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:
- Prepare 150 g of sourdough starter.
- Use 200 g of very strong white flour.
- Prepare 385 g of strong wholemeal flour.
- Prepare 420 ml of cold water.
- Use 14 g of salt.
Instructions to make Slow fermented (non retarded) wholemeal sourdough:
- Mix together the starter and the flours, with almost all of the water (hold back a couple of spoonfuls).
- Leave to autolyse for 30 mins..
- Mix the salt with the remaining water..
- Distribute the salty water evenly over the dough.
- 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.
- Cover the bowl and leave to rise for 24 hours at (cool) room temperature.
- Divide dough in two and pre-shape on a lightly floured surface.
- I now like to freeze one half - tightly wrapped in clingfilm.
- After a 5-10 minute rest, tightly shape the dough and place in a proving basket or tin.
- Leave to rise for another 18-24 hours until doubled in size / full of gas.
- Preheat oven to 240°C for 30 mins.
- Turn out dough onto your baking surface and slash with an oiled razor blade.
- Throw a half cup of water into the bottom of the oven.
- Add the dough and turn down heat to 210°C.
- Bake for 20 mins and reduce heat to 200°C.
- Bake for a futher 20 mins..
- If crust still needs to be darker then turn off oven and leave bread inside for 10-15 mins.
- Cool, then eat.
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