Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sourdough bread (100% white,15% spelt, roast garlic & rosemary). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something which I have loved my entire life.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):
- Get The Levain
- Prepare 75 g Sourdough starter
- Prepare 75 g Bread flour for levain
- Take 75 g Water (tepid)
- Make ready The Bread
- Prepare 120 g Levain starter
- Take 650 g White bread flour
- Get 100 g Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
- Prepare 10-12 g Sea salt
- Make ready 525 ml (70%) Water (tepid)
- Prepare Rice, Spelt or Semolina flour for dusting
Instructions 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.
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