Moist Sourdough Mixed Rye Bread

Summary

Ingredients

• 20 g sourdouh
• 450 g rye flour type 1150
• 300 g wheat flour type 1050
• 20 g primal salt or sea salt
• 500 g water, lukewarm

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Instructions

1. It is important that the sourdough is prepared and ready to use.
2. Combine all ingredients with the food processor and dough hook for about 5 minutes to form a homogeneous dough. In a bowl with the largest possible dia, cover the bottom with a damp cloth and let rise for 24 hours at room temperature that is not too cold. To do this, I put the bowl in the oven and just turn on the lamp. That`s perfect. In between, check whether the cloth is still damp enough. If not, the batter will dry out on top. If necessary, moisten the cloth well again.
3. After about 8 and after about 12 hours, fold the dough briefly in the bowl. Kind of like an envelope is folded. Do not turn the dough over for this. Simply fold them first at the top, then at the bottom and a little on top of each other on the left and right.
4. After the entire walking time, use a dough card to bring the dough onto the lightly floured work surface, stretch it slightly - do not press hard - and fold it like an envelope. Always knock off carefully so that no excess flour remains. After folding the dough, turn it over so that the top of the dough is at the bottom. Then round the loaf with quick movements of the hand. Do this with the outside of your palms only; touch the dough as little as possible. There are many videos on the internet about rounding. Place the formed dough with the rounded dough top facing down for about 2 hours, covered with moisture, in a proofing basket lined with a well-floured linen cloth.
5. Preheat the oven to 250 degrees top / bottom heat. I bake my bread with a brick; this must be preheated to 250 degrees for approx. 40 minutes. Turn the oven on early accordingly.
6. When the time is up and the oven is well preheated, lightly flour the underside of the bread, which is now on top, and tilt or push the dough with the dough top facing upwards directly onto the baking stone or directly onto a baking sheet lined with baking paper. I have a slider, so it works wonderfully without having to touch the dough again. I don`t cut the bread, but let the bulge take its natural course. I think that`s nicer. The dough can also be cut crosswise about 2 cm deep before baking.
7. Now immediately pour a small cup of water right at the bottom of the oven and close the door immediately. Check beforehand whether you can do this with this oven! Turn the temperature straight down to 200 degrees. After approx. 10 minutes, briefly open the oven door a little, approx. 1 minute, and let the steam escape. Warning, very hot steam! The bread with the baking stone only takes about 25 - 30 minutes, depending on the oven and the type of baking, a little more or less. Place the bread on a rack to cool down.
8. This way you can tell whether the bread is ready: It is evenly browned all around. If you press it, it crackles. When you tap the bottom, it sounds hollow. Depending on the type of bread, it can also sound dull. Here you should rely on your feeling and your sense of smell and touch. If a thermo is available: At a core temperature of approx. 98 degrees, bread is generally baked through.
9. Please consider: Sourdough bread is and should always be a bit clammy, but not wet inside. That`s right. Don`t be put off: it is a little work, but the enjoyment afterwards is worth it.
10. The bread can also be baked in an earthenware pot with a lid. To do this, put the saucepan in the oven in a cold place, bake the bread for 20 minutes with the lid on and then another 10-15 minutes without the lid.

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