Need a twist on a classic sourdough recipe? Learn how to make garlic scape sourdough bread, with this easy to follow recipe!
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I learned to bake sourdough from a dear friend, who’s father owns a local bakery. Since then, I have baked a loaf almost everyday! I love the process of keeping a sourdough starter, and baking my daily bread.
At first it was intimidating to process all of information since I only ever had experience baking with yeast. I still love baking my whole wheat sandwich bread, but having the skill to produce artisan sourdough loaves brings me so much joy! Sourdough is a much more sustainable bread to make in our kitchen because I always have the ingredients on hand to make it…it only requires four! This recipe however, takes my traditional sourdough loaf and adds garlic scapes!
I thought this up when making roasted garlic sourdough. It was Spring, and we had an abundant amount of garlic scapes coming out of the garden, I though garlic bread is so good, why not try garlic scape bread? I
The next day, I harvested and sliced up a bunch of garlic scapes and threw them into my loaf. The rest is history! This is a bread that we love to enjoy during the short amount of time that garlic scapes are coming out of the garden. I hope you will love this recipe as well!
Make sure you have sourdough starter
It is important to note that this recipe is for people that ALREADY have an established sourdough starter. One of the ingredients on the list to make this bread is a FED sourdough starter. If you are unsure what that means check out how to maintain and care for a sourdough starter. If you do not currently have a sourdough starter at all consider starting one from scratch, OR purchasing one.
You’ll find that people that bake with sourdough are usually more than happy to share a bit of theirs. I was given mine by the friend who taught me how to bake. Since then, I have shared my starter with other friends, and family. If you know someone that bakes, you may be able to score some from them!
The main point is that before moving forward with this recipe your sourdough starter needs to be active, bubbly, and happy!
Tools You’ll Need to Make Garlic Scape Sourdough Bread
- Large Ceramic or Glass Mixing Bowl
- Wooden Spoon
- Bread Banneton Proofing Basket
- Tea Towels
- Dutch Oven
- Parchment Paper
- Danish Dough Whisk
- Bread Scoring Knife
Ingredients You’ll Need to Make Garlic Scape Sourdough Bread
- 1 1/4 cups water
- 1/3 cup fed sourdough starter
- 1 tsp salt
- 3 cups flour
- 4 garlic scapes, thinly sliced
- Rice flour, for dusting the proofing basket
How to Make Garlic Scape Sourdough Bread
- Measure flour, water, FED sourdough starter, and salt in a large mixing bowl.
- With a dough whisk, mix all of the first four ingredients until everything is combined. Mixing everything well in this step is extremely important! The dough will be lumpy and bumpy, but as long as the ingredients are well mixed that will smooth out later.
- Gently fold in the garlic scapes until the are evenly distributed throughout the dough.
- With a damp tea towel, cover the bowl and let sit for 30 minutes.
- After 30 minutes, uncover the bowl and do a stretch and fold. (see section for how to stretch and fold). Repeat this process 3 times.
- Cover the bowl back up and let rest for 30 more minutes.
- After 30 minutes, release the dough onto a clean floured counter.
- Gently shape the dough to being careful not to pop all of the small bubbles you created during the stretch and fold process.
- The goal of the shaping process is to get the dough smooth and tight on the top of the dough, and form your desired loaf shape. Tuck all loose ends underneath the loaf.
- Cover the dough with a damp tea towel and let sit on the counter for 30 minutes. This is your bench rest!
- Dust rice flour on the proofing basket and be generous! It is important to get enough rice flour on the basket, so your dough doesn’t stick in the crevices of the basket.
- Place the dough top side down into the proofing basket.
- Cover and let dough proof overnight.
- The next day, preheat dutch oven in a 500F degree oven for 30 minutes.
- Turn dough out of proofing basket onto a piece of parchment paper on the counter.
- Score the dough with a sharp scoring knife.
- Lift the dough into the hot dutch oven, and cover.
- Bake for 30 minutes.
- Uncover for the last 5 minutes to get a nice brown crust.
- Remove loaf from the oven and set onto a cooling rack.
- Let the loaf cool completely before slicing with a sharp serrated knife.
How to stretch and fold
Stretching and folding during the bulk fermentation is extremely important! Stretching and folding your dough:
- Strengthens the dough
- Helps equalize dough temperature
- Allows for the baker to monitor the strength of the dough
- Traps little air pockets in the dough…you’ll see them when you shape the loaf!
If you are unsure how to properly do this, learn how to stretch and fold before beginning this recipe. It is really simple once you get the hang of it!
Garlic Scape Sourdough Bread Tips
- Make sure to slice the garlic scapes thin! This distributes that delicious garlic scape flavor throughout the loaf! It also produces a lovely green color.
- Use slightly wet hands when working with your dough. This will prevent the dough from sticking to your hands.
- Start in the morning. Though this recipe has very little actual work time, it does need hours to ferment, so starting in the morning will ensure you get your loaf into the refrigerator to proof overnight before bedtime.
- Use an extremely sharp scoring knife! This will prevent dragging the knife, which may result in a flatter loaf.
- Make sure your oven is hot! Avoid putting the loaf into a cold oven.
Garlic Scape Sourdough Bread
Need a twist on a classic sourdough recipe? Learn how to make garlic scape sourdough bread, with this easy to follow recipe!
Ingredients
- 1 1/4 cups water
- 1/3 cup fed sourdough starter
- 1 tsp salt
- 3 cups flour
- 4 garlic scapes, thinly sliced
- Rice flour, for dusting the proofing basket
Instructions
- Measure flour, water, FED sourdough starter, and salt in a large mixing bowl.
- With a dough whisk, mix all of the first four ingredients until everything is combined. Mixing everything well in this step is extremely important! The dough will be lumpy and bumpy, but as long as the ingredients are well mixed that will smooth out later.
- Gently fold in the garlic scapes until the are evenly distributed throughout the dough.
- With a damp tea towel, cover the bowl and let sit for 30 minutes.
- After 30 minutes, uncover the bowl and do a stretch and fold. (see section for how to stretch and fold). Repeat this process 3 times.
- Cover the bowl back up and let rest for 30 more minutes.
- After 30 minutes, release the dough onto a clean floured counter.
- Gently shape the dough to being careful not to pop all of the small bubbles you created during the stretch and fold process.
- The goal of the shaping process is to get the dough smooth and tight on the top of the dough, and form your desired loaf shape. Tuck all loose ends underneath the loaf.
- Cover the dough with a damp tea towel and let sit on the counter for 30 minutes. This is your bench rest!
- Dust rice flour on the proofing basket and be generous! It is important to get enough rice flour on the basket, so your dough doesn't stick in the crevices of the basket.
- Place the dough top side down into the proofing basket.
- Cover and let dough proof overnight.
- The next day, preheat dutch oven in a 500F degree oven for 30 minutes.
- Turn dough out of proofing basket onto a piece of parchment paper on the counter.
- Score the dough with a sharp scoring knife.
- Lift the dough into the hot dutch oven, and cover.
- Bake for 30 minutes.
- Uncover for the last 5 minutes to get a nice brown crust.
- Remove loaf from the oven and set onto a cooling rack.
- Let the loaf cool completely before slicing with a sharp serrated knife.
Pin it For Later!
You May Also Be Interested in:
Spring Onion and Garlic Scape Quiche
Flaky Cheddar Garlic Scape Biscuits
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