Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g sourdouh (rye sourdouh)
- 15 g yeast, fresh
- 375 ml water, lukewarm
- 475 g wheat flour type 1050
- 175 g rye flour type 1150
- 15 g malt, (barley malt) enzyme-active
- 18 g salt
Print Recipe
Pin Recipe Instructions
- Process all ingredients with the spiral mixer of the food processor on level 2 in 10 minutes to form an elastic dough. Cover the dough and let it rise for 1 hour.
- Work up once after 30 minutes using the Stretch and Fold method. Then round out the dough and let it rise for another 30 minutes with the end facing down in a well-floured proving basket.
- Preheat the oven to 250 °.
- Place the dough on the baking stone (end up). Steam well and bake for 15 minutes. Let off the steam, set the temperature back to 220 ° and bake for another 40 minutes.
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