1 x Garlic Puree(2 Roasted Head) 2 T Kosher Salt
1/4 lb Unsalted Butter, Softened 3 1/4 c Whole Wheat Flour
2 T (2 pk) Dry yeast 3 1/4 c Unbleached All Purpose Flour
1/2 c Warm Water (115-120 degrees) 1 x Cornmeal
2 1/2 c Warm Water
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine the yeast with 1/2 cup warm water in large bowl. Stir with a
fork or small whisk. Add an additional 2 1/2 cups water. Add salt.
Stir in the flour, 1 c at a time, beginning with the whole wheat. Use
a whisk until the dough becomes stiff, then switch to a wooden spoon.
Turn the dough onto a well floured work surface. Knead rhythmically
for 10 to 15 minutes, until the dough is smooth, springy, nonsticky,
and elastic. Add more flour as you knead if necessary. The dough is
ready if you can poke to fingers into it and the resulting
indentations spring back. Cover the dough with a cloth and let rest
while you wash, dry and generously butter the bowl. Knead the dough a
few more turns, then form it into a ball and place it in the bowl.
Turn it to coat with butter. Cover the bowl and put it in a warm,
draft-free place until the dough has doubled in bulk, about 1 1/2
hours. It has risen sufficiently when you can gently poke a finger
into the dough and the hole reamins. (Don’t poke too
enthusiastically or the dough will collapse.) When doubled, flour
your fist and punch the dough down.
Knead it a few times and then let it rest. Sprinkle 1 large or 2
small baking sheets with a liberal amount of cornmeal. Divide the
dough into 3 equal parts.
While you work with 1 piece, keep the other 2 covered. Flour your
work surface. With a rolling pin, roll each piece of dough into a
rectangle approximately 14-inches long X 7-inches wide. Spread it
with softened garlic butter. Roll the long edge toward the opposite
long edge, as if you were rolling up a rug. Pinch ends closed. Place
loves on the baking sheets. With a sharp knife or razor blade, slash
the loves lightly at 2-inch intervals. Cover with a cloth and place
in a warm draft-free place to rise until doubled, about 1/2 hour.
Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes
with a pan of boiling water on the oven floor. Spray loaves with
water several times during the baking process. (This helps the bread
form a thick crusty shell.) To test for doneness, rap the loaf with
your knuckles. The loaf should sound hollow. Cool on wire racks, but
the loaves are delicious eaten warm right out of the oven.