Fine Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g sourdouh ready to bake, made from rye flour type 1150 or wholemeal flour
- 400 g spelled flour, type 630
- 300 g wheat flour, type 1050
- 250 ml water, approx.
- 20 g salt
- 1 teaspoon bread spice mixture
Print Recipe
Pin Recipe Instructions
- Knead the ready-to-bake sourdough with the remaining ingredients to form a soft dough. Be careful when adding water, first add 250 ml of lukewarm water, then add more if necessary. It is best to knead the dough with the food processor for 5-10 minutes.
- Then let the dough rest for 30 minutes, knead again vigorously and cover in a proofing basket and let rise in a warm place for about 2 hours.
- Preheat the oven to 250 ° C and bake the bread with steam for about 15 minutes until it gets color, then bake at 180 ° C for about 45 minutes.
- The times and temperatures can vary depending on the oven.
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