Roasted Garlic &
Black Pepper Loaf

Step 01: Two-Stage Garlic Prep

Preheat oven to 400°F. Roast one head for 35-45 min (soft) and the second for 15-20 min (firm). Mash the soft head into a purée; separate and reserve the firm cloves.

Step 02: Dry Integration

In a large bowl, whisk together all Dry Ingredients, including the optional Dough Conditioners. Ensure even distribution of the black pepper and conditioners.

Step 03: Primary Mix

Add all Wet Ingredients to the dry. Mix until a shaggy dough forms. Incorporate two-thirds of the Parmesan cheese during this stage.

Step 04: Kneading & Inclusions

Knead for 6-8 minutes until smooth. In the final 1-2 minutes, gently fold in the semi-roasted whole garlic cloves to keep them intact as large inclusions.

Step 05: Fermentation

Form into a ball and place in an oiled bowl. Cold Rise (Recommended): Cover and refrigerate for 12-24 hours to develop superior flavor and crumb structure.

Step 06: Shaping & Second Rise

Gently divide and shape into ovals or log forms. Place in bannetons or Pullman pans. Cover and proof until the dough has significantly expanded.

Step 07: Thermal Execution

Preheat oven (450°F for ovals, 375°F for Pullman). Score ovals and top with remaining Parmesan. Bake ovals with steam; Pullman without. Target internal temp: 195-205°F.

Step 08: Cooling

Transfer to a wire rack. Cooling for at least 2 hours is mandatory to set the internal crumb structure and allow the moisture to redistribute.