Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 22 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- Sourdough :
- 250 g rye flour, type 1150
- 250 g water
- 25 g items to be set
For the dough:
- 500 g sourdouh, (rye sourdouh from above)
- 250 g rye flour, type 1150
- 250 g wheat flour (whole rain)
- 250 g wheat flour, type 1050
- 20 g salt
- 420 g water
Print Recipe
Pin Recipe Instructions
- First make the sourdough. I am doing the following 3-step tour:
- Mix 25g of pretzel, 25g of water and 25g of rye flour and let stand at approx. 25 ° C for 5 hours.
- Then add 100g water and 100g rye flour, stir and let stand at approx. 21 ° C for 12 hours.
- Then add 125g water and 125g rye flour, stir and let stand at approx. 35 ° C for 3 hours.
- Take away 25g of the sourdough that is then ready as a topping item for the next time and use the 500g.
- Mix the sourdough with the water, then add the salt and stir.
- Mix the flours a little, add to the sourdough and knead with the food processor for about 5 minutes. Cover and let rest for 30 minutes.
- Knead again, shape and place in a floured proofing basket. Let rise for about 2 hours. Place on a floured or parchment-lined baking sheet and cut several times.
- Place in the oven preheated to 250 ° C top / bottom heat. Use the flower sprayer to spray (steam) the oven several times. Bake for 10 minutes at 250 ° C, then reduce the temperature to 220 ° C and bake for another 15 minutes. Reduce the temperature to 180 ° C and bake for another 35-40 minutes.
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