Baking | RUSTIC GARLIC LOAVES for World Bread Day – Dough from Mark Bittman
“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread—there may be.”
David Grayson
When you have friends who charm you into posting for World Bread Day in the most enticing manner, then how can you possibly escape? Got onto twitter after ages this evening to find Nics tweet about Pumpkin Bread for ‘World Bread Day’. Yikes, was it the 16th already? Dang, missed the date completely even though I had so many breads sitting waiting to get posted.
Life has been a tizzy of late, and I am lagging behind! The transfer to WP has complicated time-lines even more, but a shove in the right direction was all I needed from these exuberant ladies, so here I am.
Cherrapeno: @vindee Post, post, post!!!!!
lifesafeast: @vindee come on, girl, you have time! I wrote mine this morning 🙂
World Bread Day is hosted every year on the 16th of October by the wonderful and talented bread baking gal Zorra at Kochtopf. It’s the 5th edition of World Bread Day this year. The original World Bread Day was an event created by UIB International Union of Bakers and Bakers-Confectioners, who want to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.
In Zorra’s words … Let’s bake and talk about bread on this day again! Anybody is cordially invited to participate. Lots of people stopping by this blog that weren’t around last year, I encourage both old and new friends to join in. And please spread the word! The theme is open, just bake a bread with or without yeast, use sourdough, experiment with different flours, add some seeds… It’s up to you!
World Bread Day
There is so much I love about this post that I’ve done on fast track, typing, pictures and all. I love blue and white, I love baking bread, I love garlic and I love rustic loaves. I made these Roasted Bell Pepper, Mushroom and Ricotta Calzones adapted minimally from Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. They were an instant hit, and I’ve made them several times since, with different fillings ranging from spinach and ricotta, to chipotle chicken, and they’ve been loved each time. I had the dough ready to make them yet again, when it was suddenly announced that we had company for lunch.
A quick change of plans and the calzones were turned to garlic bread to go with the rest of the menu. I took a chance but I just knew it would work out fine, and it thankfully did! Once baked, the loaves were sliced and slathered with garlic butter – wonderful! Disappeared in no time, and looked rustic beautiful too. I loved the crust it got, and think this is a nice plan ahead dough to make ,especially since it offers the option of a long rise in the fridge overnight! Always a pleasure to wake up to well risen, no need for ‘dough rise anxiety’! Of course you can give it the regular 2-3 hours rise too, but an overnight sleepover in the fridge offers guaranteed security! Just make sure your yeast is alive!
Rustic Garlic Loaves from Mark Bittman’s Pizza Dough
Makes 2 rustic loaves
Minimally adapted from Mark Bittman’s Pizza
3 cups all-purpose plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse sea salt, plus extra for sprinkling
1 to 1¼ cups water
2 heads of garlic, roasted
4 tablespoons plus 1 teaspoon olive oil
Method:
Squeeze out the roasted garlic into a bowl, and mash with the tines of a fork.
Combine the yeast, flour, roasted garlic and 2 teaspoons salt in the container of a food processor. Turn the machine on and add 1 cup water and the 4 tablespoons of oil through the feed tube. {I did this in a large bowl, using the hand mixer with dough hooks}
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. {In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.}
Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Grease a bowl with the remaining olive oil, and place the dough, in it. Cover with plastic wrap or a damp cloth and let rise in warm; draft-free area until the dough doubles in size, 1 to 2 hours. You can, cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours. {I made the dough at night and let it rise in the fridge overnight… and how it rose!!}
About an hour before you plan to bake the bread, take out the dough and divide it into two. Dust your work place with flour and shape the loaves to fit your baking tray. Line a baking sheet with parchment, gently transfer the loaves onto it, cover with cling film and leave in a warm place for about an hour.
Preheat the oven to 250C.
Just before popping into the oven, give the loaves 4-5 slashes at an angle with a very sharp edged knife and pop into the oven. Place a small bowl of hot water at the bottom.
Bake for 35-40 minutes, or until the loaves are nice and brown, and make a hollow sound when tapped on the underneath.
Note: I sliced them, gave them a generous brushing of garlic butter, and baked them at 180C for 15 minutes till golden and crisp.
{Garlic Butter: I mix butter with olive oil in a 4: 1 ratio, and add minced garlic, red chili flakes, dried oregano and salt to it. Skip the salt if you use salted butter}
♥ Thank you for stopping by ♥
Previous World Bread Day Posts:
French Fougasse with Roasted Red Bell Pepper, Walnut & Gouda, WBD 2009
Roasted Chili Garlic Bread, WBD 2008
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
43 Comments
Miriam/The Winter Guest
OMG, garlic bread!! Happy World Bread Day 😉
Zita
Haha… almost like my story, but your last minute decision turned out to be fabulous breads Deeba, and the tea cup is soo wanna have ;)*
laubeleal
Delicious!. I love this kind of bread and the photographs are really nice.
Happy week end!
Barbara Bakes
How I would love to be a guest that just drops in for lunch with you. Your bread and your post is gorgeous!
Happy Cook
Hey better late than never that is my motto. I am glad you psted them,they look absloutely superb.
Happy Cook
I did think i posted a comment seconds ago, guess it vanished.
Chef Dennis
I love rustic bread!! those loaves are beautiful, and I bet they were delicious! Your images are beautiful, what a wonderful tribute to Bread Day!!
bellini valli
Gorgeous photos my girl. Thanks for breaking bread at our virtual tables to raise awareness.
Simone
O these look soooo good! I love a good bread and this certainly looks like a beautiful one!
Jamie
2 heads of roasted garlic? Heaven! And girl, you aren’t only one of the best sweet bakers I’ve ever seen but your bread is gorgeously perfect, too! What can’t you do? I love your breads, love the garlic and am bookmarking this heavenly recipe. See? Even last minute you roll out the perfect post! Happy World Bread Day, my darling!
Nancy/SpicieFoodie
I didn’t know there was a world bread day, maybe next year I will participate. Your rustic bread looks delicious. The new blog design is also very nice. Well everything on your blog is just beautiful and delicious.
ANH
So beautiful 🙂
Mona
Bread with roasted garlic in it sounds irresistible Deeba. Lovely shots.
Patty
I love that there are 2 whole bulbs of garlic in these loaves – gorgeous bread Deeba! (I love that rustic wood cutting board too.) Garlic bread is definitely one of life’s pleasures. When I was growing up, on Saturday mornings my Spanish dad would make a big batch of garlic toast, which was white crusty buns sliced open and toasted, scraped with raw garlic, drizzled with olive oil, and sprinkled with salt. My sister and I would eat it with a glass of chocolate milk (better combo than you might think!) while watching cartoons. Luckily everyone in our family loved garlic. 🙂
Nisrine
Wht gorgeous bread and even more gorgeous photos and styling. Bravo!
Prerna
You just took me an yr back when I was pregnant and through out my first semester this was the only thing that I ate. So you can imagine how much I must love this bread that even nausea couldn’t take me away from it 🙂
Lovely post Deeba!
tasteofbeirut
Your photos are dreamy ; your bread is wonderful and I love that rustic crisp crust; will make it soon good to know a calzone can be turned into loaves like these.
Sommer @ A Spicy Perspective
I totally forgot about world bread day! Bummer. My life has been a little crazy too. I always love the look of hearty rustic loaves!
meeta
you never seize to amaze me. your energy and power is incredible. i love it and a source of inspiration! these look delectable deeba!
vandana rajesh
The bread looks awesome. Haven’t tried baking bread ever, in fact, the breads that we get here are really hard but for “baton” or the white bread. My daughter was complaining of how hard the breads are and was just telling her not to expect me to get started with baking bread:) and that’s when I saw this absolutely amazing bread on ur blog, have to surely give this a try….maybe then will not have to worry about the breads anymore.
Natasha
Hey Deeba, the bread looks beautiful, love the crust! The recipe looks really simple also, will definitely give this a shot….have been baking breads like crazy since last yr…at least twice a week! There are just so many to try and I really find it therapeutic!Do you ever freeze the dough also?
SHABS
WOW…I LOVE GARLIC BREADS AND UR LOOKS ABSOLUTE FAB!I LOVE THE BLUE COMBINATION OF BACKDROPS U CHOSE, LOVE LOVED THAT JAR/POT AND THE NAPKIN:)….All in all a great recipe too!
LimeCake
that’s a fantastic idea – turning pizza into loaves. this looks delicious!
Maunika
Love it Deeba. The more garlic the better I think. This looks like a total carb fest. Not much of a baker but Will have to give this a go. Esp since you make it look so eay and very rustic.
Asha@FSK
gorgeous bread Deeba!! glad u posted it even tho a bit late!
Asha@FSK
dunno if it posted or not.. i seem to have trouble with commenting 🙁
Helene
What a beautiful bread. Love all of your pictures. You are doing better and better every time I come here 🙂
Sally - My Custard Pie
Simple pleasures are the best aren’t they.
Indianspicemagic
Nice to have this with a cup of coffee,,,,,,,,,,,
zorra
I’m very glad you found the time to participate in World Bread Day. Very nice loaf and very appealing photos. Love both of them.
Juls @ Juls' Kitchen
Fter a while, but I managed to have a look at your creation for the WBD.. love them, their rustic aspect, the hint of garlic… they sound as a perfect appetizer, with that amazing garlic butter you mentioned!
Rosa
Those are splendid! Anything with garlic makes me drool, especially if it’s homemade bread!!!!
Cheers,
Rosa
Jessica @ How Sweet
These are so beautiful!
AntoniaTable
Great that the garlic is roasted and inside and also brushed outside. Greek showed me to scratch surface of baked loaf w/raw garlic infuse w/olive oil and let sit absorbing re-baking 15 mins. Surpreised me that levain or sourdough was not added for complexity. I have both in fridge and cannot resist using them. Antoinette Baranov
girlichef
Well, I LOVE that your pizza dough turned into rustic garlic loaves…my mouth is absolutely watering! They’re fabulous 🙂
Nic
That first photo is amazing – I want to reach in and grab the bread! Happy World Bread Day to you Deeba!
Twinsy Rachel Abraham
Ever since u posted this, I think i have made this thrice. The first was with all purpose flour n then I changed to whole wheat aatta flour, though there is a change in texture, the whole wheat flour is also as tasty as the all purpose flour n well loved by daugher 🙂 These days what I do is mix the dough n keep it in the fridge n take out whenever I need to bake one; gud to have the dough in hand when the need for garlic bread surges 🙂 Once again, Thank You for the recipe n for constantly inspiring to bake 🙂