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

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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sourdough bread (100% white,15% spelt, roast garlic & rosemary). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something which I have loved my entire life. They are fine and they look fantastic.

MY BREAD EATING EVOLUTION Everything and anything in unrestricted quantities. My kids eat it them as snacks, and I use them for making traditional.

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

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

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Artisan Sourdough Bread Process from Start to Finish MY BREAD EATING EVOLUTION Everything and anything in unrestricted quantities. Whenever I have excess sourdough rye bread, I cut it up into small bites and toast them in the oven. My kids eat it them as snacks, and I use them for making traditional. Master the art of making sourdough bread with our step-by-step recipe. Learn how to create a starter, levain and the loaf itself with our expert tips. With this purchase you will be able to download and start reading immediately. Let bread rise until double in bulk, covered. A wide variety of sourdough bread options are available to you, such as feature, baking & pastry tools type. In the mean time in a small pan roast the garlic cloves in extra virgin olive oil. Once they are cool in enough to touch, crush them with salt using a mortar and pestle and set aside. This homemade spelt sourdough bread recipe is light, fluffy, and easily digestible. It's so slice-able and great for sandwiches, too! Spelt yields light, fluffy, and moist baked goods. This recipe makes wonderful sandwich or free-form loaves. Host for this month Bread Baking Day is Jenni of The Gingerd Wisk. Does sourdough spelt bread really taste sour? Continue baking uncovered until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this. The Spelt flour I mill myself.

So that is going to wrap it up with this exceptional 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 is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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