Here’s a delightful recipe featuring wild garlic, a forest-grown herb I deeply cherish.<\/p>\n
– Servings: 12
\n– Flour: 500 g
\n– Milk: 200 ml
\n– Water: 50 ml
\n– Fresh wild garlic: 90 g
\n– Semi-salted butter: 40 g
\n– Fresh yeast: 15 g or 5 g of dry yeast
\n– Sugar: 15 g
\n– Coarse salt: 6 g<\/p>\n
\n– 4 hours<\/p>\n
\n– 30 minutes<\/p>\n
\n– 30 minutes<\/p>\n
\nIn a mold measuring 25 x 8 x 7.5 cm, wash each leaf of wild garlic thoroughly and let it drain well. Allow it to dry out between two clean towels. This step can be done the day before.<\/p>\n
\nStart by placing the fresh yeast in the bowl of your stand mixer. Blend the water, milk, and wild garlic in a blender until you have a smooth green liquid. Warm this green mixture slightly in a saucepan, then pour it over the yeast and stir with a spoon. Melt the butter in the same saucepan used to warm the green liquid. Add all the ingredients, except for the salt, into the mixer’s bowl. Using the dough hook, knead at medium speed for three minutes, then increase the speed slightly and continue kneading for another seven minutes. Add the coarse salt and knead for an additional minute. Cover the bowl and let the dough rise in a warm place (about 28\u00b0C or use the proof setting of your oven at 40\u00b0C) for approximately an hour and a half.<\/p>\n
\nPunch down the dough on a floured surface. Transfer the green dough into a loaf pan lined with parchment paper (30 x 15 cm). Allow the dough to rise again in the oven set to “proof” at 40\u00b0C. Preheat the oven to 240\u00b0C with convection heat. Place the bread in the oven and bake for 8 to 10 minutes at 240\u00b0C, along with a bowl of hot water. Then, reduce the temperature to 180\u00b0C and continue baking for 30 minutes. Once done, remove the bread from the oven, unmold it onto a rack, and let it cool completely before slicing.<\/p>\n\n\n