Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)
Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, sourdough bread (100% white,15% spelt, roast garlic & rosemary). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook sourdough bread (100% white,15% spelt, roast garlic & rosemary) using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):
  1. Get The Levain
  2. Make ready 75 g Sourdough starter
  3. Make ready 75 g Bread flour for levain
  4. Take 75 g Water (tepid)
  5. Take The Bread
  6. Get 120 g Levain starter
  7. Make ready 650 g White bread flour
  8. Get 100 g Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
  9. Take 10-12 g Sea salt
  10. Take 525 ml (70%) Water (tepid)
  11. Get Rice, Spelt or Semolina flour for dusting

This recipe makes wonderful sandwich or free-form loaves. Remove from oven with heat resistant gloves and remove lid. Turn dough into dutch oven, seam side down, and score with razor. The Bread of the Month for the Artisan Bread Bakers is a Rustic Roasted Garlic Bread.

Instructions to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):
  1. Day 1 - Morning, take starter out of fridge and feed (50ml plain flour, 50ml water), repeat 5-6 hours later. Another 5-6 hours later make the levain for your bread by mixing together 75g bread flour, 75g water and 75g sourdough starter - leave out over night (10-12hrs), covered but with air hole(s).
  2. Day 2 - Morning, when the Levain is almost ready, mix all of your flour with your water thoroughly & leave (covered) for 30 mins (this strengthens the gluten). When done Pinch & knead in the salt & 120g of your bread levain (the rest is for the bin). Scrunch together to mix fully then leave (covered) for 45 mins.
  3. If you want to add flavour do it at this stage 20 mins before stretch and fold. I've added roasted garlic and rosemary to this one below.
  4. Day 2 - at least 5 sets (1 set = 4 folds) of stretch & folds over minimum 1.5 hours (every 20 mins). After the last, cover and leave for 1.5 hours (the warmer the better).
  5. Next, weigh & cut the dough into 2 pieces ready to shape before bulk fermentation. When shaping, use a dough scraper to pull tight and create tension (watch you tube videos for better understanding).
  6. Once shaped, sprinkle plenty of dusting flour on top so it doesn't stick, flip over with scraper and put carefully into your banneton or bowl. Make sure well stitched at the top, sprinkle more dusting flour, leave out for 30-45 mins then cover & put into the fridge for 10-12 hours. Or leave out for 4-5 hrs more and bake that night.
  7. Day 3 - Take out of fridge whilst Oven is heating to 240'. Get your dutch ovens ready (no knead to heat), put a length of baking paper over bread & flip out carefully into dutch oven so baking paper is on the bottom (prevents burnage). When oven is ready, score your bread for a better rise.
  8. Day 3 - Bake in middle or low oven at 225' with lid on for 45 mins then remove lid and turn down to 200 for a further 10 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'.
  9. Leave to cool FULLY before cutting. Overnight uncovered I find the best. Wrap and cover in morning to last all week.

The Spelt flour I mill myself. A wide variety of sourdough bread options are available to you, such as feature, baking & pastry tools type. Spelt is highly extensible (due to its high protein level), but doesn't have a lot of elasticity (as it's not very strong). This means that although the dough can stretch out a lot, it won't spring back too easily. Let bread rise until double in bulk, covered.

So that is going to wrap it up with this special food sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!