Summary
| Prep Time | 20 mins |
| Total Time | 14 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 240 g rye flour, type 997
- 240 g water
- 50 g items to be set
- 6 g yeast, fresh
- 1 kg wheat flour, type 050
- 26 g salt
- 1 tablespoon honey
- 20 g yeast, fresh
- 250 g buttermilk
- 250 g water, warm
Print Recipe
Pin Recipe Instructions
- Mix the first four ingredients thoroughly on the evening before the baking day. Cover the bowl with foil and let it stand overnight at room temperature (remove 50 g the next morning)
- Now add all the other ingredients to the pre-dough and knead everything for 10 minutes. Let the dough rest for 30 minutes, then knead it, then let it rest for another 30 minutes. Knead again, then place in 2 to 3 proofing baskets and cover again for 30 minutes.
- Preheat the oven to 230 ° C top / bottom heat. Overturn or cut the bread on a baking tray or baking stone. Then spray in water and bake for about 50 minutes.
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