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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sourdough bread (100% white,15% spelt, roast garlic & rosemary). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something which I’ve loved my whole life. They’re nice and they look fantastic.

My version is made with home-milled spelt flour and spelt sourdough so I named it Rustic Roasted Garlic Spelt Bread with Cheese. It's a mouthful in more ways than one. The original formula utilizes an overnight levain. Spelt bread, slowly fermented using an active spelt sourdough starter, and baked under the right conditions will produce a loaf comparable to any.

To get started 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 it.

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

My recipe below is whole grain, has a soft texture and super flavorful! Your starter has matured and you're ready to bake your first loaf of bread. As you've probably realized by now, making sourdough bread is not a simple process. Spelt has a wonderful taste and texture as well as nutritional benefits.

Steps 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.

As you've probably realized by now, making sourdough bread is not a simple process. Spelt has a wonderful taste and texture as well as nutritional benefits. This week, I continued to play with this formula. I increased the proportion of durum flour in the dough, doubling the amount in the final dough, and I shaped the dough as Sourdough Banana Bread - It doesn't taste like sourdough and it's more of a bread than traditional banana bread. A classic, chewy, full-flavoured, rustic sourdough bread gets a little dressed up with roasted garlic cloves that are rolled into the dough when it is shaped.

So that’s going to wrap this up with this exceptional food sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!