Don't even try to attempt this if you do not have access to a Hobart. If you don't know what a Hobart is, then stick to lame Costco garlic bread...
|Yield: 12 lb|
|1. In mixer with paddle attachment, mix starter, warm water, onions, garlic, herbs, salt and olive oil. Add flour 1 cup at a time. When dough thickens, change paddle to dough hook; add remaining flour 1 cup at a time until dough pulls away from side of bowl. |
2. Knead dough by hand 5 to 10 minutes. Divide into 4 pieces and place in oiled containers. Cover and let rise 11/2 to 2 hours.
3. Punch down dough, cover and let rise again until doubled, 45 minutes to 1 hour.
4. Punch down dough and shape into rounds. Refrigerate at least 12 hours and up to 36 hours. Remove from refrigerator at least 1 1/2 hours before use, place on floured surface and cover.
5. Shape into 4 oiled sheet pans and proof 30 to 45 minutes. Bake at 425F for 15 to 20 minutes until golden brown.
|Combine 1/3 cup honey, 1/3 cup active dry yeast and 4 cups warm water; let sit until yeast has dissolved and top is foamy. Blend in 2 cups high-protein bread flour; let mixture sit until bubbly and rising. Refrigerate until use.|