Summary

Ingredients

For the dough: (basic sourdough)

• 20 g Anstellut, (ASG) rye sour
• 175 g rye flour, type 1150
• 170 g water, lukewarm

For the dough: (Whole sourdough)

• 365 g sourdouh, (basic sourdouh)
• 350 g rye flour, type 1150
• 420 g water, lukewarm

For the dough: (bread dough)

• g 1,100 sourdouh, (whole sourdouh)
• 190 g rye flour, type 1150
• g 1,200 wheat flour, type 550
• 700 g water, lukewarm
• 40 g salt
• 35 g yeast, fresh

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Instructions

1. Originally baked in a stone oven, of course. Here are the instructions for the kitchen stove:
2. Make a basic sourdough from the first 3 ingredients: Work the ingredients into a dough with your hands until there are no more pockets of flour. Standing time: 12-15 hours at room temperature (in a mixing bowl covered with foil).
3. Mix the basic sourdough with rye flour and water (for quantities see above) again by hand until there are no more flour nests. Standing time: 8-10 hours at room temperature. Remove 35g of the resulting sourdough as new items.
4. If you use 812 wheat flour, you should take 50g more water than stated above.
5. Now I divide the water into 2 portions, dissolve the yeast in one half and the salt in the second.
6. Put both types of flour in a (very) large bowl with the sourdough and water to form a dough. (My food processor can no longer do this with the quantities, so it`s best to process it by hand: as before).
7. Let the dough rest for approx. 30-45 minutes.
8. Now divide into 3 equal sized bales. Shape as you like, either put in a proofing basket (if you want it rustic, you should place the dough balls with the open side down in the basket, or on the baking sheet up) or immediately on a baking sheet lined with baking paper, covered 30-40 Let go min.
9. I fit a maximum of 2 pieces. on it at the same time, the 3rd ball of dough is then initially covered in the refrigerator and is only formed when the first two are already in the oven!
10. Preheat the oven to 250 ° C while the bale is cooking, put an ovenproof bowl with water in it.
11. Cut into the bread just before inserting it. If you want a rustic crust, you shouldn`t cut into it. After the first 10 minutes of baking time, remove the water bowl. After a further 10 minutes, reduce the oven temperature to 220 ° C.
12. Total baking time: 45-50 minutes. If you prefer a light or stronger baked bread, you can play around with the temperature approx. 15 minutes before the end of the baking time: either set it 10 ° C higher or lower.