Black Garlic and Smoked Flour Savory Loaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g strong bread flour</li><li class="ingredients-single-item">150g smoked flour (or substitute with regular flour plus 1 tsp liquid smoke)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">30g black garlic bulbs, peeled and chopped (about 5-7 cloves)</li><li class="ingredients-single-item">50g butter, melted and cooled</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">10g fresh thyme leaves, chopped</li><li class="ingredients-single-item">5g flaky sea salt, for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking stone</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Spray bottle for water</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your black garlic. Using the back of a knife, gently press each clove to create a paste, then chop finely. The soft, sticky consistency will help distribute the complex umami flavor throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the strong bread flour, smoked flour, salt, and yeast. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can inhibit yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a well in the center of your dry ingredients. Pour in the melted butter, olive oil, and lukewarm water. The water temperature is crucial – aim for about 35°C, warm enough to activate the yeast but not so hot it kills it.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix with a spoon until the dough starts coming together, then add the black garlic paste and chopped thyme. Using clean hands, bring everything together into a shaggy dough. It will feel slightly sticky at this stage, which is perfect.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test – when a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free spot for about 1.5-2 hours, or until doubled in size. The fermentation process is when flavors develop and deepen.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently deflate the dough by pressing down with your fingertips – don't punch it aggressively as you want to preserve some of the air bubbles. Turn onto a lightly floured surface and shape into a round loaf by tucking the edges underneath and rotating to create tension on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the shaped dough to a floured proofing basket or a bowl lined with a well-floured kitchen towel, seam side up. Cover and leave to proof for another 45-60 minutes, or until the dough has noticeably expanded and slowly springs back when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is proofing, preheat your oven to 230°C with a Dutch oven or baking stone inside. The high initial temperature creates steam that helps develop a beautiful crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, carefully turn the dough out onto a piece of baking parchment. Score the top with a sharp knife or bread lame, making a design that allows for expansion during baking. Brush lightly with water and sprinkle with flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Working quickly to preserve heat, remove the hot Dutch oven from the oven, carefully lower the dough on the parchment into it, cover with the lid, and return to the oven. The enclosed space traps steam from the bread, creating the perfect environment for crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake with the lid on for 25 minutes, then remove the lid and continue baking for another 15-20 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. If using a baking stone instead, spray the oven with water when you put the bread in.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer to a wire rack and resist the temptation to cut into it immediately! Allow the bread to cool for at least 1 hour. This cooling period is crucial as it allows the crumb structure to set and the flavors to develop fully.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once cooled, slice and enjoy your Black Garlic and Smoked Flour Savory Loaf! This bread is wonderful served with cultured butter, alongside soups, or as the foundation for open-faced sandwiches. Store in a paper bag or bread box for up to 3 days, or freeze sliced for longer storage.</li></ol>