Sourcream Wholemeal Boule by Meng-Choo Tan

 
Wholemeal Loaf using Liquid Starter Method

Put the following ingredients in the order and mix them well. Leave them in a warm environment for 1-4hr or overnight in the fridge which is what I did for a slower fermentation rate. Max is 48hr.
You should see plenty of activity on the starter. It double in size and plenty of holes.

Liquid Starter:
Sour Cream 80gm
Hot Water 120gm
Cold Water 50gm
Yeast 2.5gm
Wholemeal Flour 135gm

When the starter is ready for use, add the rest of the dry ingredients together except salt. Gradually add salt while kneading the dough. Add butter and knead it in when dough is formed.

Main Dough:
Bread Flour 200gm
Yeast 2.5gm
Salt 7gm

Proof until double in size then "punch" or double fold it in.
Roll, tuck and shape them into a Boule
Proof until double in size.
Baking time @:
200 degC for first ~20mins
180 degC for the remaining ~15mins


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