-Roasted Garlic
-Normandy
Team 2
-Olive Levain
The day before the garlic was raosted, dried apples chopped, olvies drianed and dried, and sunflower seeds roasted.
All of the olive dough was retarded for day nine, and half of the apple dough
We mixed the normandy and the sunflower first because the galic was too smelly and the olive wasnt even getting baked
for the normandy the dried apples were re hyrdated in water
there is an enzyme in the garlic/ onion family that weakens gluten- so it needed to be cooked before going on bread- the roasted garlic bread was still very fragile.
We scaled out the sunflower dough to 6#3/4oz and let it bench rest, we then put it in the rondo to portion 3oz. The dough was light rounded and left to bench rest a second time- short about 10 min. It was then final shape rounded and shaped into a flower- the middle ball seeded. (using a damp towel)
The apple was final shaped rounded. half went into a banneton to retard for day 9, and half went form form to proof and bake. the normady got an apple stenciled with flower and a frame cut
the garlic was portioned two ways 24oz and 14oz. The 14oz was made into a fougasse (which drives from the latin term for harth). it was rolled out to 10 inches and cut slits with a chizzle.
