Summary

Ingredients

• 210 g wholemeal rye flour
• 230 g water
• 4 g salt
• 40 g items to be set
• 60 g old bread
• 240 g water
• 8 g salt
• 370 g rye flour type 1
• 120 g water water

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Instructions

1. sourdough
2. Mix the ingredients for the sourdough (210 g wholemeal rye flour, 230 g water (45 degrees Celsius), 4 g salt and 40 g starter food) and let ripen for 12-16 hours at room temperature.
3. Breakfast
4. Mix the boiling water (240 g) with the salt and the old bread for the broth and allow to cool to room temperature, covered. Can be stored for up to 12 hours.
5. Main dough
6. For the main dough, mix the entire sourdough, the broth, 370 g rye flour (type 1370) and 120 g water (70 degrees Celsius) by hand or on the lowest setting for 5-8 minutes until a smooth, pliable mixture is obtained (dough temperature approx. 28 degrees Celsius). If necessary, add more water.
7. Let the dough rest for 30 minutes at room temperature.
8. Round the dough and place it in the floured proofing basket with the end facing down.
9. Allow to mature for 80 minutes at room temperature.
10. baking bread
11. Bake at 250 degrees Celsius, dropping to 200 degrees Celsius, for 50 minutes without steam.