It is early summer in the Okanagan, where we live, and that means that you see fun, curly garlic scapes all over the farmer’s market and at fruit stands.
Gralic scapes are the long green shoots growing from the garlic bulb. If you cut open the little bulge at the end, you can find the garlic flower just waiting to burst out and bloom.
If you like garlic, you will enjoy using scapes in your cooking. Usually, people make pesto with them or use them instead of garlic or green onions in recipes. The taste is a little more subtle than that of the garlic bulb, so you might have to use a little more.
Garlic scapes are only available for a short time, so I took the opportunity to add some to my sourdough bread of course 🙂 .
If you have ever added herbs to your bread, you will have noticed that you need to add more than you think in order to taste the difference. In this case, I added four scapes finely chopped.
The result is a hearty sourdough artisan bread with a fine garlic taste. I chose to use some rye flour to round off the taste profile.
Adding the garlic scapes to the top gives this boule a stunning design.
Garlic Scape Sourdough Bread
Ingredients
Equipment
Method
- Mix the sourdough starter and the water in a large bowl.60 grams starter, 350 grams water
- Roughly mix the liquid and the flour. Do not add the salt yet.Cover with a damp kitchen towel and let rest for 30 minutes.100 grams rye flour, 250 grams white bread flour, 150 grams whole wheat flour
- Now is a good time to feed your starter!
- Add the salt. This stage is as close to kneading as it gets.If you think the dough is too dry, you can add some water now or wait a little.9 grams Salt
- Cover the bowl with a damp kitchen towel and place it in a warm location. After about one hour, stretch and pull the dough. Repeat two more times.
- When the dough has about doubled in size you can shape it.It mainly depends on room temperature and how active your starter is as to how long it will take to get to this stage. The rule of thumb is about seven hours.
- Spread the dough out, sprinkle 2/3 of scapes, and then fold over 1/3. Add the remaining pieces and finish shaping.40 grams fresh garlic scapes, finely chopped
- Leave the loaf rest on the counter about 30 minutes, and then tighten the shape
- Place your bread into a banneton and cover it with a shower cap. Place it in the fridge for at least six hours. I usually leave it over night.
- Heat your oven and Dutch oven to 450 degrees Farenheit (200 C).
- Score the loaf with at least one large slash so it rises in a controlled matter. For decoration add the final garlic scape.1 garlic scape
- I like simple scoring. Place it in the heated Dutch oven and place two ice cubes beside it to create steam. Close the lid.
- Bake for 20 minutes
- Take the lid off and bake for another 20 minutes
- Let your bread cool for at least two hours! The baking process continues during this time.
