Summary

Ingredients

• 410 g sourdouh, rye flour 1150 (1 or 3 staes)
• 200 g rye flour, 1150
• 265 g wheat flour, 1050
• 250 ml water
• 10 g yeast
• 15 g salt

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Instructions

1. Prepare the sourdough and the pre-dough the evening before.
2. Pre-dough
3. 265 g wheat flour 1050
4. 250 ml of water
5. 3 g yeast
6. Let rise at room temperature for 12-16 hours
7. Main dough
8. 410 g sourdough
9. 518 g pre-dough
10. 200 g rye flour 1150
11. 7 gr. Yeast
12. 15 grams of salt
13. Stir everything together and knead for about 4 - 6 minutes. 30 minutes of dough rest. Then act and place in a cooking basket.
14. Cook for about 60 minutes at 30 ° - 32 °
15. Bake at 250 ° until the desired browning is achieved and then finish baking at 180 °.