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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, slow fermented (non retarded) wholemeal sourdough. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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

To get started with this particular recipe, we have to prepare a few components. You can cook slow fermented (non retarded) wholemeal sourdough using 5 ingredients and 18 steps. Here is how you cook that.

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

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

So that is going to wrap it up with this special food slow fermented (non retarded) wholemeal sourdough recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!