Summary

Ingredients

• Sourdough :
• 50 g starter (rye sour)
• 170 g rye flour, 1150
• 100 g water

For the dough:

• 400 g wheat flour, 550 (stron)
• 400 g rye flour, 1150
• 600 g water, lukewarm
• 0.5 ½ cube yeast, fresh
• 20 g salt (or more, dependin on taste)

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Instructions

1. The recipe is enough for one large or two small loaves of bread! Prepare the sourdough the day before, it is a little drier, but it is intended that way! Cover the bowl with cling film and leave to mature in a warm place for at least 12 hours. Dissolve the yeast in the water the following day. Use the food processor with a dough hook to knead the sourdough, the yeast water and the remaining ingredients into a smooth dough (6 minutes slowly, 4 minutes quickly). Let rest for 10 minutes.
2. Then place the dough on a floured work surface and work with floured hands as follows: pull into a rectangle, fold the tips towards the middle, fold from 12 o`clock towards the middle, turn 180 ° C, repeat. Now fold it up once, press the ends together, let it rest for 30 minutes, then repeat again.
3. Place the folded dough upside down in a floured proofing basket (with the open side up). Cover and place to cook (approx. 50-60 min.) Tilt on a baking sheet lined with baking paper. Cut once lengthways. Bake in the preheated oven at 250 ° C with a lot of steam for about 15 minutes, until the desired browning, then drain the steam (open the oven door briefly!) And bake at 200 ° C for another 40-45 minutes. Knock test!