Tag Archives: wild garlic ciabatta

Bäcker Süpke’s Wild Garlic Rolls

Wild garlic buns with wholewheat and white flours from a recipe by Bäcker Süpke

Bäcker Süpke is a professional German baker who has a great baking blog where he generously posts recipes. Ulrike, of Ostwestwind, a fantastic home baker, has made them with wild garlic growing in her own garden  – see her beautiful buns here. Lynne, another talented  baker, made this lovely wild garlic loaf from her own recipe!

My contribution has been to have a go at translating the recipe and add a few notes of my own  – I couldn’t resist making a batch as I still have wild garlic in the fridge from my last trip to the woods.

I used a darker flour in the sponge than is intended so my dough was not as soft and flowing as it should be for a more typical ciabatta type roll. If you use white flour throughout you should get a lighter coloured and more airy bun than I did. I used a wholewheat finely milled flour for the sponge, also T550.

My version is as follows:

Make the ‘sponge’ the day before you want to bake. This one has salt in it so I suppose should really be called a paté fermentée but it is not a firm paté fermentée like the one for the rustic bread I made last week.

315 g white wheat flour (Type 550 in German)  * But I used this
3 g yeast
2 g salt
263 ml water

Leave at room temperature for 2 hours and then a further 18-20 hours in the fridge.

Final Dough
All of the sponge above 

753g  white wheat flour (Type 550 in German)
5 g malt powder ( optional)
40 ml olive oil
21 g salt (original recipe 32 grams)
20 g  fresh yeast
460 ml  cold water

  • Mix the sponge with all of the water and then add the other ingredients to the dough, mix roughly and then leave for 10 minutes.
  • Oil a worksurface and pat the dough out flat, spread 35 grams of chopped wild garlic over this, and mix it in by kneading, folding etc till it is mixed through the dough and the dough is smooth.
  • Then place the dough in a well oiled container, and fold three times over the space of three hours.  Try not to deflate the dough during the prove. Keep it relatively cool not warmer than 23 ° C.
  • Take the dough out of the container and place it gently on a work surface thickly strewn with flour. Sprinkle more flour over the top of the dough.
  • Cut the dough into irregular shaped pieces of about 120 grams with a dough scraper or sharp knife.
  • Place on baking parchment on trays and allow to settle down and recover from being cut for maybe 15 minutes or so.
  • Handle the dough gently so it doesn’t deflate as you want it to keep the large bubbles.
  • Bake in a preheated oven at 200 ° C Fan/220 ° C conventional oven for 12 minutes, reduce the temperature to 180 ° C Fan /200° C after that. Rotate the trays as needed through the bake.
  • Bake for a total of  20 – 25 min depending on size.

PDF version

Bäcker Süpke says there is some risk that you can confuse wild garlic growing with lily of the valley, which is poisonous, so if you are worried about your identification skills, use chives and a crushed garlic clove instead. I don’t think you can buy dried wild garlic in England.  The leaves and flowers have such a distinctive smell of garlic though that I think it’s hard to mistake!