Recipe: Yummy Super retarded wholemeal sourdough

Super retarded wholemeal sourdough. This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. You can make sourdough bread with many different types of flour, however, if you're brand new to sourdough, I recommend using all-purpose flour. It far less finicky to use than Einkorn or whole wheat, and it will rise more consistently for your first attempts.

Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf. This particular loaf has a wonderful open crumb, a nice chew, a mild acidity and a lot of flavor. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. You can cook Super retarded wholemeal sourdough using 5 ingredients and 12 steps. Here is how you cook it.

Ingredients of Super retarded wholemeal sourdough

1. You need 75 g of spelt flour.
2. It's 325 g of strong wholemeal flour.
3. Prepare 200 g of active sourdough starter.
4. You need 10 g of salt.
5. It's 275 g of water (straight from tap, not warm).

Made with the simple basic ingredients of flour and water; this delicious wholemeal sourdough bread is the perfect recipe for all sourdough novices. There is no salt in this recipe but you can add half a teaspoon when you are making the dough. It has turned cool again in Vancouver though and my dough was moving slowly, so I bulk retarded it overnight until Friday morning. If you haven't yet created your sourdough starter, don't fret, it's very simple.

Super retarded wholemeal sourdough step by step

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.

Even with the warmer temperatures on top of my fridge, my leaven still needed more time to mature. The beauty of baking sourdough bread at home is that there are ways you can adjust the sourness to produce a loaf that has the perfect sourness for you. I've been thinking about this recipe for some time, and I've been tinkering with it for just about as long. A rounded sourdough loaf, with a low crust to crumb ratio. Made with a mixture of white, rye and wholemeal flour.

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