Recipe of Super Quick Homemade Slow fermented (non retarded) wholemeal sourdough

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We hope you got benefit 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 cook that.

The ingredients needed to make Slow fermented (non retarded) wholemeal sourdough:

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

Instructions to make Slow fermented (non retarded) wholemeal sourdough:

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.

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