Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive 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 unique. This will be really delicious.
Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. 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):
- Prepare The Levain
- Make ready 75 g Sourdough starter
- Prepare 75 g Bread flour for levain
- Get 75 g Water (tepid)
- Take The Bread
- Make ready 120 g Levain starter
- Get 650 g White bread flour
- Take 100 g Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
- Get 10-12 g Sea salt
- Prepare 525 ml (70%) Water (tepid)
- Make ready Rice, Spelt or Semolina flour for dusting
Steps to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):
- 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).
- 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.
- 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.
- 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).
- 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).
- 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.
- 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.
- 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'.
- Leave to cool FULLY before cutting. Overnight uncovered I find the best. Wrap and cover in morning to last all week.
So that’s going to wrap this up for this exceptional food sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
