Hello everyone! I'm gonna start with watering flowers today. How have you been in two weeks? I've been busy with spending time with family coming from far. They're from the US, which means I could give them so much bread It was almost like a bread factory but I was happy to practice all kinds of breads. I wish bread-people would live around my house. So that I can make more bread. It's hard to keep flowers fresh since it's summer. That's why I use this solution. It's definitely effective. I'm going to make garlic bread with my failure baguette. So many clubs.. I'm gonna cover you with garlic and butter. Let's melt the butter using a microwave. You don't have to melt it fully. It will melt with remaining heat. Some cloves of garlic. You can chop it with knife. I also added parsley. And some sweetness. I've researched other recipes, They're using condensed milk or allulose, instead. For the last step, add some mayo. Mix it well. Let's spread it evenly. It should have been more green.. While you're baking it, it makes your home like a bakery. Tada! I like its golden brown color. It's not burnt.😂 Let's cool it down for a while. But I can't help trying it now. So goooood.. Summer is good for growing your starter. I fed it last night and it got big this much through the night. You don't have to do floating test, if your starter has this kind of web. And it also has firm texture not mushy. I also autolysed the dough through the night. So that keeping its required temperature. If you only have a weak stand mixer like me, I think it's good to use this method. It's really important to keep its temperature. You should develop the perfect gluten even if it's sourdough. If your bread has been flat so far, weak gluten might be the reason. Even though we've developed the gluten well, it still needs folding. I'm usually good at writing... I did it just for convenience. You should check its volume overall. While it's proofing, let's feed the rest of the starter. Once you start growing your starter You'll be stuck in a never stop making bread cycle.😂 This little starter will become great bread soon. I'm going to fold it 3 times every 30min. You can fold it less or more depending on your dough's condition. It's called coil folding. Fold it in four directions turning the container. It look like a cheese... It's gonna be a little sticky. Wet your hands enough. First folding is done. After 30 min, It swelled a little. Repeat it again. I edited the third folding in this video. You can feel the gas in the dough every time you touch it. As you see it, the folded line is clearly visible. And it also maintains round shape. Right after folding is done, it has to maintain line and shape like this. During last fermentation(1 hour), I'm going to make garlic confit. The concept of this video is garlic. Just kidding. I just had to deal with almost rotting garlic. Pour olive oil as much as it's fully covered. I used fresh thyme for the flavor. Bake it in 120 Celsius degrees for 2 hours. It has become almost 1.5 times bigger than at the beginning. Some people said you should start shaping at 2 times, But for me, it was over fermentation. Sprinkle some more flour on it. And turn it over. If it's fermented well, it'll take off easily. Sprinkle more flour on the edges of the dough. In order to make shaping easy. Using a scrapper, push the flour under the dough. Not to stick to the mat. Pull the dough from the center and fold it into a round shape. Flip over and roll the dough tightly while pulling it. If it's sticky, use a scrapper. Let it rest 10-20min. This is also included in the fermentation time. It's still round and maintains it volume. Sprinkle additional flour, too. And push it again. This time make it into a square shape. Stretch the dough on both sides and fold it in by 1/3. Roll the dough not to crush the bubbles inside. This is the side that will touch the container. Turn it over and move it to the container quickly. Let's knead the dough crosswise. Close the protruding part well. If you ferment it well, Its shape would be like a volumetric rugby ball shape Let's ferment it in the fridge for 12 hours at least. I guess garlic confit is done. Move it into a sterilized jar. It already has nice smell. How can I use this oil? I don't want to waste of it. Let's leave it in the fridge for a day, as well. Next day, you can see it's stable shape. It'll easily come out of the container after flipping it over. Preparation for scoring. You have to score the dough on 45 degrees not 90 degrees. Which is still hard for me, too. I don't like this blade holder. It must be scored almost horizontally... Once you score it, you must bake it as soon as possible. I'm using a convection oven, which means I need under heat. I turned off the power and just bake it with remaining heat and enough steam. After 12-13min later, turn on the power again and bake it. I usually bake it on 230 Celsius for 10min and 210 Celsius for 5min. Tada! It turned out pretty nice. 5 hours passed. I recommend to cut it after at least 3 hours. Wow it's good to make a sandwich to have dense crumb.🤭 Slice it thickly and toast it. With EVO. Make a crispy golden brown surface. It's not burning... I've really wish this time come somdday To squash garlic confit! It's so fun~~~ And then add some proscuiutto on the bread. Put the burrata cheese on top. Let's make hot honey sauce. Add a little of pepperoncino. And Tabasco hot sauce. I used a fresh lemon for better taste. Mix it well and drizzle it on top. I'm really craving iced coffee now. It's almost 30 Celsius indoor. How do you survive in summer? I'm already dying.. Now I don't have the confidence to cook using fire. Fortunately this isn't hot at all.😅 This tastes like The garlic bread I made two days ago..🤣 I mean it's not exactly the same. I like it more! Its spicy and sweet flavor makes this toast special. Yummy... I'm gonna make it again soon. Thank you for watching🧄
