Put a juicy, perfectly cooked steak and Garlic Bread in front of me, and I’d choose the Garlic Bread every time, any day and twice on Sunday. 🙂 Because the garlic is real and fresh!!Ĭompletely, utterly, ridiculously, insanely, can’t-stop-eating-it delicious. Hence why homemade will always be so much better than Dominos. Add water mixture to the flour mixture and mix until. In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp instant yeast and 2 tsp salt. As much as I will rip into Dominos and Pizza Hut garlic bread with enthusiasm, there’s no denying that it has an element of sourness to it which is probably due to using jarred garlic because that’s the main difference I notice between fresh and jarred garlic. In the bowl of a mixer (or by hand), Whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved. Too hard to swallow!īread aside, I only have one other rule: please use real garlic. On the other hand, a thick crust like you get with fancy artisan baguettes is no good – too much crispy crust compared to soft bread inside. Once slathered with butter and baked in foil, I find it yields the perfect ratio of crust crunch to soft, warm, garlic butter soaked bread. The crust isn’t that thick, and it’s usually pretty soft rather than crispy. In my world, classic Garlic Bread should always be made with stock standard supermarket or basic bakery French stick / baguette. The perfect garlic-salty balance!įor a truly epic, classic Garlic Bread experience, my one firm rule I’ll never budge on is this: My garlic butter is made with 2 tsp freshly minced garlic, 1/2 tsp salt and 125g / 1 stick butter. But for me, the Dominos way will always be the best way: a baguette sliced almost all the way through, then each piece slathered with garlic butter, wrapped in foil and baked until toasty. There are many ways to make garlic bread.
FRENCH ARTISAN BREAD RECIPES HOW TO
Who’s with me here? 🙋🏻♀️ How to make garlic bread
(Oh the sacrilege, talking about so much fast food in one post! 🙈)Īnd while some people dive straight for the biggest slice of pizza, I always – ALWAYS – go for the garlic bread first. It would be like ordering a burger at Maccers with no fries. You can’t order pizza without a side of garlic bread. If you are looking to get a dutch oven, I recommend getting this one from Challenger as it is big enough to fit a few baguettes in one load.Better than Dominos! For a truly religious Garlic Bread experience, skip the fancy bread and use a basic French baguette. And don’t even think about skimping on butter! Simply preheat the dutch oven and drop the dough pieces inside on a sheet of parchment paper to bake. Just be aware that it will have to be big enough to fit the length of the French bread. Dough: 3 cups flour 1 cup water 1 1/2 tsp salt 1 tsp yeast. Ingredients: Poolish: 2 cups flour 1 cup cool water 1/8 tsp active dry yeast. Yes, if you would rather use a Dutch oven to make baguettes you can do and you won’t need to add steam to the oven. This recipe is an adaptation of a King Arthur Flour bread recipe. Bread flour has a high protein content so it is good for a hearty bread. Preferably a one that won’t fray otherwise you may find a few strands of cotton on the crust! Can I use a Dutch oven to make this recipe? I am positive you are going to love this homemade artisan bread recipe Dutch Oven Bread Ingredients: Flour - I suggest using all-purpose flour or bread flour in this recipe. Place loaves onto the prepared baking sheet.
Divide the dough in half and shape into two separate round loaves.
Preheat an oven to 375 degrees Fahrenheit. If you don’t have one, you use a clean tea towel. Transfer to a lightly greased mixing bowl, cover, and let rise until double in size, about 1 hour. What can I use instead of a couche?Ī couche is a food-safe fabric liner that is used to support the baguettes as they rise. Preheat a baking stone in the oven to 500° and let sit for 30 minutes to ensure it is hot. If you don’t have a baking stone, preheat the thickest baking sheet that you have. Dust the top of the dough with flour and cover and proof for 60 to 90 minutes. It will also help to give them an even bake on the base of the baguettes.
Using one increases the height of the oven spring to give those fantastic rips you see in artisan baguettes. What if I don’t have a baking stone?Ī baking stone conducts heat into the loaf. Aim for dough temperature between 25C and 30C (77-86F). For accurate dough temperature readings try this thermometer from Gdealer. Using a thermometer will help you with controlling proofing times.
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