Recipe can be found at @ Zesty South Indian Kitchen
What you need
Sourdough starter
Water: 50g
Rye flour: 15g (I used organic rye flour)
Whole wheat flour: 35 g (I used unbleached whole wheat flour)
For garlic bread
Leavain
100% hydration sourdough starter: 14g mature
Water: 31 g
Rye flour: 15g
Whole wheat flour: 55g
For roasted garlic puree
Garlic head: 1 ( about 12 cloves)/36g
Extra virgin olive oil: 2 tablespoon/18g
Salt : ¼ teaspoon
Final dough
Whole white wheat flour: 163g/ 1 cup
Bread flour: 313g/ 2 cup
Warm water: 271g/1 ¼ cup
Salt: 3 teaspoon/ 12 g
Vital gluten: ½ tablespoon /6g
All of the levain
How I made
For starter
Take a glass bottle and spatula or wooden spoon wash them with hot water. To this add
Day 1 : Feed 50g water+ 15 g of rye flour and 35 g flour and set aside for 24 hours.
Day 2: Feed the same and set aside for 24 hours
Day 3: continue to feed and set aside for 24 hours
Day 4 : remove ¼ cup of contents from the bottle and replace with fresh rye and whole wheat flour and set aside.
Day 5 : Remove ½ of the contents from the bottle and again replace with fresh ingredients. You are supposed to see some activity (means small bubbles)
Day 6: Keep about 2 tablespoon of contents in bottle and add 100g of water, 70g of whole wheat flour and 30g of rye flour and also a drop of lemon juice. Set aside for 24 hours. You will see the lot of bubbles and contents in the bottle has been doubled 1/3 in volume. This means success
Day 7: Discard most of the contents in the bottle and add 100 g of water, 70g of whole wheat flour and 30 g of rye flour and also a drop of lemon juice. Set aside for 24 hours. You will see the lot of bubbles and also have some fruity odor. This means you are ready with your sourdough and start baking from tomorrow.
However I changed the contents twice and refresh them before and start baking from 9th day.
Garlic bread
In the evening of day before baking in small bowl, combine the leavain ingredients and mix everything well with wooden spoon or with your hands until well incorporated. Cover loosely with cling wrap and set aside for ferment for 8 hours or until well expanded.
On the baking day, in the bowl of a stand mixer fitted with a paddle attachment, combine the fermented levain, flour, salt, and about 85% of the water. Mix in low speed until combined. Loosely cover the dough and set aside for autolyse for about 30 minutes.
In the mean time in a small pan roast the garlic cloves in extra virgin olive oil. Once they are cool in enough to touch, crush them with salt using a mortar and pestle and set aside.
After 30 minutes and change to dough hook in stand mixer and increase the speed to medium and mix all the dough containing levain with remaining water and until it is incorporated .The dough will be very soft not sticky . Add crushed roasted garlic puree to it and knead well until dough pass window pane test or register internal temperature of 70F.
Transfer the dough to a covered, lightly oiled container. Ferment for about 6 hours at room temperature, with folds after 30, 60, and 90. Initially the dough will be very slack and not hold its shape well, but will have significantly more body after the folds.( After this proof if you want you can keep the dough in the refrigerator for overnight next morning take out the dough and bring to room temperature and do the second proofing. ).
Turn the dough into a lightly floured counter and shape them into a boule/ batard/ loaf shape. Mist the top of the loaf with oil and press sesame seeds if using. Set aside for proof at room temperature for 2 hours .cover the loaf with dusted tea towel.
By the end of second proof preheat the oven to 425 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
Bake for about 35-40 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the loaf pan at 180 degrees in between around 20 minutes of baking.
When the loaf is finished baking, remove them immediately from the pans and cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.
Enjoy as much as you wish.