Wild Garlic and Rye Sourdough
Spring has sprung and with it an abundance of wild garlic and the woods in the valley where we l are literally carpeted with this spring perennial. The delicate leaves have a gentle garlic aroma and are wonderful served in a salad or added to soups and stews. We recently made a delicious wild garlic pesto which packed a perfumed punch in some pasta but this weekend we decided it was time to add to bread. After all, who doesn’t love garlic bread?!
We started with a poolish made from our rye starter and a 50:50 rye:white flour mix. After 12 hours and with the mixture nice and bubbly it was time to make the dough. We rinsed our freshly picked garlic before bruising in a pestle and mortar with a little water. You can simply chop the leaves but grinding them to a rough paste with give a deep green liquid that flavours and colours your loaf. The course paste was added to our poolish with the water and mixed thoroughly before we added our flours (50:50 rye:white) and left to autolyse.
Baked off after an overnight prove the smell of this sourdough baking was amazing and, despite the more dense texture of a rye sourdough and the risk of retarding the rise with added ingredients, we even got a nice little ear on our boule.
Fresh from the oven with lashings of butter, toasted and topped with something tasty, however you eat it you’ll be sure to keep the vampires away!