Step-by-Step Guide to Prepare Speedy Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)

Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary). Find Great Deals from the Top Retailers. The Bread of the Month for the Artisan Bread Bakers is a Rustic Roasted Garlic Bread. My version is made with home-milled spelt flour and spelt sourdough so I named it Rustic Roasted Garlic Spelt Bread with Cheese.

Therefore making it at home is your best option! My recipe below is whole grain, has a soft texture and super flavorful! Have you heard of Einkorn before?

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sourdough bread (100% white,15% spelt, roast garlic & rosemary). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It is easy, it is quick, it tastes yummy. They're fine and they look fantastic. Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary) is something that I've loved my whole life.

Find Great Deals from the Top Retailers. The Bread of the Month for the Artisan Bread Bakers is a Rustic Roasted Garlic Bread. My version is made with home-milled spelt flour and spelt sourdough so I named it Rustic Roasted Garlic Spelt Bread with Cheese.

To begin with this particular recipe, we must prepare a few components. You can have sourdough bread (100% white,15% spelt, roast garlic & rosemary) using 11 ingredients and 9 steps. Here is how you can achieve that.

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

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

If you haven't heard of Einkorn before. One of the winemakers at work suggested that I make a bread with garlic in it and I though that this was an excellent idea. The loaf on the left (main photo) had the banneton coated with very fine almond meal. The one on the right I use rice flour.

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..

I really like the golden color of the one on the left. Let them cool completely before adding them to the dough. When the garlic is cool enough to handle, squeeze the cloves from their skins. Spelt is a grain highly nutritious, ancient cereal grain. ROAST GARLIC & OLIVE SOURDOUGH LOAF Sourdough rich with whole cloves of roast garlic & olives, for the lover of garlic.

So that's going to wrap it up with this exceptional food sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. Thanks so much for your time. I'm sure that 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 family, colleague and friends. Thank you for reading. Go on get cooking!