Delbrücker Farmer`s Crust from Ketex

Summary

Ingredients

• Sourdough (rye flour 1150) 1-stage guided:
• 290 g rye flour 1150
• 290 g water
• 30 g items to be set

For the dough:

• 580 g sourdouh
• 165 g rye flour 1150
• 135 g rye flour (whole rain!)
• 70 g wheat flour, 1050
• 75 g sunflower seeds, (roasted and chopped in a moulinette)
• 175 ml water
• 13 g salt
• 10 g yeast, (if you like)

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Instructions

1. Making the sourdough:
2. In the evening before baking, mix 290 g of rye flour 1150 with 290 g of water and 30 g of ASG and allow to mature at room temperature for 16 hours.
3. On the baking day, remove the 30 g ASG from the sourdough again for the next baking and make a swelling piece.
4. To do this, roast the 75 g sunflower seeds in the pan and then chop them up in the moulinette. Then remove 75 g of the total water and add to the sunflower seeds and leave to stand for 2 hours.
5. Then knead 580 g of sourdough and pretzel piece and all the ingredients for 5 - 7 minutes. 30 minutes of dough rest. Now work and put in a cooking basket.
6. Cook without yeast for 120 - 240 minutes, depending on the sourdough. With yeast for about 60 minutes.
7. Before shooting in, wipe and cut with a baker`s brush.
8. Bake for 15 minutes at 250 °, then bake for another 40 minutes, falling to 180 °.