Super retarded wholemeal sourdough

Name: Super retarded wholemeal sourdough
Cuisine: British
Ingredients: 75 g spelt flour; 325 g strong wholemeal flour; 200 g active sourdough starter; 10 g salt; 275 g water (straight from tap, not warm)

Martin @cook_3599692

Croydon, United Kingdom

Super retarded wholemeal sourdough

Martin @cook_3599692

Croydon, United Kingdom

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Ingredients

75 gspelt flour
325 gstrong wholemeal flour
200 gactive sourdough starter
10 gsalt
275 gwater (straight from tap, not warm)

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Steps

1

Mix all of the ingredients well
2

Leave to sit for 30 mins
3

Knead really well - until passes windowpane test and smooth/shiny.
4

Cover the bowl (must have space to rise)
5

Leave at room temperature for 2 hours
6

Place in the fridge to continue bulk fermentation for 24 hours
7

Remove from fridge and shape into desired shape, using a minimal ammount of flour
8

Leave to prove for another 3 hours at room temperature until well risen
9

Preheat oven to max for 30 mins
10

Slash the dough and place in the oven on your baking surface of choice
11

Immediately turn oven down to 200C (fan)
12

If using a tin, bake for 20 mins in tin, then bash out and place directly on oven shelf for a further 20