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Recommendation to Serving Perfect Slow fermented (non retarded) wholemeal sourdough

Wishing to dine Slow fermented (non retarded) wholemeal sourdough a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with helpful procedures on preparing a Slow fermented (non retarded) wholemeal sourdough like a famous chef made.

Slow fermented (non retarded) wholemeal sourdough

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

To prepare an unforgettable Slow fermented (non retarded) wholemeal sourdough, below are the materials required:

  1. You need 150 g of sourdough starter.
  2. Use 200 g of very strong white flour.
  3. Provide 385 g of strong wholemeal flour.
  4. Take 420 ml of cold water.
  5. Get 14 g of salt.

After readying the ingridients, now you are good to cook your tasty Slow fermented (non retarded) wholemeal sourdough by following the guidances on this section:

  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.

Dough is retarded to slow down the fermentaion process, so as to increase the length of the fermentation. The longer the fermentaion the better the flavor of the bread, generally speaking. I only retard my naturally levained sourdough as a rule but I will retard any other bread if my kitchen temp. 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.

Recipe : Slow fermented (non retarded) wholemeal sourdough

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