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Malted Wheat Sourdough

Soaker - I don’t have wheat flakes so I’ve used something different that doesn’t need soaking for hours(recipe calls for wheat flakes)
100g Wheat Flakes (Weet-Bix)

I mixed everything by hand, very sticky/messy to knead but all goes well at the end, Bulk Fermented until almost doubled. Was very cold that time, left it on the counter overnight @ 14c deg room temperature about 11pm to 8am and probably temperature drop a bit more over night. Shaped it in the morning and let it proof in the banneton for another 3 hours @ 15c to 16c deg room temperature, 20 hours cold retard @ 4c to 5c deg. ....

Richard Bertinet , For Ferment , Strong White , Whole Wheat , Wheat Flakes , Bulk Fermented , வலுவான வெள்ளை , முழு கோதுமை , கோதுமை செதில்களாக , மொத்தமாக புளித்த ,

Tartine Style Country Sourdough Bread

-Added starter and salt mixed by hand(Rubaud Method)
-Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.)
-Stretch and folds in bowl 5 times 30min to 1 hour intervals
-Pre-Shaped and rested for 1 hour
-Shaped and left on bench top overnight.
-Next morning in freezer for an hour then bake!
-250c Deg for 15 Min/200c Deg for 25 Min
This is definitely inspired by Trevor Jay Wilson totally love this guy, he make everything looks so easy!
Things that I learned from this recipe and bake, The dough ferments quicker that any other recipe. ....

Trevor Jay Wilson , Strong Bread , Water Autolyse , Rubaud Method , Bulk Fermented , Whole Wheat , Gluten Free , ட்ரெவர் ஜெய் வில்சன் , வலுவான ரொட்டி , மொத்தமாக புளித்த , முழு கோதுமை , பசையம் இலவசம் ,