Summary

Ingredients

• 450 g rye flour type 1150
• 730 g water, room temperature
• 100 g wholemeal spelled flour
• 550 g wheat flour type
• 22 g salt
• 5 g yeast
• Water for the stove

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Instructions

1. In the evening, mix 100 g rye flour, 100 g water and the topping and let rise covered.
2. In the morning, pour the sourdough into a larger bowl and add 100 g of rye flour and 100 g of water.
3. Do not clean the small bowl. Mix the whole spelled flour and 100 g water in it. The leftover sourdough acidify the spelled flour.
4. Cover and leave both bowls at room temperature.
5. In the late afternoon, pour everything into the mixing bowl and add 250 g of rye flour, the wheat flour, the salt, 330 g of water and approx. 5 g of yeast. Knead slowly for 1 minute, then add another 100 g of water. The kneading time is a total of approx. 8 minutes, faster at the end. The exact time depends on the kneading machine.
6. Let rest for 30 minutes. Act gently and let rise in a proving basket. The dough isn`t particularly sticky.
7. Preheat the oven to 250 ° C.
8. Place the dough on a baking sheet and pin or cut into it with the pin roller. Put in the oven. Pour some water on the floor or use the steam boost function. After 10 minutes, let off the steam and bake at approx. 220 ° C for about 30 minutes.