Sourdough Crust Bread Baked in Pot

Summary

Prep Time	20 mins
Cook Time	55 mins
Total Time	14 hrs 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sourdough:

260 g wholemeal rye flour
260 g water, warm
30 g rye pitchers

For the main dough:

Instructions

Sourdough approach:
Mix the rye garnishes vigorously with the warm water. Add the whole rye flour and mix well with a spoon. Cover and leave to mature for 12 hours at room temperature.
Main dough:
The next day, slowly knead the remaining ingredients and the sourdough mixture in the food processor for 9 minutes. Then put the dough in an oiled bowl and cover and let rise for another 45 minutes.
Carefully round out the dough on a work surface floured with wholemeal rye flour. Place the end down in the dusted proofing basket. Cook for approx. 55 minutes at room temperature.
Preheat the oven with the cast pot for approx. 30 minutes at 250 degrees. Take the very hot casting pot out of the oven (ATTENTION: with gloves) and put the dough in it. Cutting is not necessary. Put the lid back on and place in the oven. After 10 minutes of baking time, switch the temperature back to 210 °, after 25 minutes remove the lid and bake for another 20 minutes (visual contact).
Take out and let cool down. It`s one of my favorite breads

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