Summary

Ingredients

• 20 g yeast, fresh
• 5 dl water
• 200 g rye flour, liht
• 50 g sourdouh made from rye flour
• 450 g wheat flour (white flour, type 405)
• 18 g sea salt
• 3 g cane suar
• Flour for the work surface
• Flour for dusting
• possibly water for brushing

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Instructions

1. For the pre-dough, first dissolve 5 g of yeast in 2.5 dl of water. Then mix the sourdough, rye flour and yeast liquid and knead with the dough machine for 10 minutes. Let the pre-dough rise at room temperature for 30-60 minutes.
2. For the main dough, dissolve 15 g of yeast and the sugar in 2.5 dl of water. Put the pre-dough, the white flour and the yeast liquid in a large bowl and knead with the dough machine for 10 minutes. Only now add the salt and knead for another 8 minutes. Cover the dough in the bowl with a damp cloth and let rise for 60 minutes at room temperature.
3. On a heavily floured work surface, cut the dough into two equal parts and form two small oval dough pieces without the dough degassing too much. Place the two bales next to each other on the tray, dust them with flour and let rise for another 30 minutes.
4. Preheat the oven to 250 ° C and push the tray into the middle groove. After 5 minutes, reduce the temperature to 200 ° C and bake for 50 minutes.
5. Basel breads are traditionally baked in a fairly dark color. It takes a little courage and a little practice - long enough, but not too long - to wait for the right tan. Depending on your taste, the dark crust can be brushed with a little water at the end so that it becomes softer.