The ingredients make 2 loaves of around 500 g each or 1 round loaf of 1 kg. Knead all ingredients in the food processor to form a smooth dough. Then let the dough rest in the bowl for 20-30 minutes; then knead again briefly. Flour a plastic board lightly with rye flour, place the dough on top and also lightly flour. Carefully work with 1 or 2 loaves of bread with floured hands. Place the dough pieces in proofing baskets floured with starch and cover with a cloth and leave to rise in a warm place until the volume has increased significantly, which takes between 3 and 5 hours. Preheat the oven to top / bottom heat on the highest possible level. When the baking temperature is reached, carefully turn the loaves of bread onto the baking sheet lined with baking paper, make several cross cuts and immediately put them in the oven on the second rail from below. Use a flower sprayer to spray water into the oven and onto the bread several times (steam) and close the stove immediately. After 10-15 minutes, turn the heat down to around 200 °. After another 15 minutes, reduce the heat to 180 °. Total baking time at an initial temperature of 250 °: with 2 loaves of 500 g each 45 - 50 minutes, with 1 loaf of 1 kg 60 - 70 minutes. The bread is done if it sounds hollow when you tap the ground. Let cool on a wire rack. It tastes best after a maturing time of 12 - 24 hours. When using baking tins, it is not absolutely necessary for the bread to work. The bread can then be put in the baking pan to rise. For the success of this recipe is important: 1. the use of real, live sourdough (no pre-purchased bag or bag sourdough!), 2. a 3-stage and warm guidance of the sourdough and 3. A correspondingly long and warm walking time for the bread. Instructions for (really simple) sourdough production, 3-step guidance, how the dough works and how to determine the correct degree of fermentation are available here in the CK in the Bread & Rolls forum.
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