Summary

Ingredients

• 950 g wheat flour, type 550
• 50 g rye flour, type 11
• 700 ml water
• 20 g bakin malt
• 23 g salt
• 8 g yeast
• 10 g douh (to be placed)

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Instructions

1. For the sourdough, mix 100 g of wheat flour with 120 ml of water, 3 g of salt and 10 g of topping and let it mature for 16 hours at 25 - 30 degrees.
2. For the main dough, mix 850 g of wheat flour with the rye flour, the prepared sourdough, 8 g of yeast, 20 g of salt, the baking malt and 580 ml of water and knead vigorously for 20 minutes using the dough hook until the dough loosens from the edge of the bowl.
3. Dough rest for 30 minutes, then fold it several times and let rest again for 30 minutes.
4. Then divide the dough into pieces of 180-200 g (8-9 pieces), press each piece flat to approx. 15 x 10 cm and roll up. Seal the end and the pieces appear long, 30-40 cm, depending on the size of the oven. Place the dough pieces in a floured kitchen towel and pull the kitchen towel up between the dough pieces. Let rise for at least 45 minutes, full cook.
5. Make an incline with a razor blade before shooting. Bake at 230 degrees for 10 minutes and then finish baking in another 10 minutes at 200 degrees. Don`t forget to spray!