With self-made sourdough: Take the mixture out of the refrigerator the day before, “feed” it with 50 g rye flour and 50 ml water, cover lightly and let it mature for 24 hours at room temperature.
Baking day: Remove 75 g of the self-made sourdough and put together with the other ingredients in a mixing bowl of the food processor and knead with the dough hook.
At the beginning the dough is quite dry, but with further kneading it becomes soft and sticky again. After about 10 minutes of kneading, the dough is placed on the lightly floured work surface and folded from the outside inwards, so that a nice round dough is created. Then the dough is completely sprinkled with flour and must now rise in a proofing basket or sieve (covered with a cloth) in a warm place for 40 minutes. To provoke, I like to put my dough in the oven, which I set to 38 °.
After the walking time, I place the dough on a greased baking stone and put the bread in the preheated oven at 240 ° C and bake it for 10 minutes, then turn the heat down to 210 ° C and bake the bread for another 40 minutes.
Then it should cool down on a cooling rack before it is cut and consumed.
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