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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, slow fermented (non retarded) wholemeal sourdough. It is one of my favorites. This time, I am going to make it a little 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 in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Slow fermented (non retarded) wholemeal sourdough is something that I’ve loved my whole life.

Mix together the starter and the flours, with almost all of the water (hold back a couple of spoonfuls). Mix the salt with the remaining water. Slow fermented whole spelt sourdough bread.

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

The ingredients needed to make Slow fermented (non retarded) wholemeal sourdough:
  1. Get 150 g sourdough starter
  2. Prepare 200 g very strong white flour
  3. Make ready 385 g strong wholemeal flour
  4. Prepare 420 ml cold water
  5. Take 14 g salt

I always retard my breads during bulk fermentation. For sourdoughs, I have not yet tried anything longer than overnight retard in the fridge. Has any of you retarded sourdoughs longer than this? All it takes to make it look really attractive is a couple of slashes after the The joy of sourdough bread baking for me lies in the slow development over time… a true Longer ferments need less leaven.

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

Too much and it will over prove, especially wholemeal flour. Wholemeal bread baked in a slow cooker. The shaped loaf goes straight into the slow cooker after the bulk ferment period, hence eliminating the need for a second proof. Assumes the viewer has a sourdough/starter. A cold environment slows down the fermentation significantly.

So that is going to wrap this up for this special food slow fermented (non retarded) wholemeal sourdough recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!