Summary

Ingredients

• 1 kg wheat flour
• 2 bags sourdough, 75 g each, e.g. from Seitenbacher
• 2 sachets dry yeast, 7 g each
• 4 teaspoons, leveled salt
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ sugar
• 400 ml water
• 50 ml water to prepare the yeast

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Instructions

1. Mix 50 ml of lukewarm water with the 2 sachets of dry yeast and add 1/2 teaspoon of sugar and wait about 10 minutes until the dry yeast has dissolved.
2. Knead all ingredients for approx. 8-10 minutes with the food processor. Then cover and let the dough rise in a warm place for approx. 3 hours.
3. After 3 hours knead the dough briefly and pour it into a proofing basket and leave it covered for another 45 minutes in the proofing basket.
4. Preheat the stove with top / bottom heat to 250 ° C. Pour in the bread and bake for about 15 minutes. After 15 minutes turn the temperature down to 200 ° C and bake the bread for approx. 20 minutes and then at 180 ° C for approx. 20 minutes.
5. During the baking time, spray water into the cooking space with a flower sprayer from time to time. Be careful, steam can develop in the process.