What you need
Recipe adapted from Dan Lepard’s site
Bread flour: 1 cup/161g (I used unbleached King Arthur flour)
Sea salt: 1/8 teaspoon
Sourdough: 1/2cup/103g (I used 100% hydration starter)
Water: ¾ cup/161g(95F-101F)
Water: 7 ounce/202g
Whole white wheat flour: 2cup/306g
Sea salt: 1 1/2 teaspoon/9g
Extra virgin olive oil: ¼ cup
Garlic heads: 3 no/136g
Salt ½ teaspoon: 3 g
Water: 1 ¼ cup/260g
Balsamic vinegar: 1 tablespoon/12g
Granulated Sugar: ½ tablespoon/ 8g
Black pepper: 1/2 teaspoon/2g
Dried rosemary: ¼ teaspoon/1g ( if you have fresh rosemary in hand use that)
How I made
Day before baking
On the baking day
After 20 minutes cut it into two equal pieces form a batard/loaf transfer to well floured tea towel placed in a try. Place the dough cut side upward on the tray then pinches the fabric between each so that they stay separated. Cover and let it allow rising for another 45 minutes. After 45 minutes, carefully transfer the batard into baking tray sprinkle with cornmeal/semolina. (Make sure that no garlic cloves gets exposed, then they burn and become bitter).
Slice and enjoy as much you want.
I am sending this bread to Bread Baking Babes hosted by Natashya, of Living in the Kitchen with Puppies
Bread baking day: 39 Salt rising bread hosted by Easier than Pie originally started by Zorra of kochtopf.