Hey everyone, welcome to our recipe site, if you're looking for Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) recipe, look no further! We provide you only the best Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) recipe here. We also have wide variety of recipes to try.

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

Before you jump to Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

Wholesome eating encourages a feeling of health and wellbeing. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds contributes to a more wholesome feeling. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. Sometimes it’s tough to find healthier foods for treats between meals. Shopping for goodies can be a struggle because you have so many options. Here are a few healthy snacks that can be used when you need a quick pick me up.

If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Selecting whole grain food items is always better than eating the refined grains we commonly come across in our grocery stores.

A large variety of instant health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. You can cook sourdough bread (100% white,15% spelt, roast garlic & rosemary) using 11 ingredients and 9 steps. Here is how you do it.

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

If you find this Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) recipe helpful please share it to your close friends or family, thank you and good luck.