Paderborn Country Bread, Light Version from Ketex
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 17 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g rye flour, 1
- 150 g water
- 30 g items to be set
- 135 g rye flour, 1150
- 150 g wheat flour (whole rain)
- 160 g wheat flour, 1050
- 355 g water
- 12 g salt
- 10 g yeast, (if you like)
Print Recipe
Pin Recipe Instructions
- Make a sourdough from the first 3 ingredients:
- 150 g rye flour 1150, 150 g water, 30 g ASG = setting goods.
- Mix everything together and let it mature for 16 hours at room temperature.
- Take off 30 g of it and give it back to the item to be placed.
- Knead all ingredients and the prepared sourdough together for 7 minutes. Then rest for 20 minutes.
- Then put in a 1 kg loaf pan and let cook.
- With yeast for about 60 minutes. Without yeast approx. 120 minutes.
- Bake for 15 minutes at 240 ° until the desired browning is achieved, then, falling to 180 °, bake for 45 minutes.
- The bread has TA 180 and is a mixed bread 50/50.
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