Summary

Ingredients

For the dough: (sourdough)

• 60 g items to be set, (rye)
• 240 g rye flour, type 1360
• 260 g water, lukewarm

For the dough: (main dough)

• Sourdough from the 3 ingredients above, plus:
• 150 g rye flour, type 1
• 150 g wheat flour, (oranic whole wheat flour or plain whole wheat)
• 300 g wheat flour, type 550
• 150 g wheat flour, dark type 1050
• 20 g sea salt, fine
• 100 g flakes, (rye malt flakes)
• 400 g beer, (Rosébock, a specialty from the Odenwald or other Bock-)
• Spelled, coarsely ground for the bread surface

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Instructions

1. Prepare a sourdough from the first three ingredients overnight, at least 10–12 hours, please use a slightly larger bowl with a lid, the rye flour type 1350 pushes the sourdough upwards.
2. The next day, finely grind coarse sea salt, weigh the types of flour, mix the sourdough up to 60 g (reserve as ASG back in the glass in the refrigerator) with the rosé bock beer and add to the flour, knead slowly with the kneading machine for about 7 minutes If the dough is still very sticky here, please add a little more wheat flour type 550 until the dough just loosens from the edge of the bowl, then knead again for about 3 minutes on a higher level and add the rye malt flakes for the last two minutes.
3. Put the dough in a bowl and cover with cling film or a damp cloth on the bowl for about 40 minutes.
4. Then press / pull the dough flat into a rectangle, fold in one third of the dough, place the other third on top, turn the dough by 90 ° C and flatten it again and fold it into thirds (stretch & fold) and then work into a round bread .
5. First cover a proofing basket suitable for the bread tightly with a linen cloth and sprinkle evenly with spelled grist, then insert the round dough with the end up, the cloth lies in the proofing basket and thus covers the surface with the spelled grist.
6. As a cover, so that the surface of the dough does not get a skin, I always use a plastic film, which I spray with baking release spray, so I can get the film off the dough again easily.
7. Now let rise for about 90 minutes, after about 70 minutes, heat the oven up to 250 ° C shortly before shooting in the bread at an angle several times about 1.5 - 2 cm deep and shoot in and immediately steam well with a pump syringe, too In between steaming again and after 15 minutes turn the oven back to 200 ° C and bake for another 45 minutes, the bread should now be ready, do a knock test and if it sounds hollow, it is well baked.
8. I should also mention that I bake on a bread-baking lava stone.
9. Place on a grid and spray again well with water, cover with a cloth and let cool down.