Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, slow fermented (non retarded) wholemeal sourdough. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Slow fermented (non retarded) wholemeal sourdough. Retarded Spelt Bread (with special kneads) Martin. The process of slow fermentation allows the bacteria to break down the carbohydrates and gluten and also neutralizes the phytic acid, making it easier for the body to digest.
Slow fermented (non retarded) wholemeal sourdough is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Slow fermented (non retarded) wholemeal sourdough is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 150 g sourdough starter
- Get 200 g very strong white flour
- Make ready 385 g strong wholemeal flour
- Get 420 ml cold water
- Get 14 g salt
How to make a fast leaven for a retarded sourdough. Many recipes will tell you to retard the dough overnight though that time is subjective based on when you prepared the dough on the first day. It is slow-fermented using wild yeasts (in. sage, rosemary, and oregano went straight from the garden in to the first set of stretch 'n folds. In the world of sourdough there are two approaches.
Instructions to make Slow fermented (non retarded) wholemeal sourdough:
- Mix together the starter and the flours, with almost all of the water (hold back a couple of spoonfuls)
- Leave to autolyse for 30 mins.
- Mix the salt with the remaining water.
- Distribute the salty water evenly over the dough
- 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
- Cover the bowl and leave to rise for 24 hours at (cool) room temperature
- Divide dough in two and pre-shape on a lightly floured surface
- I now like to freeze one half - tightly wrapped in clingfilm
- After a 5-10 minute rest, tightly shape the dough and place in a proving basket or tin
- Leave to rise for another 18-24 hours until doubled in size / full of gas
- Preheat oven to 240°C for 30 mins
- Turn out dough onto your baking surface and slash with an oiled razor blade
- Throw a half cup of water into the bottom of the oven
- Add the dough and turn down heat to 210°C
- Bake for 20 mins and reduce heat to 200°C
- Bake for a futher 20 mins.
- If crust still needs to be darker then turn off oven and leave bread inside for 10-15 mins
- Cool, then eat
The first is for those who want to simply add sourdough flavor to something like a quick bread. The sourdough starter is added to a recipe which is then prepared soon afterward. The second approach is a long fermentation. Much like the fermentation of the wild yeast-risen sourdough loaf, the long fermentation of quick breads, such as these. Assumes the viewer has a sourdough/starter method already in place.
So that is going to wrap it up for this exceptional food slow fermented (non retarded) wholemeal sourdough recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
