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Garlic Bread

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Ingredients: 

for the pre-ferment
200ml water, at about 35C - 38C (95F - 101F)
1 tsp fast acting yeast
200g strong white bakers flour

for the dough
225ml water at 20C (68F)
325g strong white bakers flour
10g sea salt
75ml extra virgin olive oil

for the garlic filling

3 heads garlic, separated
2 tablespoons extra virgin olive oil
50ml water
1 tablespoon balsamic vinegar
2 tablespoons caster sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 spring fresh rosemary, leaves picked and chopped


 

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