Easiest Way to Prepare Super Quick Homemade Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) - Card template

Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary). When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.

We use our white sourdough base, make it half the size of our normal loaves, and load it up with sweet roasted garlic.. Combine the active sourdough starter, warm water, and olive oil in a large bowl. Mix with a wooden spoon to break up the starter.

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, sourdough bread (100% white,15% spelt, roast garlic & rosemary). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):

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

Turn dough out onto a lightly floured surface. Start at the top of the oblong loaf and with a single decisive stroke cut from top to bottom with a slight outward bend. Roasting Garlic: Make a bunch of roasted garlic and freeze the extra. Roast on a sheet pan until soft.

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..

Equal parts will also yield good results with some adjustments to the amount of water used. I've given sourdough starter a try a couple of times. Sourdough bread is naturally leavened and contains no commercial yeast. We use primarily freshly milled whole grain flours. Our bread contains absolutely no preservatives or improvers and is baked fresh to order..

So that's going to wrap this up for this special food sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!