Wild Garlic Bread

Name: Wild Garlic Bread
Yield: 1 round loaf or 3 baguettes or 2 bâtards
Cuisine: American
Ingredients: 4 cups flour of your choice (about 500 grams); 1 1/4 cups water (300 ml); 20 grams fresh yeast, not dry; 2 1/2 teaspoons salt; Seed mix (optional); 30 grams wild garlic

Les Recettes de Sylvie @plaisirculinaire

I'm sharing my basic recipe with you, and you can add whatever you like. Here, I used 30 grams of wild garlic and 100 grams of nuts and seeds (walnuts, pumpkin seeds, and sunflower seeds). I baked it in a loaf pan for 30 to 35 minutes, depending on the desired color, in an oven at 450°F.

Les Recettes de Sylvie @plaisirculinaire

Saved

Ingredients

1 round loaf or 3 baguettes or 2 bâtards

4 cupsflour of your choice (about 500 grams)
1 1/4 cupswater (300 ml)
20 gramsfresh yeast, not dry
2 1/2 teaspoonssalt
Seed mix (optional)
30 gramswild garlic

Saved

Steps

1

Dissolve the yeast in a little warm water. Pour the water, flour, and salt into the mixer and knead for 30 seconds, then add the yeast, wild garlic, and nuts. Knead for 4 minutes on speed 1 and 6 minutes on speed 2. Let rise covered with a cloth for 1 1/2 hours in a warm place without drafts.
2

After rising, punch down your dough, place it on a floured surface, and quickly shape it into a ball without overworking it. For baguettes, divide into 3, shape into balls, and let rest for 10 minutes.
3

Shaping the dough: For a Dutch oven bread, shape a nice ball and place it in a lightly oiled Dutch oven or on parchment paper at the bottom. Lightly moisten the top with a brush. You can sprinkle seeds on top if you like. You can also lightly flour the top. Put the lid on and let rise again for 30 to 45 minutes.
4

For baguettes: Relax and lengthen the dough, fold the first third and seal with your fingers, roll and seal with the palm of your hand, and lengthen to the desired size. Place in a baguette pan and let rise for 30 to 45 minutes.
5

Baking: Preheat the oven to 450°F. Bread: Make slashes (cross-shaped or other) with a box cutter or the tip of a sharp knife. Bake for 40 to 50 minutes, depending on the oven and desired color. Check the baking after 30 minutes and, if necessary, remove the lid for the last 10 minutes for a crispy bread. Carefully remove the bread from the Dutch oven to avoid burns and let cool on a rack.
6

Baguettes: Make almost vertical slashes and bake for 20 to 25 minutes. Then bake the baguettes and place a cake pan filled with water at the bottom of the oven. This water will provide the necessary humidity for a nice crispy crust.
7

Let cool on a rack. Slice only at the time of tasting so the bread can retain its moisture.