6+ Sourdough Bread (100% White,15% Spelt, Roast Garlic & Rosemary) References

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something that I have loved my whole life.

Many things affect the quality of taste from Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is 2 x 650g. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) estimated approx 55 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) using 11 ingredients and 9 steps. Here is how you can achieve it.

This is my go to recipe, the only part i adjust each time is the flour (10-15%) for slightly different tastes.

3 different breads here with small tweaks.

Ingredients and spices that need to be Take to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):

1. The Levain
2. 75 g Sourdough starter
3. 75 g Bread flour for levain
4. 75 g Water (tepid)
5. The Bread
6. 120 g Levain starter
7. 650 g White bread flour
8. 100 g Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
9. 10-12 g Sea salt
10. 525 ml (70%) Water (tepid)
11. Rice, Spelt or Semolina flour for dusting

Instructions to make 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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So that's going to wrap this up with this exceptional food Recipe of Ultimate Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary). Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!