Summary

Ingredients

For the dough: (PRE-Dough)

• 160 g wheat flour, 1050
• 160 g water, cold
• 3 g salt

For the dough: (MAIN Dough)

• 580 g wheat flour, 550
• 80 g rye flour
• 360 ml water, rather cool
• 8 g yeast, fresh
• 2 tablespoon vinegar
• 12 g salt

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Instructions

1. For the pre-dough:
2. Mix everything together to form a soft dough and leave to stand overnight or 12 hours in a rather cooler room, well covered with a transparent sheet.
3. For the main dough:
4. Let the machine knead a soft dough from all the ingredients, including the pre-dough. First 4 minutes slowly, then 5 minutes a little faster. (For me the dough was very soft, but that`s so right)
5. Cover well with clear plastic and cook for another 12-18 hours in a very cool place. (7 °) I have the dough on the balcony at night and in the refrigerator during the day) It should rise at least three times as much.
6. Then tilt it onto the floured work surface and bring it to temperature for 40 minutes under a slightly damp cloth.
7. Then fold 3x in 10 min. Intervals from top to bottom and to the side. Always cover with a damp cloth in between.
8. Then carefully divide into three parts, work long and twist in opposite directions at both ends.
9. Place on the baking sheet and cook for another 20 minutes (let rise).
10. Then shoot into the 250 ° hot oven, but only steam well after 1 minute!
11. After 5 minutes, let out the steam and turn the temperature down to 200 ° and bake to a nice brown in about 15 minutes.