Balancing Smoked Garlic

Prue Leith observed that Abbi's smoked garlic 'overwhelmed the flavour of everything else.' Smoked garlic has an intensely concentrated, almost bacon-like flavor that can dominate a dish if used without counterbalance. The solution is pairing it with roasted garlic, which contributes mellow sweetness and nutty depth without competing smokiness. For a 500g flour loaf, use 3-4 smoked garlic cloves alongside an entire head of roasted garlic—the ratio of roughly 3:1 roasted to smoked ensures the smoke whispers rather than shouts. Roast the regular garlic until completely soft and caramelized (35-40 minutes at 400°F), then mash it to a paste. Combined with the minced smoked garlic in oil, this creates a harmonious garlic flavor that enhances rather than overwhelms the bread.