I absolutely love garlic bread – yes even that shop bought stuff with the slits filled with garlic butter. But I’ve never tried to make my own – until now!
I had such a glut of garlic from my veg patch this year that I wanted to try and incorporate some into my bread making. I pondered for a while on what to make and then thought – GARLIC BREAD!
Not just any old garlic bread though. I decided upon roasted garlic baguettes – YUM!
I know the baguettes in the picture are probably not the best shaped baguettes in the world, but hey – they are artisan and they were so very good. The end result was a thin crispy crust with soft and light bread flavoured with wonderful roast garlic. They were absolutely gorgeous! Once cooked you can freeze them too – if you have any left that is!
You should definitely give this recipe a go, I’ve popped some step by step images below, but if you don’t want to see the pictures you can just Skip to the step by step recipe.
Step 1 – First stage dough
- Time = 5 – 10 minutes kneading, 1 – 2 hours resting
- Ingredients = 400g of strong white bread flour, 7g of instant yeast (15g of fresh), 10g of salt (the fine stuff), 1 tbsp of oil, 280ml of hand hot water.
- Place the flour in a large bowl, put the salt on one side and yeast on the other, pop the oil in the middle then pour in all of the water.
- Mix with your hands until the dough comes together and then knead on a work surface for about 10 minutes until you have a really elastic and stretchy dough. (If using a stand mixer, mix on speed 4 for 5 minutes).
- Pop the kneaded dough back in the bowl, cover and leave to prove for 1 – 2 hours (until it’s doubled in bulk)..
Image 1 = The dough once kneaded – see how stretchy it is? Image 2 = The dough placed in the bowl ready for the first rise. Image 3 = After the first rise – see it’s doubled in size?
Step 2 – Roast your garlic – do this whilst your dough is rising from step 1
- Time = 30 minutes at about 180 fan (200 without fan)
- Ingredients = 1 whole bulb of garlic and a bit of oil.
- Preheat your oven if you need to.
- Cut just the very top off your garlic and pop the whole bulb into a double layer of foil. Pour over about a bit of oil (just to moisten the top). Pop the top back on and wrap tightly in foil. (Note, I’ve got one of those garlic roasting pots – which is what you can see in the picture below – I still stood it in a small roasting tin though).
- Place the garlic package in a baking tray on the middle shelf of your oven and roast for 30 minutes.
- Remove from oven, but don’t unwrap until it’s cooled down.
- Once cool, pop out the garlic from the bulb by squeezing and give it a bit of a mush up in a bowl. Set aside until your dough has risen.
Image = 1 The garlic about to go in the oven. Image 2 = The garlic once roasted. Image 3 = The garlic squeezed from it’s bulb.
Step 3 – Incorporate the garlic, knock back, shape, rest and bake
- Time = A couple of minutes to prepare and shape, 30 minutes to rest, 30 – 35 minutes to bake.
- Once shaped, pre-heat your oven to 200 (fan) 220 (non fan).
- Pop your squeezed mushed up garlic right into the centre of the risen dough. Fold the dough over on top of the mushed up garlic knocking out all of the air as you do.
- Tip the dough out onto a lightly floured work surface and cut in two.
- Fold each piece in on itself to spread out the garlic then roll out into a sausage shape about 20 – 30 cm long. Note you can make 4 smaller ones if you’d prefer. You don’t even have to be too neat, just make sure the garlic is all nicely distributed.
- Place each sausage shape on a baking sheet lined with wax paper, or if you have one in a baguette baking tray (it’s a perforated baking tray shaped like baguettes. You use it to shape and bake your baguettes. See image 2 below). Pre-heat your oven now. Cover the baguettes and leave for 30 minutes until well risen. You’ll know when they are ready for the oven as when prodded they’ll spring back.
- When they are ready to bake, slash the tops a few times (not too deep). Pop into your pre-heated oven and bake for 30 – 35 minutes. They’ll continue to grow in the oven and should end up at least a third bigger again.
Image 1 = Incorporating the garlic. Image 2 = The shaped baguettes. Image 3 = The baguettes ready for the oven. Image 4 = The baguettes once baked.
I hope you enjoy making and eating this bread, I certainly did.
Below is the printable recipe for Roasted garlic baguettes, you could use some wholemeal flour if you like, or even granary, but the end result won’t be as light as an all white flour version.
For other recipes on my site please follow this link.
Roasted garlic baguettes
Wonderfully light and tasty garlic baguettes.
- 400g of strong white bread flour
- 7g of instant fast action yeast (15g if using fresh)
- 10g of fine sea salt
- 1 Tbsp of oil (if using olive, don’t use extra virgin)
- 280ml of hand hot water
- 1 whole head of garlic
- A drizzle of oil (for roasting the garlic)
- Place the flour, yeast, salt and oil in a bowl. Mix it around a little to combine. Gradually add the water until there is no dry flour left. Tip out onto a work surface (don’t add any more flour) and knead for around 10 minutes until you’ve got a really elastic dough. You could use a stand mixer (on speed 4) if you have one.
- At the end of the kneading shape the dough into a tight ball and place in a bowl. Cover and leave to rise until doubled in size. This usually takes about an hour in my kitchen but it can take up to two hours.
- While the dough is rising, roast your garlic. Chop the very top off, place in a garlic roaster or in a double layer of foil. Drizzle over some oil and pop the top back on the garlic. Wrap up (or put the lid on the garlic roaster) and place the whole lot in a small baking tray into a pre-heated oven on 200 degrees c or 180 fan. Roast for about 30 minutes. Remove from the oven, but don’t unwrap until it’s cool. When cool, squeeze the garlic from the bulb and give it a bit of a much up in a bowl. Set aside.
- Once the dough has doubled in size. Tip the garlic into the centre and fold the dough in on itself, knocking the air out and incorporating the garlic. Tip it out onto a lightly floured work surface and divide in two (or 4 if making smaller baguettes). Shape each piece into a sausage shape, you don’t need to be too neat. Each sausage needs to be about 20 – 30 cm long and you need to make sure your garlic is well distributed.
- Place each sausage shape into a baguette baker (see image in step 3 above) or onto a baking tray lined with baking paper. Cover and leave to rest for half an hour. At this point pre-heat your oven to 220 degrees c, or 200 fan.
- When the dough is rested – you’ll know when it’s ready because it will spring back when lightly prodded. Slash the tops a few times (not too deep) and pop into the pre-heated oven and bake for 30 minutes. After 30 minutes the bread should be nicely browned with a slightly crispy crust. If you’ve not used a baguette baker then you may need an extra 5 minutes to achieve this.
- When cooked, remove from the oven and cool slightly, this bread is best served warm but if you are not ready to eat it you can reheat very easily for 5 minutes. You can even freeze this bread once it’s cooked. Don’t defrost though, cook from frozen on 180 for about 10-12 minutes. Enjoy!