Since I discovered the deliciousness of confit garlic, I couldn’t help using it in my daily cooking but also in my bread. Some days I bake bread with only confit garlic, while other days I would be creative and use other inclusions in the bread. I love the sweet and mellow flavor of confit garlic sourdough and also during baking my kitchen would smell like heaven. (I am a garlic lover.)
This recipe calls for confit garlic, parmesan and chives. However, feel free to use your favorite ingredients instead. For me, when it comes to cheese, parmesan delivers rich, tangy and sharp flavors which is perfect to pair with other inclusions in bread. I used chives in this recipe because I had some leftover in the fridge. Parseley would be a great replacement for chives and you can even try rosemary. Once again, making sourdough is flexible. Add whatever ingredients you like and make it fun!
Confit garlic, parmesan and chives sourdough recipe
| weight | ingredient | baker’s percentage |
| 500g | baker’s flour (12.5% protein) | 100% |
| 390g | water | 78% |
| 125g | starter | 25% |
| 10g | salt | 2% |
| 100g | confit garlic* | 20% |
| 60g | parmesan | 12% |
| 4g | chives(optional) | 0.8% |
| total 1185g |
Workflow
| Same day/ Day before | Feed Starter. Use it when it doubles or reach its peak. |
| Day 1 | |
| 08:00 | Autolyse: Using paddle attachment, mix both flour, most water (save some for later when adding salt) until a dough form. Cover with a tea towel and let it rest for about 30 minutes. |
| 08:10 | Prepare inclusions* – parmesan: grated or chopped into small size – chives: roughly chopped – confit garlic |
| 08:40 | Add in active starter and mix until gluten develops. (windowpane test) Add in salt and remaining water. Continue mixing until the dough doesn’t stick to the side of mixing bowl. |
| 08:50 | Add in prepared inclusions. Mix again until all add-ins are corporated into the dough*. |
| 08:55 | Bulk Ferment starts. (total 5.5 hours) Perform 3 sets of coil fold with 30 minutes intervals at the first 1.5 hour. |
| 14:15 | Divide and pre-shape the dough into balls : 590g*2 Bench rest 30 minutes. |
| 14:55 | Final shape : boules (round) Bench rest 20 minutes. |
| 15:25 | Cold proof in the fridge overnight or at least 8 hours. |
| Day 2 | |
| 08:00 | Pre heat oven and baking steel to max temperature setting. |
| 09:00 | Prepare boiling water for steam. Score the bread and bake. 250 degree, 20 minutes, with steam 230 degree, 20-23 minutes, without steam. |
| 09:55 | Cool down for at least 1 hour before cutting bread. |
Notes
* Have no clue where to get confit garlic? Follow this recipe and make your own! It is super simple and only takes an hour to make.
* Prepare inclusions: grate or chop cheese into small pieces for evenly distribution. Have no chives at hand? No worries, use either fresh or dried parsley/ rosemay/ spring onion instead. Let wild of your imagination!
* I suggest use machine to mix the confit garlic into the dough as confit garlic is very aoft and squishy. After the dough is ready (windowpane test checked), add the garlic, cheese and herbs and mix for another 2-3 minutes in low speed.
* I made a video of the entire process (hand mixed) and it was “very fun” to try incoporate the confit garlic into the dough.
At the end
This confit garlic, parmesan and chives sourdough is for sure my new favorite. I appreciate the wait for this particular bread to be baked and certainly enjoy the divine smell of garlic coming from oven when the baking is nearly done. For garlic enthusiasts, the ultimate way to enjoy this bread is to spread more confit garlic on top!
OMG Garlic Heaven!🤩
Definately!