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
- 520 g sourdouh, (1150) 1-step uided
- 270 g rye flour, 1150
- 135 g wheat flour, 1050
- 205 g water
- 13 g salt
- 10 g yeast, (if you like)
Print Recipe
Pin Recipe 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.
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