Summary

Ingredients

• 500 g wheat flour, 550
• 30 g flour, (wholemeal rye flour)
• 30 g flour, (whole wheat flour)
• 340 g water
• 150 g sourdouh, wheat sourdouh (1st stae)
• 12 g salt
• 6 g yeast

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Instructions

1. Knead the water and flour for about 1 minute so that the dough coarsely comes together. Then let the dough rest for 20-30 minutes.
2. Then add the yeast, salt and wheat sourdough and knead until the dough separates from the bowl.
3. Put the dough in a bowl and let rise for 90 minutes. Fold every 30 minutes.
4. Then place the dough on a floured worktop, divide it into 2 halves and roughly shape into balls. Let rest for another 15 minutes.
5. Shape the dough pieces into oval loaves and press deeply in the middle with a thin rolling pin. Roll the rolling pin back and forth so that there is a gap of 5 cm. Flour this lightly and place the dough upside down in a cooking basket or between a cloth and cover. Let rise for 2 - 2 1/2 hours.
6. Then turn around and put on the shooter and shoot
7. Bake at 250 ° and finish baking in 30 minutes.