1 x Garlic Puree(2 Roasted Head) 2 tb Kosher Salt
1/4 lb Unsalted Butter, Softened 3 1/4 c Whole Wheat Flour
2 tb (2 pk) Dry yeast 3 1/4 c Unbleached All Purpose Flour
1/2 c Warm Water (115-120 degrees) 1 x Cornmeal
2 1/2 c Warm Water
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork
or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in
the flour, 1 c at a time, beginning with the whole wheat. Use a whisk
until the dough becomes stiff, then switch to a wooden spoon. Turn the
dough onto a well floured work surface. Knead rhythmically for 10 to 15
minutes, until the dough is smooth, springy, nonsticky, and elastic. Add
more flour as you knead if necessary. The dough is ready if you can poke
to fingers into it and the resulting indentations spring back. Cover the
dough with a cloth and let rest while you wash, dry and generously butter
the bowl. Knead the dough a few more turns, then form it into a ball and
place it in the bowl. Turn it to coat with butter. Cover the bowl and
put it in a warm, draft-free place until the dough has doubled in bulk,
about 1 1/2 hours. It has risen sufficiently when you can gently poke a
finger into the dough and the hole reamins. (Don’t poke too
enthusiastically or the dough will collapse.) When doubled, flour your
fist and punch the dough down. Knead it a few times and then let it rest.
Sprinkle 1 large or 2 small baking sheets with a liberal amount of
cornmeal. Divide the dough into 3 equal parts. While you work with 1
piece, keep the other 2 covered. Flour your work surface. With a rolling
pin, roll each piece of dough into a rectangle approximately 14-inches long
X 7-inches wide. Spread it with softened garlic butter. Roll the long
edge toward the opposite long edge, as if you were rolling up a rug.
Pinch ends closed. Place loves on the baking sheets. With a sharp knife
or razor blade, slash the loves lightly at 2-inch intervals. Cover with a
cloth and place in a warm draft-free place to rise until doubled, about
1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40
minutes with a pan of boiling water on the oven floor. Spray loaves with
water several times during the baking process. (This helps the bread form
a thick crusty shell.) To test for doneness, rap the loaf with your
knuckles. The loaf should sound hollow. Cool on wire racks, but the
loaves are delicious eaten warm right out of the oven.
Yields
6 servings
