Recipe of Award-winning Slow fermented (non retarded) wholemeal sourdough

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow fermented (non retarded) wholemeal sourdough. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Slow fermented (non retarded) wholemeal sourdough is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Slow fermented (non retarded) wholemeal sourdough is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook slow fermented (non retarded) wholemeal sourdough using 5 ingredients and 18 steps. Here is how you cook it.

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

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

Steps 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

So that’s going to wrap this up for this special food slow fermented (non retarded) wholemeal sourdough recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!