Delbrücker Farmer`s Crust from Ketex
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 19 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- Making the sourdough:
- 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.
- On the baking day, remove the 30 g ASG from the sourdough again for the next baking and make a swelling piece.
- 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.
- 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.
- Cook without yeast for 120 - 240 minutes, depending on the sourdough. With yeast for about 60 minutes.
- Before shooting in, wipe and cut with a baker`s brush.
- Bake for 15 minutes at 250 °, then bake for another 40 minutes, falling to 180 °.
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