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Black Garlic and Smoked Flour Savory Loaf Recipe

Black Garlic and Smoked Flour Savory Loaf Recipe

Learn how to make this homemade umami-packed Black Garlic and Smoked Flour Savory Loaf with its distinctive smoky flavor and tender crumb. This best savory bread recipe combines traditional bread-making techniques with unique ingredients for an easy baking recipe that elevates any meal.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic Black Garlic and Smoked Flour Savory Loaf with its deeply caramelized crust, sliced to reveal a tender crumb studded with flecks of caramelized black garlic. The loaf rests on a weathered wooden board, with sprigs of fresh thyme and a small dish of cultured butter alongside. Soft natural light streams in from a nearby window, highlighting the bread's textural qualities and varied shades of amber and mahogany. A chef's knife with a wooden handle and a linen cloth with flour dusting complete the composition, enhancing the artisanal, handcrafted feel that matches this uniquely flavored specialty bread.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Garlic and Smoked Flour Savory Loaf?

This artisan bread combines strong bread flour, smoked flour, black garlic, fresh thyme, yeast, salt, butter, olive oil, and water. The black garlic provides deep umami notes while the smoked flour contributes a subtle smokiness that makes this bread uniquely flavourful.

How to cook Black Garlic and Smoked Flour Savory Loaf at home?

Learn how to cook Black Garlic and Smoked Flour Savory Loaf by first combining flours, salt and yeast, then adding wet ingredients and the black garlic paste. After kneading and two rises, bake the dough in a preheated Dutch oven at 230°C for 25 minutes covered, then 15-20 minutes uncovered until deeply golden and hollow-sounding when tapped.

Can I make smoked flour at home if I can't find it in shops?

Yes! Make homemade smoked flour by spreading regular bread flour on a baking tray and placing it in a smoker or BBQ with wood chips for about 1 hour at a low temperature (around 90°C). Alternatively, you can use regular flour with 1 teaspoon of liquid smoke as suggested in the recipe.

What makes black garlic different from regular garlic in baking?

Black garlic is regular garlic that's been fermented in controlled heat and humidity, transforming it into a soft, sticky consistency with sweet, balsamic-like flavours and intense umami notes. Unlike raw garlic's sharp pungency, black garlic adds complex, mellow depth to bread without overpowering bitterness.

Why do I need to let the bread cool completely before slicing?

Allowing bread to cool for at least an hour completes the baking process internally. Cutting too soon releases steam and moisture, resulting in a gummy texture. The cooling period allows the crumb structure to set properly, flavours to develop fully, and prevents the loaf from becoming dense or doughy.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Black Garlic and Smoked Flour Savory Loaf Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-05-16", "description": "Learn how to make this homemade umami-packed Black Garlic and Smoked Flour Savory Loaf with its distinctive smoky flavor and tender crumb. This best savory bread recipe combines traditional bread-making techniques with unique ingredients for an easy baking recipe that elevates any meal.", "prepTime": "PT3H30M", "cookTime": "PT45M", "totalTime": "PT4H15M", "keywords": "black garlic bread, smoked flour, savory loaf, artisan bread, umami bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "Artisanal", "nutrition": { "@type": "NutritionInformation", "calories": "185 calories", "carbohydrateContent": "32 g", "proteinContent": "5 g", "fatContent": "4 g", "saturatedFatContent": "2 g", "cholesterolContent": "15 mg", "sodiumContent": "390 mg", "sugarContent": "1 g", "servingSize": "1 slice" }, "recipeIngredient": [ "350g strong bread flour", "150g smoked flour (or substitute with regular flour plus 1 tsp liquid smoke)", "10g salt", "7g instant dried yeast", "30g black garlic bulbs, peeled and chopped (about 5-7 cloves)", "50g butter, melted and cooled", "300ml lukewarm water", "15ml olive oil", "10g fresh thyme leaves, chopped", "5g flaky sea salt, for topping" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare black garlic", "text": "Begin by preparing your black garlic. 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It will feel slightly sticky at this stage, which is perfect." }, { "@type": "HowToStep", "name": "Knead dough", "text": "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." }, { "@type": "HowToStep", "name": "First rise", "text": "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." }, { "@type": "HowToStep", "name": "Shape loaf", "text": "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. 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This cooling period is crucial as it allows the crumb structure to set and the flavors to develop fully." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Petrov", "datePublished": "2024-05-02", "reviewBody": "The combination of smoky flour and black garlic creates an incredible depth of flavor! It's become my go-to bread recipe when I want to impress guests. The crust is perfectly crisp and the interior so tender.", "name": "Perfect balance of savory umami flavors!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-05", "reviewBody": "I made the effort to smoke my own flour following the linked instructions and it was absolutely worth it! The subtle smokiness combined with black garlic created a bread unlike anything I've tasted before.", "name": "Smoked flour worth the effort!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amelia Rodriguez", "datePublished": "2024-05-10", "reviewBody": "This bread makes the most amazing grilled cheese sandwiches you'll ever try! The umami notes from the black garlic complement sharp cheddar perfectly. My family requests it weekly now!", "name": "Makes incredible grilled cheese sandwiches!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-12", "reviewBody": "My husband typically avoids bread but couldn't resist this loaf! The flavors are so complex and satisfying. The recipe instructions were clear and despite being 'intermediate' level, I found it manageable.", "name": "Converted my non-bread-eating husband immediately!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ines Beltrán", "datePublished": "2024-05-15", "reviewBody": "I've been baking bread for years and this recipe creates one of the most flavorful loaves I've ever made. The fermented black garlic provides such a rich umami foundation. Will definitely make again!", "name": "Deeply complex flavors, impressive result!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/black-garlic-and-smoked-flour-savory-loaf-recipe" }
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