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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 Information on How to Boost Your Mood with Food.

Many of us think that comfort foods are bad for us and that we ought to avoid them. At times, if your comfort food is made of candy or other junk foods, this can be true. Other times, though, comfort foods can be completely healthy and it’s good for you to consume them. Some foods honestly do raise your mood when you consume them. When you feel a little down and are needing an emotional boost, test out some of these.

Some grains are truly great for repelling bad moods. Millet, quinoa, barley, etc are great at helping you have a happier mood. These foods fill you up better and that can help elevate your moods too. Feeling starved can truly make you feel awful! The reason these grains elevate your mood is that they are easy for your body to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, elevates your mood.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a couple of of these hints 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 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. Get The Levain
  2. Provide Sourdough starter
  3. Take Bread flour for levain
  4. Take Water (tepid)
  5. Get The Bread
  6. Take Levain starter
  7. You need White bread flour
  8. Provide Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
  9. Use Sea salt
  10. Get (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.

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