Summary

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)

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Instructions

1. sourdough
2. 260 g rye flour 1150
3. 260 g of water
4. 25 - max. 50 g ASG
5. Mix everything well and let rise for 16 hours at room temperature (better 26 °).
6. Pre-dough
7. 135 g wheat flour 1050
8. 135 grams of water
9. 1.5 g yeast
10. Mix everything well and let stand for 16 hours at room temperature.
11. Main dough
12. sourdough
13. Pre-dough
14. 270 g rye flour 1150
15. 72 grams of water
16. 13 gr.salt
17. 10 g yeast (if you like)
18. 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 °.
19. Then tip the dough onto the Schiesser and wipe it with cold water with a brown wipe (baker`s brush).
20. Bake at 250 ° for 15 minutes (until the desired browning is achieved) and then bake at 180 ° for 40 minutes.
21. If you like shine, you can rub the bread with cold water again 5 minutes before the end of baking.