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Black Garlic Sourdough Bread

Black garlic 20% strong whole wheat @76% hydration.


325g flour (70g strong whole wheat, 255g @shiptonmill no. 4 bread flour)
246g water (~76%)
2 bulbs of black garlic

3 folds. Fermentation at 22 degrees from 5pm to 10pm, then left in counter overnight at 14 degrees C until 9am.