Inges Peasant Loaf with Old Bread

Summary

Prep Time	1 hr
Cook Time	1 hr 10 mins
Total Time	1 hr 2 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sourdough:

20 g items to be set
5 g caraway,
200 g water, 30 ° C
250 g rye flour type 1150 or 997

For the pre-dough:

135 g wheat flour type 550
135 g water, lukewarm
2 g fresh yeast

Also: (For the bread flavor)

100 g old bread
100 g water

For the main dough:

Instructions

The day before the baking day, make the sourdough, pre-dough and the bread flavor:
Put the sourdough ingredients in a bowl, stir well and let ripen at room temperature for 16-24 hours.
Also put the ingredients for the pre-dough in a bowl. Let stand for 2 hours at room temperature and then place in the refrigerator for 14 hours.
For the bread flavor, put the ingredients in a tall mug, mix well and place in the refrigerator. Take out of the fridge 2 hours beforehand on the baking day and chop with a hand blender.
On the baking day:
Knead all ingredients (sourdough, pre-dough, bread flavoring and main dough) in the food processor with the dough hook on the lowest setting for 6 - 8 minutes to form a homogeneous dough and then cover and let rest for 1 hour.
Work the dough, carefully shape it into a loaf and place the end down in a floured proving basket.
Line a baking sheet with parchment paper. Preheat the oven to 250 ° C.
If cooked well, which can take 3 hours, turn the dough onto the baking sheet lined with baking paper and push it into the oven with the steam. After about 10 minutes of baking, let out the steam and switch the oven back to 200 ° C. Bake the loaf for a total of 70 minutes.
When baking, it is important that the loaf of bread is well baked, because this is the only way to develop the strong bread taste and improve the freshness.

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