Am trying to add whole roasted garlic cloves to my Sour French Bread dough so that the cloves remain as 'chunks' and not paste. I have roasted individual cloves in the oven, with a light olive oil coating until they are lightly carmelized. I have more success with the smaller cloves-but still not perfect. I flatten my dough after the two risings and then scatter the garlic cloves, and then gently 'jelly-roll' the loaf, for final rising. 1/2 cup of roasted garlic cloves per loaf tastes best.

My garlic may be too fresh, or maybe I should dehydrate it first. One idea I plan to try soon, is to freeze the roasted garlic cloves and then add them to the dough.

A few years ago, Costco had a loaf similar to what I want to make.

We are over-the-top for alliums in this house-so any advice is welcome. Thanks