Sun-Dried Tomato Twist Bread

Ingredients

• 10 garlic cloves, peeled
• 100 g (½ cup) olive oil (or just enough to cover the garlic cloves in the saucepan or ramekin)
• 10 garlic cloves, from garlic confit
• 125 g sun-dried tomatoes (packed in oil, drained; about 15 sun-dried tomato pieces) (Note that the weight refers to the drained tomatoes, without the oil.)
• 15 g (1 tbsp) garlicky olive oil, from garlic confit
• salt
• pepper
• 15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
• 255 g (1 cup + 1 tbsp) lukewarm water
• 160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
• 100 g (¾ cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)
• 60 g (⅓ cup + 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
• 15 g (1 tbsp) caster/superfine or granulated sugar
• 6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
• 6 g (1½ tsp) baking powder
• 5 g (2 tsp) xanthan gum
• 5 g (1 tsp) salt
• 1 US large/UK medium egg, room temperature
• 1 US large/UK medium egg yolk, room temperature
• 35 g (2½ tbsp) olive oil
• 1 US large/UK medium egg, whisked