SOUR TANG - MORE DIGESTIBLE - FLEXIBLE BAKING TIME
These is your basic Retarded Sourdough Bread Technique Lesson. Step by step.
Master Recipe: Classic 20% Wholemeal Boule - Retarded - Mid Hydration
As you follow the formula then you will become familiar with each step, but to begin with, these are excellent individual lessons in each specific area of the sourdough process.
This is a slightly more advanced technique than the Ambient method. It really requires you to be disciplined about timings and building your starter up and using a younger leaven to ensure success. It is the method that allows for really long fermentation, and can, for those who have sensitivity can be extended to 36 hours, without compromising the structure.
This method involves getting your dough fermenting and then finishing the prove in the fridge. This is typical of the style of sourdough baked in San Francisco. It slows down the yeast and allows the heterofermentative bacteria (which prefer lower temperatures) to really get to work and produce acetic acid, giving the bread amazing sour and lightly vinegary flavours. It is this sourness that really contributes to the digestibility and the increased bioavailability of nutrients in long, slow-fermented bread. It also happens to be flexible in the timing to bake it.
It is so good to wake up in the morning and take your dough out of the fridge, preheat the oven while you have coffee and put your bread into the oven. Alternately you could just leave the dough in the fridge until the later in the afternoon to bake it.
Please bake this 7 times before moving on to the next lesson