Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, shantell villasenor bread. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Shantell Villasenor Bread is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Shantell Villasenor Bread is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook shantell villasenor bread using 5 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Shantell Villasenor Bread:

1. Make ready 425 grams strong white flour
2. Get 150 grams sourdough starter
3. Make ready 10 grams salt
4. Make ready 300 ml water
5. Take 5 grams fast action dried yeast

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Instructions to make Shantell Villasenor Bread:

1. Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl).
2. Add the water and mix well to form a rough dough
3. Leave to autolyse for 30 mins
4. Knead well, for 10 or so minutes until smooth and stretchy
5. Cover and place in the fridge for 8 hours (anything from 6-12 is fine)
6. Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting)
7. Divide the dough into two roughly equal masses
8. Shape the dough to the desired shape.
9. Place in well floured bannetons, cover and leave for 1.5 hours at room temperature
10. Preheat oven to 240C with an old tin with some holes in at the bottom of the oven
11. Turn out the dough onto your baking surface, dusted well with semolina
12. Score with a razor bladet
13. Throw half a cup of water into the tray in the oven
14. Quickly place the dough into the oven and shut the door
15. Reduce heat to 220C and bake for 20 mins
16. Reduce heat to 200C and bake for a further 10 mins
17. Remove baking surface, leaving bread on bars of the oven
18. Turn off oven and bake in residual heat for 10 more minutes
19. Turn out onto a wire rack to cool

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