Slow fermented (non retarded) wholemeal sourdough

Name: Slow fermented (non retarded) wholemeal sourdough
Cuisine: British
Ingredients: 150 g sourdough starter; 200 g very strong white flour; 385 g strong wholemeal flour; 420 ml cold water; 14 g salt

Martin @cook_3599692

Croydon, United Kingdom

Slow fermented (non retarded) wholemeal sourdough

Martin @cook_3599692

Croydon, United Kingdom

Saved

Ingredients

150 gsourdough starter
200 gvery strong white flour
385 gstrong wholemeal flour
420 mlcold water
14 gsalt

Saved

Steps

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