Comments on: Roasted Garlic Bread

By: Reginald

Reginald — Sun, 06 Dec 2009 22:24:39 +0000

Susan, this is certainly one of the best rustic garlic loaves I’ve seen. Your blog is just the kick in the butt I need to get back to the olde world classic baking I used to do. Keep up the good work!

By: Roasted Garlic Hummus : Andrea Meyers (Andrea’s Recipes)

Roasted Garlic Hummus : Andrea Meyers (Andrea’s Recipes) — Fri, 31 Jul 2009 11:29:40 +0000

[...] Wild Yeast – Roasted Garlic Bread [...]

By: Pieczony czosnek i 22 weekend w Piekarni | kuchnia.wpblog.pl

Pieczony czosnek i 22 weekend w Piekarni | kuchnia.wpblog.pl — Wed, 08 Jul 2009 21:11:12 +0000

[...] “chodzil” za mna od dawna. Zreszta nie tylko za mna, ilekroc wspolnie przegladalysmy blog Susan, Margot za kazdym razem mowila, ze czas go upiec. Ale jak to czesto z przepisami bywa, musza [...]

By: Janknitz

Janknitz — Tue, 02 Jun 2009 00:36:11 +0000

I made this bread this weekend–that was quite a project! I have a couple of questions if you are still monitoring comments on this old post:

1) Is it common for levains to be so stiff?

2) Can you estimate how long it took you to mix the final dough? I kept checking for a windowpane indicating the medium gluten development you describe, but I never quite got it. I finally gave up after about 15 or 20 minutes of mixing in my KA–which seemed like an awful lot, though I didn’t notice any changes to the dough after the first 5 minutes or so. And the final texture does not indicate overkneading.

3) This was REALLY wet dough (oh my!). I wondered if I should have added ALL of those last 60 ml of water, or was there a certain texture I was going for (which I probably had BEFORE adding that last 60 ml)?

Despite all of the above, and even though my shaping was not as perfect as yours (the cheese blew out on both loaves despite scoring), my loaves were very intensely flavored and had an awesome crumb.

You made my weekend, thanks!

By: MC

MC — Tue, 24 Mar 2009 13:12:07 +0000

Truly a work of art, Susan! When I was at Della Fattoria last summer, Kathleen, the owner, told me they stopped offering that bread because it was difficult to get it right each time. So, wow, congratulations! I will try my hand at it this summer but it will be hard to match yours…

By: Margaret

Margaret — Wed, 11 Feb 2009 20:37:46 +0000

Hi Susan, having found your website recently, I’ve spent alot of time reading…& have made Beer Bread twice! Maybe you would have a “Beginner’s Corner” in your blogs? I look forward to any advice you will give to us! I know this shows my ignorance but, what does dough do when it’s resting? And I have many other questions, do you know a source for answers?
Sincerely, Margaret

By: manju

manju — Wed, 17 Dec 2008 13:28:03 +0000

Absolutely gorgeous loaf, but you had me at “roasted garlic”! ; )

By: Jesse

Jesse — Sat, 29 Nov 2008 15:47:30 +0000

I just made this bread and my only complaint is the same as yours – what’s with the cavern in the bread where the cheese was sitting? Nonetheless, it was fantastic!

By: blog from OUR kitchen » recent commenters’ meme

blog from OUR kitchen » recent commenters’ meme — Fri, 07 Nov 2008 20:15:56 +0000

[...] and Currants, Semolina Bread with Fennel and Currants, Grissini, the beautiful herb pattern on her Roasted Garlic Bread, not to mention that she put me on the right track to get our wild yeast to actually work. Susan [...]

By: Sally

Sally — Sun, 26 Oct 2008 21:26:36 +0000

Just made this bread, and I am soooooo happy!

this was not an easy dough to work with, because it was very “liquid” – but I resisted the temptation to add more flour, and followed your instructions to a T.

I have pictures here, for those interested – it did not rise as much as I expected, but the crumb is airy, light, and tastes WONDERFUL!

thank you so much!

http://www.flickr.com/photos/79167445@N00/sets/72157608395935473/