Roasted Garlic Sourdough with Asiago and Black Pepper

June 09,2024

This bread was made with an augmented set of tools. My main set of digital scales were gifted and so I pulled out a set of weights and a balance scale and did my best to measure by those means. With my limited weight set I simply based everything off a total flour weight of 1 kilogram to make percentages and measurements simple. This formula made two pretty large oblong loaves.The total formula was pretty simpleFlour (KA Bread Flour) - 85% - 850 GramsWhole Wheat Flour - 10% - 100 GramsSpelt Flour - 5% - 50 GramsWater - 85 % - 850 GramsSalt - 2% - 20 GramsAsiago (small cubes) - 15% - 150 GramsFresh cracked black pepper - unknown quantityOne head of garlic roasted 10% of the bread flour was prefermented in a liquid levain that was fed approximately 4 hours before beginning the autolyse. The autolyse then consisted of 750 grams Bread Flour, 100 Grams Whole Wheat Flour, and 50 Grams of Spelt flour mixed with 700 grams of fairly warm warm water to combat the winter cold. This was mixed by hand until all of the flour was hydrated and then left to rest for 30 minutes. The levain was then mixed in with autolyse followed by the salt along with the last 50 grams of water. I mixed by hand for a few minutes until I was happy with the development that had been achieved. This was left to rest for 20 minutes followed by a fold; after another 20 minute rest period I spread water on my work bench and stretched my dough thin on my work surface. At this point I distributed the asiago, garlic and black pepper and then folded the dough back into a boule. After another 20 minute rest period I repeated the "lamination" process again. This was followed by an hour of fermentation, a gentle fold and then another hour and a half of fermentation. Once the bulk fermentation was finished I transferred the dough to my work surface and divided it into two even pieces and rounded them gently using my bench knife as a hand. After allowing them to relax for 20 minutes or so I used a stitching method to shape the loaves and put them into baskets with a little bit of rice flour to prevent sticking.I allowed the loaves to proof for 1 hour before putting them in the fridge for what ended up being about 14 hours.They were baked in a cloche at 500 degrees for 20 minutes with the lid on and 20 minutes with the lid off with some rotating to avoid oven hot spots. 20200216_161124.jpg