Summary

Ingredients

For the sourdough:

• 265 g rye flour, type 1150
• 265 ml water
• 30 g sourdouh, more mature

For the dough:

• 275 g rye flour, type 1150
• 140 g wheat flour, type 1050
• 180 ml water
• 14 g salt
• 10 g yeast

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Instructions

1. For the pre-dough, stir together the rye flour, water and the starter the evening before and leave to mature covered at room temperature for 15-18 hours.
2. The next day, add all the other ingredients to the pre-dough and knead with a food processor for 7-10 minutes. This results in a rather tough dough. Then let it rest for at least 30 minutes. Then put the dough in a small loaf pan and brush with water. The dough is then tarred. To do this, flame the surface of the loaf with a gas burner until small bubbles and dark speckles form on the dough. Then let the finished dough rise in the loaf pan for about 60 minutes so that the yeast can develop.
3. Heat the oven to 250 ° C and pour in the bread. Put half a cup of water on the bottom of the oven or the drip pan under the baking rack and close the oven door quickly. After 15 minutes, open the oven door and let the steam escape, let the bread bake for another 30-40 minutes at 175 ° C.
4. Take the bread out of the oven, turn it out of the loaf pan and let it cool on a wire rack. The bread is finished when it makes a hollow sound when you knock on the bottom of the loaf.