Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, super retarded wholemeal sourdough. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Super retarded wholemeal sourdough is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Super retarded wholemeal sourdough is something that I have loved my whole life. They are nice and they look wonderful.
Learn to make Sourdough & discover why sourdough is the healthiest bread. Find out how sourdough helps your digestion & benifits to your overall health & well being. It is about making the connections, the mindfulness & joy of baking as well as understanding the techniques that make your. In this video I take you through how to switch your starter to a wholemeal starter and what differences that will make in your schedule and for your bread!
To begin with this particular recipe, we must first prepare a few components. You can cook super retarded wholemeal sourdough using 5 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Super retarded wholemeal sourdough:
- Get 75 g spelt flour
- Take 325 g strong wholemeal flour
- Take 200 g active sourdough starter
- Get 10 g salt
- Make ready 275 g water (straight from tap, not warm)
Different types of flour can be used in sourdough bread to give different flavors, textures and nutrient profiles. Learn how to use different flours for baking sourdough bread and which type of flour is best for sourdough. With wholemeal flour you don't get a huge additional rise during the baking phase but that's the nature of the flour. I've been baking again after a while away.
Instructions to make Super retarded wholemeal sourdough:
- Mix all of the ingredients well
- Leave to sit for 30 mins
- Knead really well - until passes windowpane test and smooth/shiny.
- Cover the bowl (must have space to rise)
- Leave at room temperature for 2 hours
- Place in the fridge to continue bulk fermentation for 24 hours
- Remove from fridge and shape into desired shape, using a minimal ammount of flour
- Leave to prove for another 3 hours at room temperature until well risen
- Preheat oven to max for 30 mins
- Slash the dough and place in the oven on your baking surface of choice
- Immediately turn oven down to 200C (fan)
- If using a tin, bake for 20 mins in tin, then bash out and place directly on oven shelf for a further 20
With wholemeal flour you don't get a huge additional rise during the baking phase but that's the nature of the flour. I've been baking again after a while away. I also don't ever manage to get super holey bread which I am actually more than fine with (more holey bread = more P. I've been baking for a month now and I work with whole grains. Ideally, I'd like to see a sourdough whole wheat bread with a killer rise – this (what you see above) is as close as I've gotten.
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