Summary

Ingredients

• 400 g wheat flour
• 100 g rye flour
• 300 g water, possibly more or less, dependin on the flour quality
• 21 g yeast, fresh
• 1 tablespoon olive oil
• Olive oil for brushing on
• 1 teaspoon vinegar
• 1 teaspoon honey
• 1 ½ teaspoon salt
• Flour for the work surface

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Instructions

1. Remove 30 g from the wheat flour and 150 g from the water. Mix the flour and water (free from lumps) and place on the stove, heating to around 65 ° C while stirring. The liquid thickens strongly, remove it from the stove immediately. Cover with cling film and let cool down completely = Tang Zhong or Water Roux or flour broth.
2. Mix 370 g wheat flour and 100 g rye flour well, then add the remaining ingredients, only 150 g of the water, including Tang Zhong and stir for at least 10 minutes (makes the food processor for me). Then place in an oiled bowl with a lid and let rise for at least an hour.
3. During that time I did stretch & fold 2 times: pull out the dough, fold one side over the middle, fold the other side over, then do the same again from the long side and you get a nice little package.
4. Tilt the risen dough onto the floured work surface and shape it as you wish, for me it was the technique of the pane rustico (the ingredients are also quite similar). Place on a baking sheet lined with baking paper and brush with olive oil, leave to rest for another hour!
5. Preheat the oven to 220 ° C, just before shooting in, I brushed the bread again with olive oil. Push the tray into the oven and steam, after 10 minutes let off the steam and switch back to 200 ° C and bake for another 30 minutes, cover with a clean tea towel and allow to cool.
6. You can also omit the rye flour and use 500 g wheat flour, then you can also do without the vinegar.