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Make Jester King’s Black Garlic Sourdough

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Chef Amanda Turner’s latest recipe for Jester King explores the limits of sourdough.

By Courtney Runn, Photos by Granger Coats

Jester King embodies the best of Austin: a deep commitment to sustainability, an inherent invitation to community, a quirky pride and sense of self and a passion for excellent food and beer. Tucked off Highway 290 in Dripping Springs, Texas, the brewery stretches across 58 acres of land, supporting on-site fruits, vegetables, a herd of goats and a colony of bees. Like everything else on the property, its menu is seasonally inspired and made with local ingredients, offering an array of savory snacks, pizzas and pastries.

The locally driven farm-to-table menu, plus the chance to work with Chef Damien Brockway, is what first attracted Amanda Turner to her current role as the brewery’s chef de cuisine. New ingredients keep her inspired in the kitchen and her latest experiment explored the limits of sourdough for Jester King’s Doom Forge Day event.

“I wanted to make a bread that was black and white, and I was inspired by a black garlic pasta dough I used to make and tried to see if it would translate to sourdough, and it did,” Turner says. “The flavor of black garlic is really unique and brings a lot of umami character to the dough.”

The invention was a hit, becoming a bestseller at the brewery. Bring Jester King to your own kitchen table with Turner’s sourdough recipe.


BLACK GARLIC SOURDOUGH

Ingredients

100 grams sourdough starter (You can find a starter at businesses like King Arthur Flour, or at local farmers-market vendor The Sourdough Project.)

375 grams water

476 grams high-gluten flour

25 grams whole-wheat flour

10 grams salt

40 grams black garlic

20 grams squid ink

Directions

1. In a mixing bowl, combine water and starter and mix thoroughly. Add flours, salt and let rest for 20 minutes.

2. Once rested, split the dough into two halves and mix black garlic and squid ink into one half, squeezing the dough with your hands to combine. Each dough half will then need to be gently folded every 30 minutes for 2 hours, for a total of four folds.

3. After dough has been folded, each half will be recombined together, stacking the black and white loaf on top of each other. Using a standard shaping procedure, make the bread into a round shape and allow to rest for 30 minutes.

4. After 30 minutes, shape the loaf into its final form and move to a banneton or floured bowl. Allow to rest in the refrigerator for up to 24 hours.

5. To bake, preheat a pizza stone or large Dutch oven to 500 degrees. Remove the dough from the bowl and use a sharp knife or razor blade to score the bread. Move into the oven or Dutch oven and bake for 30 minutes. Remove the top from the Dutch oven if using and bake another 15 to 20 minutes or until the bread is golden brown. Allow to rest on a rack for at least 1 hour before cutting.


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