Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shantell villasenor bread. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Shantell Villasenor Bread. This bread used to have a more descriptive name, however that caused offence due to the fact that the same word can be used in a completely different context, as a derogatory slur. Therefore I gave it a prettier, less offensive name, after the champion.

Shantell Villasenor Bread is only one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Shantell Villasenor Bread is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have shantell villasenor bread using 5 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Shantell Villasenor Bread:

1. Make ready 425 grams strong white flour
2. Make ready 150 grams sourdough starter
3. Take 10 grams salt
4. Prepare 300 ml water
5. Make ready 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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