Summary

Ingredients

• 400 g rye flour, type 1150, alternatively 997
• 600 g wheat flour, type 550
• 680 ml water, approx. 38 degrees warm
• 42 g yeast, fresh
• 75 g sourdouh
• 17 g iodized salt
• 15 g suar
• 50 g mararine

Print Recipe Pin Recipe

Instructions

1. Knead all ingredients into a dough with the kneading machine.
2. The kneading time should be at least 4-6 minutes so that the dough is nice and smooth and has good adhesive properties.
3. Make sure that the dough does not get too soft if you do not want to bake the dough in a mold. Let the dough rise for about 15 minutes and then shape it into a roll.
4. Place the rolling pin on a baking sheet with parchment paper and sprinkle it with water. First heat the oven to 50 degrees and let the dough ferment in the oven for about 20-30 minutes.
5. Spray with water every now and then.
6. When the rolling pin has reached the desired volume, remove it from the oven. Heat the oven to 250 degrees and turn the temperature down to 210 degrees and put the tray with the bread in the oven. Now pour 1/4 cup of cold water on the bottom of the oven and close the oven door. Open the door briefly after approx. 3 minutes so that the steam can be drawn off.
7. Personally, I work the dough into a ball and place it in a floured proving basket. When the volume of the dough has reached the top, I place a baking sheet on the proofing basket and turn the whole thing so that the dough is now on the baking sheet. Leave the basket a little longer so that the dough loosens and the basket can be removed without sticking.
8. Total baking time approx. 50 minutes with convection. Varies depending on the type of furnace.
9. If necessary, turn the temperature down to 200 degrees.