Recipe Overview
This cheesy garlic bread is made with a dough maker for easier mixing and fermentation. It has a golden, crispy crust, a soft and chewy inside, and a rich garlic butter flavor. The key steps are kneading the dough until smooth, adding salt and butter later for a softer texture, performing one stretch and fold during fermentation, then scoring the center and piping in the garlic sauce before the final bake.
Ingredients
Dough Ingredients
Recipe for 5 loaves
Bread flour: 14.11 oz / about 3 cups
Cake flour: 3.53 oz / about 3/4 cup
Sourdough starter: 7.1 oz / about 3/4 cup
Water: 1 1/4 cups
Yeast: 1 tsp
Salt: 1 1/2 tsp
Butter: 2 1/2 tbsp
Garlic Sauce
Minced garlic: 2 1/2 tbsp
Softened butter: 4 tbsp
Salt: 0.04 oz / about 1/8 tsp
Cheese powder: 1 tbsp
Parsley flakes: 2 tbsp
Instructions
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Add the bread flour, cake flour, sourdough starter, water, and yeast into the EkitLife Dough Maker. Do not add the salt and butter yet. Select Mix mode and set the timer for 20 minutes.
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When 9 minutes remain on the timer, add the salt and butter. Continue mixing until the dough becomes smooth and elastic.
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After mixing, select Fermentation mode and set it for 60 minutes.
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When 30 minutes remain in the fermentation cycle, take out the dough and perform one stretch and fold. Then continue fermenting for the remaining 30 minutes.
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After fermentation, divide the dough into 5 equal portions. Round each portion to release large air bubbles, cover, and let rest for 20 minutes.
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Gently pat out any large air bubbles and shape each dough piece into an oval or small baguette shape.
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Proof the shaped dough at 86°F / about 30°C for 30 minutes.
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After proofing, make a deep vertical score down the center of each dough.
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Preheat the oven and bake at 536°F top heat and 446°F bottom heat for 15 minutes.
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Pipe the garlic sauce into the center score, then bake for another 3 minutes until golden and fragrant.
