Summary

Ingredients

For the dough: (sourdough)

• 180 g spelled flour, 630
• 180 g water
• Anstellgut, (Dinkelsauer)

For the dough: (main dough)

• 400 g spelled flour (whole rain)
• 400 g spelled flour, 630
• 7 g dry yeast
• 1 teaspoon honey
• 26 g salt
• 0.33 liters beer, (spelled beer)

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Instructions

1. Prepare the sourdough mixture the night before and leave it covered for about 16 hours in the warm.
2. The next day, mix all the ingredients for the main dough, add the 360 g of sourdough and knead thoroughly by hand.
3. Don`t forget to take off some ASG beforehand for the next bread.
4. Cover and leave to rest for 10 minutes.
5. Then knead again vigorously and let rise covered for 30 minutes.
6. Then fold using the following method:
7. Stretch the dough to the north and south.
8. Hit the northern third over the middle, hit the southern third over the middle. Stretch to the east and west, and fold the side thirds back over the middle.
9. Do not press too hard on the dough.
10. Then let rise again for 30 minutes and fold again after this time has elapsed.
11. Carefully shape the dough round and let the end slide into a floured proofing basket.
12. Cover again and let rise in the basket for 30 minutes and during this time preheat the oven to 220 ° C.
13. Tip the dough onto the baking sheet, shoot in and steam vigorously for the first 10 minutes.
14. Then let off the steam, switch down to 180 ° C and finish baking in approx. 40 minutes.
15. Tips:
16. It is best to use a finger test to check whether the dough piece is ready to be baked.
17. It can happen that you have to add a little more or less flour to the main dough. That depends on the texture of the sourdough. Depending on whether it is quite runny or rather tough!