Summary

Ingredients

For the dough: (sourdough base)

• 400 g rye flour, 997, alternatively 1150
• 400 ml water
• 80 g sourdouh, (active rye - ASG)

For the dough: (bread dough)

• 400 g rye flour, 997, alternatively 1150
• 300 g wheat flour, 550
• 3 teaspoons, leveled salt
• 800 g sourdouh, prepared approach
• 2 g yeast (dependin on the activity the sourdouh)
• 6 g malt, (rye malt)
• 300 g water, lukewarm

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Instructions

1. To make the sourdough mix together rye flour, water and active rye ASG and leave to stand at room temperature overnight, preferably 15-17 hours.
2. Mix both types of flour in a mixing bowl and make a well in the middle. Scatter the salt and rye malt on the edge. If necessary, 1 - 20 g yeast (I do not use any yeast because my ASG is very active) sludge with the lukewarm water and pour into the hollow. Add the sourdough mixture and knead everything in the kneading machine for 5-10 minutes. This is followed by a resting time of 30 minutes.
3. Take the dough out of the bowl and knead it vigorously on the work surface and look round. The dough hardly sticks. Divide the dough into two portions and place them in well-floured proofing baskets with the end facing up.
4. After 60 minutes, depending on the addition of yeast (finger test), turn the bread onto a shooter, cut into it and shoot it in the oven preheated to a good 250 ° or on a baking stone. Bake in strong steam for the first 15 minutes, then drain the steam and finish baking the bread in approx. 60 minutes at 200 °. Open the oven door slightly approx. 10 minutes before the end of the baking time (clamp a wooden spoon handle between them) and finish baking.
5. Knock test: The bottom of the bread should sound nice and hollow when you knock against it.
6. Makes two small rye loaves of 750 g each.