We roast a generous helping of fresh garlic cloves in extra virgin olive oil and then hand roll them into our Levain dough. This produces an aromatic full bodied artisan loaf. It is great for soups or dipping in your favorite olive oil. But don’t make the mistake of putting one of these loaves
in front of Melinda (an owner here at OTR); she’s what we politely call a garlic miner (though thief is more accurate). Garlic miner’s will go straight for the whole cloves of garlic, and you’ll be left with a disfigured loaf of Pain au Levain.
AVAILABILITY: TUESDAY, THURSDAY, SATURDAY, SUNDAY
Ingredients: Montana unbleached wheat flour, water, fresh ground Montana hard white whole wheat flour, Montana grown garlic, sea salt, yeast, rice flour for dusting