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Slow fermented (non retarded) wholemeal sourdough
Slow fermented (non retarded) wholemeal sourdough

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We hope you got insight from reading it, now let’s go back to slow fermented (non retarded) wholemeal sourdough recipe. You can have slow fermented (non retarded) wholemeal sourdough using 5 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to prepare Slow fermented (non retarded) wholemeal sourdough:
  1. Take 150 g sourdough starter
  2. You need 200 g very strong white flour
  3. Provide 385 g strong wholemeal flour
  4. Prepare 420 ml cold water
  5. Provide 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

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