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Half an Hour to Serving 5-Star Slow fermented (non retarded) wholemeal sourdough

Wishing to dine Slow fermented (non retarded) wholemeal sourdough a best restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with clear instructions on preparing a Slow fermented (non retarded) wholemeal sourdough like a famous chef made.

Slow fermented (non retarded) wholemeal sourdough

We hope you got insight from reading it, now let's go back to slow fermented (non retarded) wholemeal sourdough recipe. To make slow fermented (non retarded) wholemeal sourdough you need 5 ingredients and 18 steps. Here is how you do that.

To cook an extraordinary Slow fermented (non retarded) wholemeal sourdough, here are the components needed:

  1. Prepare 150 g of sourdough starter.
  2. Get 200 g of very strong white flour.
  3. Take 385 g of strong wholemeal flour.
  4. Provide 420 ml of cold water.
  5. Use 14 g of salt.

After readying the materials, now you are good to prepare your tasty Slow fermented (non retarded) wholemeal sourdough by following the procedures on this section:

  1. Mix together the starter and the flours, with almost all of the water (hold back a couple of spoonfuls).
  2. Leave to autolyse for 30 mins..
  3. Mix the salt with the remaining water..
  4. Distribute the salty water evenly over the dough.
  5. Using a stand mixer with a dough hook (on a low speed) or by hand - knead very well for 15-20 minutes until dough is very strong and well developed.
  6. Cover the bowl and leave to rise for 24 hours at (cool) room temperature.
  7. Divide dough in two and pre-shape on a lightly floured surface.
  8. I now like to freeze one half - tightly wrapped in clingfilm.
  9. After a 5-10 minute rest, tightly shape the dough and place in a proving basket or tin.
  10. Leave to rise for another 18-24 hours until doubled in size / full of gas.
  11. Preheat oven to 240°C for 30 mins.
  12. Turn out dough onto your baking surface and slash with an oiled razor blade.
  13. Throw a half cup of water into the bottom of the oven.
  14. Add the dough and turn down heat to 210°C.
  15. Bake for 20 mins and reduce heat to 200°C.
  16. Bake for a futher 20 mins..
  17. If crust still needs to be darker then turn off oven and leave bread inside for 10-15 mins.
  18. Cool, then eat.

Made with the simple basic ingredients of flour and water; this delicious wholemeal sourdough bread is the perfect recipe for all sourdough novices. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread. Organic Flour vs Non-Organic Flour for Sourdough Bread. When it comes to sourdough bread, we Non-organic flours are often bleached , which means they are chemically treated to whiten and age Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. Dough is retarded to slow down the fermentaion process, so as to increase the length of the fermentation.

Recipe : Slow fermented (non retarded) wholemeal sourdough

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