Primordial Crust

Summary

Prep Time	15 mins
Cook Time	1 hr 15 mins
Total Time	1 d 16 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: 1. Sourdough (basic sourdough)

70 g starter, (rye sour) ( )
85 g rye flour, dark, type 1150 (42 )
85 g water, lukewarm (42 )

For the dough: 2. Sourdough

170 g sourdouh, (basic sourdouh) (85 )
170 g rye flour, dark, type 1150 (85 )
190 g water, lukewarm (105 )

For the dough: main dough / bread dough

530 g sourdouh, (2nd sourdouh) (265 )
100 g rye flour, dark, type 1150 (50 )
600 g wheat flour, dark, type 1050 (300 )
355 g water, lukewarm (180 )
35 g salt, (14 )
27 g yeast, fresh (if necessary) (16 )

Instructions

1. Sourdough (basic sourdough):
Prepare the basic sourdough and leave it covered in a warm place for 24 hours. Then remove 70 g of this and store it again as an ASG.
2. Sourdough:
Mix the basic sourdough with the rye flour and water and let stand covered for another 12-15 hours.
Main dough / bread dough:
Mix the second sourdough with rye and wheat flour, salt (depending on the leavening power of the sourdough, add yeast if necessary) and lukewarm water and knead into a dough. Then let the dough rest for 30 minutes.
Knead the dough vigorously and cover it in a floured proofing basket and let it rise for approx. 3 hours until the dough has enlarged significantly. I always let the dough rise in a large bag so that they don`t dry out over the long term.
Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
Turn the bread out onto a parchment-lined baking sheet and pour in. Swath vigorously. Pre-bake for 20 (15) minutes, then reduce the temperature to 200 ° C and bake for another 40 (30) minutes. Then lower the temperature again to 175 ° C and bake for another 15 (15) minutes. Do a knock test.
Let the bread cool down well.
Makes 1 loaf of bread weighing 1,350 g. The information in brackets refers to a smaller bread of approx. 750 g.

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