Beginner's Handbook for Cheese Makers
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Wholemeal sourdough bread is heavier and denser than white bread, but has more minerals. It's worth a try!
Ingredients
- 450 g wholemeal wheat flour
- 90 g sourdough
- 350 g Water
- 11 g salt
Instructions
- We weigh out the flour, then add the warm water, soak the flour particles, start kneading and let it rest for half an hour.
- Add the sourdough starter and continue kneading.
- Add the salt and a little water to help it dissolve, knead further.
- Once the dough is puffed out, place it in a greased baking dish to rest for half an hour.
- Make a fold-laminate, window it like strudel dough, then fold it like an envelope and roll it up. Leave to rest again in the rising pan for half an hour.
- Fold a second time, massage with fingertips. (When the dough is cold, we make a rising pan from the oven: we put water at about 40 degrees in a pan at the bottom and put the dough in the rising pan above it.)
- Fold it in a third time with a petal press, then put it back in the prepared ramekin and let it ripen for 1-2 hours. It depends on who and how your sourdough starter is working, it should double in volume by about.
- Shape the bread and place in a freezer in the fridge overnight (or for about 12 hours).
- When about 12 hours have passed, remove from the fridge and allow to temper on the counter. Preheat the oven to 250 degrees C on the bottom-up baking program, including the iron rack.
- Once the oven is hot, turn the bread out of the oven door onto a baking sheet, flour the top and cut in the centre, you can pattern it if you like.
- When the oven reaches the right temperature, place the bread in the cast iron pan, cover with the lid and place in the oven. Turn the oven down to 180 degrees and leave to bake for about an hour, then when it's done, take the lid off and leave for about 10 minutes more to give the bread a little colour. This is how I like to bake it, so it doesn't get so crusty.
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