Crusty Roasted Garlic Almond Sandwich Loaf

Steps

1. Heat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast 8 to 10 minutes until fragrant; cool, then chop coarsely.
2. Place the garlic cloves in a small ovenproof dish with half of the olive oil, cover with foil and roast at the same 350°F (175°C) for about 25 minutes until soft and golden. Cool, then mash the garlic with its oil.
3. In a large bowl, stir together the flour, instant yeast and salt.
4. In another bowl, whisk the lukewarm water with the honey and the mashed garlic. Pour this into the flour mixture and stir to a shaggy dough. This is about 68% hydration and 2% salt.
5. Knead on a lightly floured counter 8 to 10 minutes until smooth and elastic. Flatten the dough, scatter the toasted almonds over it, fold it up and knead 1 to 2 minutes more to spread them evenly.
6. Brush a clean bowl with a quarter of the olive oil, add the dough, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
7. Brush a 9x5-inch loaf pan with the remaining quarter of the olive oil. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked.
9. Meanwhile, heat the oven to 425°F (220°C) with an empty metal pan on the lowest rack.
10. Slash the top of the loaf, set it on the middle rack and pour a cup of hot water into the empty pan for steam. Bake 15 minutes, then lower to 400°F (205°C) and bake 20 to 25 minutes more, until deep golden and 200 to 205°F (93 to 96°C) in the center.
11. For an extra-crisp crust, remove the loaf from the pan and bake it directly on the rack for the last 5 minutes.
12. Cool on a rack at least 1 hour before slicing into 12 slices.