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I think I did something wrong when adding roasted garlic to this loaf 🤣 happy to report the crumb is beautiful. Any tips for incorporating next time?
In Sourdough

I think I did something wrong when adding roasted garlic to this loaf 🤣 happy to report the crumb is beautiful. Any tips for incorporating next time?


I think I did something wrong when adding roasted garlic to this loaf 🤣 happy to report the crumb is beautiful. Any tips for incorporating next time?

by Key-Deal2939

38 Comments

  2. Careful-Possible-965

    I am very confused and need a picture from a different angle 😆

  3. IMadeItWeirdAgain

    What on earth?! 😂 I normally add inclusions during stretch and folds if that helps.

  5. Matilda-17

    Can you please describe when and how you added the garlic and a picture of the crumb? It’s really hard to tell what happened here. And I think this image is scaring people.

  6. Mothership_Breads

    Is the crumb really beautiful though 🤔

  7. Cheyenps

    I have no idea how you did that but it looks really cool!

  8. racer4

    Did you score it with the handle of the garlic press?

  10. MysteriousBuilding26

    Wait I’m confused how did this happen 🥹 im no expert in sourdough bread but from what I am seeing that looks like a real cute sneaky black and white dog with a mole on its nose

  11. RichardXV

    ngl I’d like to make a loaf like this. can you post a photo of the crumb please?

  12. davidwickssmu

    Even the dog looks scared of it!
    I think what you did with the roasted garlic is the least of the issues…

  15. MagnusPerditor

    The garlic definitely did not cause that

  18. Fit-Swimmer1322

    At first I thought it’s roasted chicken!

  19. Current-Struggle-514

    I see the head! He’s bald just like dad. A few more pushes and he’s out…

  21. DALTT

    It looks as if the layers from when you shaped your dough were somehow majorly retained and didn’t integrate at all. Did you…

    1. Sprinkle flour on your dough as you were laminating it or use oil? Anything that might keep the layers from re-integrating with each other?

    2. Let the dough relax a while after shaping?

    Basically the problem is that the dough didn’t relax into a cohesive boule after shaping, but I’m trying to figure out why that happened.

  22. Broad-Stage7329

    Looks like a giant garlic knot

  23. DiscussionDestructon

    Your dog seems to approve 😂

  25. TurtleScientific

    Did you roast the garlic in oil? It looks to me like the oil created layers of separation at the folds.

  26. hjhswag

    Why does it look like it’s giving birth

  27. Baron_von_Funkatron

    Hey! Bit of a shot in the dark, but I might have an idea what happened here.

    Did you, perhaps, _sautee_ the garlic? Or cook it in a way where you added some sort of fat (eg, butter or olive oil)?

    Unless it is incorporated entirely (like with an enriched dough), olive oil or butter will create a thin layer of fat around the outside of the dough, and prevent gluten bonds from forming across that membrane. When you then do additional folds or shaping, the dough is unable to relax into a single, cohesive dough-ball, and you end up with some eldrich-horror type of non-euclidean bread.

    (It can still be very tasty, but generally messes with the shaping, as you’ve seen.)

    Try dry-roasting the garlic, if this is what’s happened. Alternatively, I’ve had moderate success with incorporating my inclusions during the initial autolyse using a stand mixer, but it’s a lot more work and a lot more to clean and I generally haven’t bothered.

    Best of luck!

  28. Historical_Low5860

    When I do roasted garlic I make a confit-peeled garlic cloves covered in olive oil, cover and do 250°for a an hour or until brown and soft.
    Let cool.
    I take garlic out, let as much oil drain iff as possible, chop it up into little chunks and sprinkle it in during my second set of Stretch and folds. I also ads some fresh rosemary, and FINELY grated Parmesan Reggiano.
    The garlic and residual oil does change the texture of the dough a bit.
    When shaping, doing a solid 20 minute bench rest/preshape rest, then a simple caddy clasp seems to be the best way to shape.
    I also do 125 starter when I add inclusions
    500g KAB
    KAB
    325-350g water
    10g salt

    Always turns out amazing.
    My starter is also very strong and unstoppable hence her name, Whitney Houston.
    Good luck! 🤗

  29. SnooPoems701

    What in the upside down is this

  30. intangiblemango

    To me, this looks like an issue with oil (e.g., oil that you roasted the garlic in) creating folds where the dough cannot adhere to itself. Any chance that is what happened?

  31. WillowFlip

    It’s like pull apart bread, inside and out 🤔

  32. AwokenByGunfire

    The oils in the garlic stopped the folds from fully melding during shaping.

  33. NewBath5621

    Everything reminds me of her ..

  35. SeaFlounder8437

    I’m sorry but as a mother I can’t stop laughing 💀

  36. LessCourage8439

    I’m just here for the dog tax.

  38. brycebgood

    For the love of Cthulhu, what did you make?