How to Prepare Favorite Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)

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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 Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

Begin with changing the lights. Do this for your house, not merely the kitchen. You really need to replace your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more originally, these bulbs last as long as ten of the standard type as well as using a lot less energy. Making use of these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to get the habit of turning off the lights when there is nobody in a place. In the kitchen is where you'll regularly discover members of a family, and often the lights may not be turned off until the last person goes to bed. And it's not confined to the kitchen, it goes on in other parts of the house as well. Try keeping the lights off unless you absolutely need them, and notice how much electricity you can save.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living just isn't that hard. It's related to being practical, most of the time.

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 achieve that.

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

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