Farmer's Bread from Ketex

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	17 hrs 50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

sourdough
260 g rye flour 1150
260 g of water
25 - max. 50 g ASG
Mix everything well and let rise for 16 hours at room temperature (better 26 °).
Pre-dough
135 g wheat flour 1050
135 grams of water
1.5 g yeast
Mix everything well and let stand for 16 hours at room temperature.
Main dough
sourdough
Pre-dough
270 g rye flour 1150
72 grams of water
13 gr.salt
10 g yeast (if you like)
Knead everything together for 5 - 7 minutes. Then rest for 30 minutes. Now look round and put the end down in a cotton-covered cooking basket and cook for 60 minutes at 30 - 35 °.
Then tip the dough onto the Schiesser and wipe it with cold water with a brown wipe (baker`s brush).
Bake at 250 ° for 15 minutes (until the desired browning is achieved) and then bake at 180 ° for 40 minutes.
If you like shine, you can rub the bread with cold water again 5 minutes before the end of baking.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.