Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, slow fermented (non retarded) wholemeal sourdough. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

Slow fermented whole spelt sourdough bread. Let me say right from the start that I am not a measuring kinda guy when it comes to my bread. Add ½ cup of water, ½ cup of wholemeal spelt flour, stir well, cover with muslin (or similar), and leave in a.

To get started with this particular recipe, we have to 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. Make ready 150 g sourdough starter
2. Prepare 200 g very strong white flour
3. Prepare 385 g strong wholemeal flour
4. Prepare 420 ml cold water
5. Prepare 14 g salt

A cold environment slows down the fermentation significantly. After removing from the refrigerator, the dough will need to be brought to room temperature and given any extra proofing time necessary to reach the volume called for before moving on to the next step. Generally with sourdough after the bulk ferment (before shaping) you don't "knock back" - that's just taking out all the air and hoping there's enough Some of our sourdoughs we will make to cover two days of bakes. Same process as before but instead of letting the sourdoughs proof up a little bit we.

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

This method involves getting your dough fermenting and then finishing the prove in the fridge. This is typical of the style of sourdough baked in San Francisco. 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. Natural yeasts provide leavening in long-fermented sourdough.

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