Hobbit-style Country Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 19 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Sourdough :
- 400 g wheat flour, 1050
- 400 g water
- Anstellgut, (wheat sour)
For the dough:
- 350 g wheat flour, 1050
- 320 g rye flour, 1370
- 100 g spelled flour, 630
- 1 tablespoon salt
- 1 tablespoon bread spice mixture, coarse
- 300 g water
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough in the evening and leave it covered in the warm for about 16 hours.
- The next day, mix all the ingredients for the main dough, add the sourdough and knead thoroughly by hand. Don`t forget to take off some ASG for the next bread beforehand.
- Cover the dough with a plastic bag and let it rest.
- After 30 minutes, fold carefully from the outside in. Repeat folding 3 times, always after 30 minutes. Let rest covered in between.
- After the last fold, place the dough in a prepared proofing basket with the end facing down. Cover again and let rest for another 30 minutes.
- In the meantime, preheat the oven to 230 ° C.
- Then turn the dough out onto the tray and shoot it in.
- Swath well for the first 15 minutes. Then let off the steam, reduce the temperature to 180 ° C and finish baking in approx. 45 minutes.
- Knock!
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