- Mix in Salt and 24g of water
2:30pm- Coil Fold
3:00pm- Laminate (see notes) the roasted potatoes and garlic into the dough
3:30pm- Coil Fold
4:15pm- Coil Fold
5:00pm- Coil Fold
6:00pm- 1/2 Coil Fold (Very gently. Only in one direction this time)
7:50pm- Divide and Pre-shape
8:20pm- Shape dough and place in Banneton
8:30pm- Cover dough with a plastic bag and put in the fridge overnight
7:00am- Preheat Challenger Bread Pan to 500°F
7:30am- Score the dough and bake at 450°F for 22 minutes with the lid on, then 20 minutes with the lid off.
Notes: This formula will make two loaves of bread. I cubed and roasted the potatoes at 450F until cooked but quite firm. After they cooled down I roughly mashed about 2/3 of them and left the remainder in tact. To prepare the garlic I leave the entire bulb together and slice off the top 1/4" of each clove. Next, place the bulbs in aluminum foil with a drizzle with olive oil and wrap the foil up over top. I bake the garlic at 450F for 45 minutes. Once it cools down you will be able to simply squeeze the bulb and all of the garlic will come out in a paste. Use a fork to get rid of any large chunks. When laminating the dough try to spread it out as thin as possible to get a nice even look and to avoid having any large sections of plain dough. Wet the counter, wet your hands and take your time. Spread all of the garlic out as evenly as you can. I like to put a bunch of little blobs as often as possible.
Here's a video demonstrating the lamination process. It was for a Cinnamon Raisin loaf but the technique is the same for adding the potato and garlic in this recipe.
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. What worked for me may need to be tweaked a little bit for your bake.