I was measuring ingredients into the mixing bowl when Wine Guy came home from Trader Joe's with a loaf of Milton's. Grrrrr! The whole idea here is to save money by NOT buying commercial bread! He said he thought I was busy with other breads and wouldn't have time to make his bread.
I also put in a bit of time peeling two large cloves of garlic, pan roasting, and then mashing them on Saturday night. No vampires will be coming to our house!
I was surprised (never having made a levain) how dry it was. I was a bit worried it would not mix well in my dough the next day, but it did.
The next surprise was how WET the final dough was. The recipe promises that it becomes more easy to handle after the stretch and folds at 30, 60, and 90 minutes, but "easy" is a relative term. That dough wobbled around like a bowl full of jello!
The bulk fermentation is 4 hours, but you are kept busy the first 90 minutes with stretching and folding every 30 minutes. Kind of ties up your schedule. Fortunately, I didn't have anything else going on, except for cleaning house.
Wine Guy and the kids went to a music performance, but I stayed home with Baby Bobby (and had more fun). Truthfully, during the 1 1/2 hour rest after the stretch and folds I snuck out and went to the library where I scored with The Bread Baker's Apprentice. I plan to pick out 5 recipes to do allong with the BBA challenge people--I don't think I would make it through the whole book this year (and I've already missed about 4, anyway).
After 4 hours of bulk fermentation, it was time to shape my roasted garlic loaves. That was a challenge with the soft, wet dough, but not too different from handling AB in 5 dough. I did use lots of flour to help.
Four hours of proofing in the bannetons. The oval shaped loaf was a bit of a challenge. It was so soft that when I picked it up to put it in the banneton it twisted a bit. That's why I'm only showing the final product on the round loaf:
OK, so it's not as beautiful as the original, but I'm OK with it for a first effort.
The crust--not so much :o(
It was tough and chewy instead of tender and crisp. I'm not sure why--I followed the directions. The round loaf went in my clay baker, and the oval on the stone, covered with my enamel roasting pan. I wasn't impressed with the rise or the oven spring, either.
The flavor bread was "intense" --to put it nicely--with the layer of roasted garlic instead of chunks dispersed throughout.
A lot of work with a fair result. I think it will be just as happy (perhaps more) with chunks of garlic dispersed in some AB in 5 dough.
That's the next experiment . . .