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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 Try Using Food to Improve Your Mood.

A lot of us have been trained to believe that comfort foods are terrible and are to be avoided. Sometimes, if the comfort food is candy or some other junk food, this is very true. Other times, however, comfort foods can be totally healthy and it’s good for you to consume them. There are some foods that basically can improve your moods when you consume them. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.

Eggs, you may be astonished to find out, are great at battling depression. Just see to it that you don’t get rid of the egg yolk. When you would like to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, especially the yolks, are rich in B vitamins. B vitamins can really help you improve your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Eat an egg and cheer up!

Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. To make sourdough bread (100% white,15% spelt, roast garlic & rosemary) you only need 11 ingredients and 9 steps. Here is how you do that.

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

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