Rustic Farmer`s Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 150 g rye flour type 1
- 15 g rye sourdouh
- 150 g water
For the main dough:
- 400 g rye flour type 1150
- 300 g wheat flour type 1050
- 430 g water
- 18 g salt
- 10 g fresh yeast
- Flour for baking stone / baking sheet
Print Recipe
Pin Recipe Instructions
- For the sourdough, mix water, roe flour and rye sourdough and let ripen for about a day.
- For the main dough, mix the remaining ingredients and the sourdough and knead for about 5 minutes until a slightly sticky dough is formed. Let the dough rest for about 30 minutes.
- Depending on which baking pan you use, shape the dough accordingly, flour / fold it lightly and finally place it in the proofing basket. Let rise for about 70 minutes.
- Preheat the oven with the baking stone / baking tray on the highest setting (at least 250 ° C top / bottom heat).
- Turn the loaf out of the basket on a floured baking stone / baking sheet and cut into it. Slide in the oven and steam with a bowl of water in a corner of the oven or with a flower water sprayer. After 10 minutes, open the oven door wide to let off the steam.
- Then lower the temperature to 200 ° C and bake for a total of one hour. For a nice crust, I recommend leaving the oven door a little open for the last 5 minutes.
- Let the bread cool on a wire rack.
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