Primordial Crust

Summary

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 )

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Instructions

1. 1. Sourdough (basic sourdough):
2. 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.
3. 2. Sourdough:
4. Mix the basic sourdough with the rye flour and water and let stand covered for another 12-15 hours.
5. Main dough / bread dough:
6. 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.
7. 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.
8. Preheat the oven to 250 ° C (convection), then switch to top / bottom heat.
9. 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.
10. Let the bread cool down well.
11. Makes 1 loaf of bread weighing 1,350 g. The information in brackets refers to a smaller bread of approx. 750 g.