Bread with garlic butter, it’s just the best. And when it’s homemade, you can decide how much butter to put on. The more the better I should think.
10 G FREASH YEAST
4 DL LUKEWARM, WATER
150 G WHOLE WHEAT FLOUR
100 G ALL PURPOSE FLOUR
Make the poolish by mixing all the ingredients together into a gruel.
Set it aside to proove for 24 hours.
1 PORTION POOLISH
2 DL LUKEWARM WATER
20 G SALT
600-750 G ALL PURPOSE FLOUR
1 EGG FOR BRUSHING
Next day, mix the poolish with lukewarm water and salt. Add the flour a little at a time and knead until the dough is smooth and supple, and it doesn’t stick too much to hands and tabletop.
Let the dough rise for a another 4 hours.
Scrape the dough out on a lightly floured table.
Divide the dough into four pieces and form them into long, thin baguettes.
Place them on a baking sheet lined with baking paper and cut three slices into each, at an angle, with a sharp knife.
Let them rise for a final proofing for 45 minutes
Preheat the oven to 250 degrees celsius, and place an ovenproof dish on the bottom of the oven.
Brush the baguettes with the eggwash.
Place them in the middle of the oven, throw a cup of water in the heated dish and let it steam.
Bake the breads for 12-15 min or until they sound hollow, when you tap the bottom lightly.
1 WHOLE GARLIC BULB
1 TBSP. OLIVE OIL
125 G BUTTER
A HANDFUL OF CHOPPED PARSLEY
Cut the top of the garlic bulb so that air can reach the cloves, otherwise they may explode in the oven.
Pack the garlic into a piece of aluminium foil drissled with olive oil and place it in a 180 degree celsius hot oven for 1 hour.
Allow the garlic to cool slightly and then squeeze the contents of the cloves into a bowl.
Mix the garlic together with some very soft butter, salt and parsley. Place the butter on a piece of cling film and roll it to a sausage.
Store it overnight in the fridge.
Slice grooves 3/4 of the way down the breads, as soon as they’re outnof the oven. Stick a knob of garlic butter into each groove.
Allow the butter to melt and serve.