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Slow Fermented (non Retarded) Wholemeal Sourdough Recipe

Slow fermented (non retarded) wholemeal sourdough Recipe
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Prepare the ingredients before making Slow fermented (non retarded) wholemeal sourdough in your home. Then, follow these steps below to serve Slow fermented (non retarded) wholemeal sourdough for your family or friends.

Ingredients: Slow fermented (non retarded) wholemeal sourdough

  • 150 g sourdough starter
  • 200 g very strong white flour
  • 385 g strong wholemeal flour
  • 420 ml cold water
  • 14 g salt

How to Make Slow fermented (non retarded) wholemeal sourdough

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Slow fermented (non retarded) wholemeal sourdough in your home by yourself.

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