|This week's garlic sourdough|
This time I also used a starter that wasn't as many hours old, so it had plenty of life in it. I think I did two iterations of starter revivification, one the night before making the dough, and one the next morning. I mixed the dough in the afternoon.
The size of the dough, pre-refrigeration, was similar to last time's. I kind of messed up on the shaping, though. I shaped it once, realized I'd forgotten to add the garlic, and had to shape it again. Like last time, I patted it out into a rectangle, folded it in thirds, and then folded it in half to create a longish loaf. I popped quite a few big bubbles doing this, since the dough was going a little crazy.
|The previous week's loaf, just before going into the fridge.|
This time, unlike last time, the dough grew a huge amount in the fridge. I'm glad I oiled the plastic wrap.
|After ~15 hours in the refrigerator|
This time, as I have the past few times, I put parchment paper on a cookie sheet, put both on top of the basket, and then tipped them all over, so the bread could fall onto the parchment-covered cookie sheet. The bread held on a bit to the basket, but not nearly as much as last time.
|Ready to go in the oven.|
I still could do better with slashing. It took a few tries to get the cuts I wanted.
I meant to use the cookie sheet as a peel, but I accidentally left it in the oven for the first, covered part of cooking. I used our largest pasta pot (from Ikea) to cover the loaf. It's not quite as wide as I'd like, but it's not too confining.
|After 20 minutes of baking, I took off the pot... and realized that|
I'd forgotten to remove the baking sheet
I removed the sheet and parchment paper and baked until I remembered to take the bread out. Maybe 15 minutes? The bake was a little bolder than I sometimes prefer, but it tasted really good—not burnt at all.
Like last time, the bread wasn't as high as I'd like, so it was a little hard to slice. I think I'm going to try cooking it in a pan next time. Fortunately, my birthday is coming up, and I've asked for a covered clay loaf pan.
In one place, an air pocket had formed around a mess of garlic. I was a little scared and a little excited to taste it, and rightly so. It was intense!
|A bunch of garlic is at the lower left|