David de GrootI’ve decided I need garlic bread to go with diner, so I did a quick batard in the pizza oven and made a pat of garlic butter.
It’ll be double garlic bread though, ‘cause there’s also garlic in the dough.
Putting garlic in the dough was an excellent idea. 10/10 would do again.
If only I had a nice truffle brie, this loaf could be dinner. (it will be dinner, but as an accompaniment to a braised lamb shank ragú on gnocchi)
I should have made two garlic breads.
However, I think I know what I'll be baking tomorrow. ;-)
Andrew Rock@david Our local pizza joint when I was kid in the 70s made the best garlic bread I can remember. Similar to what your'e describing. I remember lots of chunks of garlic baked in dough.
Oblomov@david be careful, if you bake two garlic breads tomorrow, you'll end up with three the day after, and the four, and soon you'll have your whole house made of garlic bread!!!111
Elizabeth M, stationer@david I put garlic in my pizza dough and it's amazing.
@elzbethmrgn I think I may be doing that next pizza night. :)
HeathC
dch 
@david sound move. Doubling down on the garlic is always a crowd pleaser. At least in my house, anyway. Benefits of working from home I guess?
@dch Yep, tomorrow I can make some dough before I start work, and then pop it in the pizza oven at lunchtime.
sadedoes
Good Cheer Pixie@david This might be obvious to everyone except me, but at what stage do you add the garlic?
@GoodCheerPixie Ah, there was garlic in the dough. Added when I added the water.
I also made garlic butter and after it had cooled enough to cut, I spread that on each slice, then wrapped the whole lot in foil and baked at 160°C for 6 mins to warm it through.
@david Thanks. I wasn't sure if you added it at the start or after the first prove.