pomax
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It's like monkey bread, except almost nothing like it!
(crumb shot over on https://imgur.com/gallery/wbP2dpK)
A 65ish% hydration dough made with all purpose flour, garlic jelly (halve as many cloves of garlic as you like and stick them in a jar with 50:50 sunflower/olive oil. Sit that in the oven for about 30 minutes at 300F to kill any nastiest picked up from the soil, then have it cool down and put it in the fridge. It'll turn into a jelly in a few days - low effort, high pay-off), a good splash of olive oil, dry yeast, salt, milk, with oregano and toasted sesame mixed into the dough.
This is 1kg of dough, left to rise until tripled (not doubled), then punched down and cut into ~32gr chunks, each chunk balled up, and all of them arranged in a roughly hexagonal pattern in a 9" circular pan. With some cheating, because you can't mathematically do a hexagonal tiling with this number of chunks. Making mathematicians' eyes twitch is actually part of the recipe.
True story.
Left to rise for about an hour and a half.
Sprayed with water, sprinkled with some decorative toasted sesame (is anything every just decorative when dealing with bread? Seems pretty impossible). Into the over at 350F for 35 minutes, with an egg-milk wash after 10 minutes.
AstralMarmot
I aspire to be as sexy as this bread is.
pomax
This is an admirable goal. God speed, my friend.
RubberChickenTenders
That looks terrific.
pomax
Thanks!
lochnezmunster
Love it, but how you gunna hit me with metric measurements and Fahrenheit temps!?
pomax
By not underestimating your intelligence; you're just that good.
tinycutepolypan
I'm wet.
pomax
I'm pretty sure that's legally required.
isetprettygirlsonfire
What are we talking about again?
QuitLookinAtMineAim
Careful putting raw garlic in oil and letting it sit. You can end up growing botulism bacteria. Maybe the fridge slows it down, but still...
pomax
In my entire life of always have a supply of this in a fridge, I have never heard of this happening. Got a source?
QuitLookinAtMineAim
https://www.livestrong.com/article/485148-eating-raw-garlic-b">otulism">https://www.livestrong.com/article/485148-eating-raw-garlic-botulism http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-w
QuitLookinAtMineAim
There's two there. It's rare, and the fridge can stop the growth, but if the fridge isn't cold enough it can be an issue
QuitLookinAtMineAim
I understand you've never had a problem, but you don't want botulism. It's a real thing. Do whatever you want though. Good luck
pomax
I'm well aware that it's a real thing, but it sounds a bit like "be careful with leek, you might catch salmonella". It is _too_ rare.
pomax
that's a 404
pomax
Also those aren't actually sources. They're just posts on the internet - any poorly grown vegetable can contract any number of bacteria
pomax
which is why it's statistically more dangerous to eat raw lettuce, but no one in their right mind would go "better not, I might catch ..."