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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.