First prepare the sourdough from the first 3 ingredients as follows:
Whisk well with the lukewarm water and then stir in the wholemeal rye flour until everything has combined well. Let the covered bowl stand at room temperature for 12-15 hours until the sourdough is ripe. (10 g of it then put back in the refrigerator with the items to be placed)
Attention: Due to the higher water content, the sourdough is a little milder and may ripen faster than usual!
The pre-dough is prepared at the same time:
To do this, dissolve 2 g of yeast in the 2nd amount of water and then stir in the wheat flour 550. Cover and let the dough rise for 2 hours at room temperature and then place in the refrigerator for at least 12 hours. Take out 1 hour before baking.
Alternatively, leave the pre-dough to stand at room temperature all the time, but not longer than 16 hours!
Preparation of the main dough:
Knead all ingredients (220 g ripe sourdough, complete pre-dough, flour, 8 g yeast and water) - except salt - for 5 minutes with the food processor and only then add the salt. Let knead again for at least 10 minutes. The dough should not be too firm, but also not too soft (such as ciabatta dough) - so it should still be easy to shape. So please be careful with the water - it is better to keep the last 30 ml of water and add it gradually. Maybe even more - depending on the flour!
Dough rest for 1 1/2 hours and during this time 2 x Stretch & Fold (i.e. every 30 minutes).
The dough first appears round, let rest for 15 minutes, then give the final shape and place in a proofing basket.
Now let the dough stand for 60 minutes to cook.
Shoot in at 250 ° C, steam vigorously, release the steam after 15 minutes. Depending on the type of oven, reduce the temperature and bake for another 40 minutes.
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