I have a system for storing bread flour and when I restocked my kitchen jar, I had about 675 grams that wouldn’t fit in it and I didn’t want to return a small amount to the bucket in the pantry. I’d just made two loaves, and my mom didn’t get back to me in zero seconds about whether she needed a loaf, so I decided to make garlic knot pull apart bread.
150g starter
675g flour
405g water (64% total hydration)
15g salt (2%)
One bulb of garlic, minced
Handful of rosemary, minced
Olive oil
Overnight ferment, then pulled the bread out onto the floured counter. I cut it in strips, dunked it in olive oil and rolled it into snakes. I tied them in a knot and threw them in the pan. I forgot to put parm in. I may never forgive myself.
I had to go pick up my daughter so my wife put it in after it got done rising. 425 for 40 minutes. She had to put a pan under it because the oven spring caused it to overflow and burn bits on the oven floor.
I guess 500 or 600 grams would have been better. Looking forward to getting home and seeing if there’s any left.
by bajajoaquin
5 Comments
Disagree.
Twas your pan that was too small.
More bread is better.
Next time use bigger pan, or two pans.
Very unclear what the 750g mentioned in your headline was…
Relatedly, I see a lot of instances in this sub (and a few other places) where people talk about their doughs solely by the flour weight… and… with differences in hydration especially two 500g flour weight doughs can be vastly different in size (60% vs 85% hydration for instance).
In general, for future reference, i feel like a 9×5 loafpan is pretty good for 950 to 1050 overall, whereas this is 1245 (plus garlic and olive oil).
That looks amazing
I’m so curious how you shaped this loaf! It looks really cool
LPT: brush on more oil after it cooks!