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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 {The Simple Ways to Be Healthy. Getting A Healthy Eater

Are you looking to shed weight or simply improve your health? Watching the foods that you consume and the fat and calories you eat is a wonderful way to keep on a happy and healthy route.

Eating healthy is often the hardest when dining out. Lunch menus tend to be stocked full of appealing images, but frequently missing from these is the important information, including complete calories and fat. For that reason, you may find it difficult to make healthy decisions from a lunch menu.

The first step in creating healthy decisions from a lunch menu is choosing your location wisely. If you have several choices, when wanting to dine out, it is necessary that you provide each option a quick examination. Though fast food institutions are starting to integrate healthy foods and meals in their menus, you may find it a lot easier to eat healthy at a traditional family restaurant.

You can also make healthy decisions from a lunch menu by looking for a healthy eating segment. As the foods we eat continue to be a controversy surrounded by debate, lots of restaurants have begun developing healthy eating divisions in their menus. These sections are often filled with low calorie meals and side dishes, in addition to those who are reduced in fats or saturated fats.

Using your best judgment is another one of many ways which you can make healthy choices out of a lunch menu. This is best accomplished by analyzing meal pictures on a single menu. It’s also advised that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection includes these fattening condiments, make sure you ask for a lesser amount.

Talking of requesting for a lesser amount, you may want to ask any questions you have. Would you like to understand if the restaurant contains low-fat sweet, sour cream, or sweet? You will not wish to assume that they dotherefore, you may want to request your server. In actuality, you can also wish to ask about calories and fatloss. But this information isn’t always readily available to consumers.

Even when after taking the aforementioned approaches, you are unable to locate satisfying healthy meals in your lunch menu, you might choose to order a healthy side dish or drink. Water is an excellent alternative, especially when compared to soda. Salads make excellent side dishes, especially those that are eaten without a salad dressing or dressing salad dressingtable. Of course, you might want to take more steps to ensure you choose a healthy meal, but if you choose to forgo low calories for taste, then take additional steps to make certain you receive some nutrition.

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

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