Ingredients
8 slices of crusty bread, cut 1 cm thick
1 clove garlic, smashed
extra virgin olive oil for drizzling, the best quality possible
Sea salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Bread baking kit — banneton, lame, liner, dough scraper, whisk
Systematic sourdough approach — starter management, shaping, scoring
Sourdough kit — starter jar, thermometer, scale, feeding guide
Marked glass jar — track sourdough starter rise, easy feeding
Dried sourdough culture — jumpstart your own levain
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Systematic sourdough approach — starter management, shaping, scoring
Sourdough kit — starter jar, thermometer, scale, feeding guide
Marked glass jar — track sourdough starter rise, easy feeding
Dried sourdough culture — jumpstart your own levain
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Heat a barbecue or a hot cast iron grill pan. Grill the bread until toasted and black lines appear. Turn over and repeat. Remove the bread from the pan and while still hot, rub the smashed garlic gently on the bread being careful not to crush the bread. Drizzle the bread with olive oil and sprinkle with a pinch of salt. Serve hot.