Summary

Ingredients

• 800 g flour, rye flour type 1370
• 200 g flour, wheat flour type 550
• 1 cube yeast, fresh
• 0.4 liters water, lukewarm
• 500 g douh (liquid sourdouh accordin to Klever)
• 2 tablespoon, leveled salt
• Dough - sourdough according to Klever:
• 1 packet yeast (dry yeast)
• 1 liter water, lukewarm
• 2 tablespoon, leveled sugar
• 500 g flour, 405 or 550

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Instructions

1. Sourdough:
2. It is best to dissolve the yeast with the lukewarm water in a large glass or porcelain bowl. Add the sugar and stir in the flour until lump-free. Cover and leave in a warm place for 24-48 hours. Stir once after 24 hours. After 48 hours, the sourdough has developed its full aroma.
3. The very liquid sourdough is added to the bread dough without pre-dough. It can be stored in the refrigerator for up to 10 days. When half is used, add 1/2 l of lukewarm water and 250 g of flour and place again in a warm place for 24 hours. Then it can be baked again and the rest in the refrigerator again. In this way it can be kept for approx. 2 months.
4. Paderborn country bread:
5. Prepare a bread dough from the specified ingredients. Let the dough rise for about 1-1 / 2 hours. Knead again and divide into two parts. Place the loaves in two greased loaf tins. Brush the surfaces with water. Preheat the oven to 190 ° C while the breads are rising. Bake for 60 minutes at 190 ° C. Remove the bread from the molds and bake for another 20 minutes at 250 ° C with top heat until dark brown.