PRO CHEF ARTISAN BREAD & COMPOUND INFUSION 🥖🌿✨
A technical pairing featuring high-hydration sourdough and a roasted garlic botanical compound butter for a sophisticated savory experience.
Recipe Info:
Category: Gourmet Appetizer / Pairing
Difficulty: Easy
Prep Time: 10 minutes
Infusion Time: 2 hours
Setting Time: 1 hour
Total Time: 3 hours 10 minutes
Yield: 8 servings
THC per serving: Approximately 10mg per 1 tbsp serving
Terpene Pairing:
Best paired with strains high in Myrcene or Caryophyllene. These earthy, peppery terpenes synchronize with the fermentation notes of sourdough and the pungent, caramelized depth of roasted garlic.
Dosage Information:
This recipe utilizes 1/2 cup of infused butter. Based on a standard infusion of 3.5g of flower into 1 cup of butter, a 1 tablespoon serving provides approximately 10mg of THC. This is a robust savory dose.
Consume Responsibly
Start Low, Go Slow
Ingredients List:
* 3.5 grams high-quality cannabis flower
* 1 cup Kerrygold Grass-Fed Unsalted Butter (you will use 1/2 cup for the final compound butter)
* 1 loaf High-Hydration Sourdough or French Baguette
* 1 head of garlic
* 1 tbsp olive oil (for roasting garlic)
* 1/2 tsp Maldon Sea Salt Flakes
* 1 tsp fresh thyme, finely minced
* 1/2 tsp sunflower lecithin
Decarboxylation Instructions:
* Preheat oven to 240°F.
* Break flower into uniform small pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes.
* Allow to cool completely.
Infusion Instructions:
* Melt 1 cup of butter in a small jar with the sunflower lecithin.
* Add decarboxylated flower.
* Maintain a 160°F water bath for 2 hours.
* Strain through cheesecloth and allow to cool until soft but not liquid.
* Measure exactly 1/2 cup for this recipe.
Preparation Instructions:
* Roast the garlic: Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and bake at 400°F for 40 minutes until cloves are soft and golden. Squeeze the cloves out and mash into a paste.
* In a small bowl, combine 1/2 cup of the soft infused butter with the roasted garlic paste, minced thyme, and a pinch of sea salt.
* Use a rubber spatula to whip the mixture until light and completely homogenous.
* Transfer to a small ramekin or roll into a log using parchment paper. Refrigerate for 1 hour to set.
* Slice the sourdough into 1-inch thick pieces and toast lightly.
* Serve the bread warm with the compound butter at room temperature, finished with a sprinkle of Maldon sea salt flakes.
Chef Tips:
For a truly professional presentation, "score" the surface of the butter with a warmed knife in a diamond pattern before serving. If using oil instead of butter, choose a high-quality, peppery extra-virgin olive oil and whisk in a teaspoon of balsamic glaze to create a visual and flavorful suspension.