Steps to Prepare Super Quick Homemade Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Speedy Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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The same holds true for lunches once we frequently add to a can of soup or box of macaroni and cheese or any other such product rather than putting our creative efforts into creating a quick and easy yet delicious lunch. You may see many ideas in this guide and the expectation is that these ideas will not just get you off to a terrific start for finishing the lunch R-UT most of us seem to find ourselves at at a certain point or another but in addition to test new things all on your own.

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Many things affect the quality of taste from Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is 2 x 650g. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) estimated approx 55 mins.

To get started with this particular recipe, we must prepare a few components. You can cook Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) using 11 ingredients and 9 steps. Here is how you cook it.

This is my go to recipe, the only part i adjust each time is the flour (10-15%) for slightly different tastes. 3 different breads here with small tweaks.

Ingredients and spices that need to be Make ready to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):

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

Instructions to make 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.

While this is by no means the end all be all guide to cooking fast and simple lunches it is great food for thought. The expectation is that will get your creative juices flowing so you could prepare wonderful lunches for the family without needing to perform too much heavy cooking from the process.

So that's going to wrap it up with this exceptional food Recipe of Ultimate Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary). Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!