Recipe: Perfect Slow fermented (non retarded) wholemeal sourdough

Slow fermented (non retarded) wholemeal sourdough. This slow process was necessary for bread to be properly digested. 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. And, sourdough bread contains healthy resistant starch and doesn't raise blood glucose levels as much as conventional wheat bread.

Fantastic for sandwiches, crostini, and morning toast with jam. All it takes to make it look really attractive is a couple of slashes after the proofing stage. Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf. You can have Slow fermented (non retarded) wholemeal sourdough using 5 ingredients and 18 steps. Here is how you cook it.

Ingredients of Slow fermented (non retarded) wholemeal sourdough

1. Prepare 150 g of sourdough starter.
2. You need 200 g of very strong white flour.
3. Prepare 385 g of strong wholemeal flour.
4. You need 420 ml of cold water.
5. It's 14 g of salt.

This slow process was necessary for bread to be properly digested. Lactic acid bacteria can be found in several other fermented foots, including yogurt, kefir, pickles, sauerkraut and kimchi. The mix of wild yeast, lactic acid bacteria, flour and water used to. Sourdough prepared the old fashioned way, before added gluten and fast-rising yeast became the norm, may be one solution for those who can't tolerate gluten Ask how long the sourdough is allowed to rise (double in size) before baking.

Slow fermented (non retarded) wholemeal sourdough instructions

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.

If the whole grain dough is properly fermented, no yeast is ever needed and sweeteners should never be used. Fake Sourdough At Panera Hello all. I am hoping to get some advice on a few issues included with this bake. It is simply called sourdough because of the way it's made. It is slow-fermented using wild yeasts (in your sourdough starter) to give it rise, without the need for commercial yeast.

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