Sourdough – Lightning Bread

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 6 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (sourdough)

  • 1 cup wheat flour
  • 0.5 ½ cup lukewarm water
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast (only when making a fresh start)

For the dough:

  • 2 cup wheat flour
  • 0.5 ½ cup rye flour
  • 0.5 ½ cup wheat flour (whole wheat)
  • 2 tablespoon grains
  • 1 tablespoon caraway seeds, whole or ground
  • 1 ¼ cup water, lukewarm
  • 1 tablespoon salt
Sourdough – Lightning Bread
Sourdough – Lightning Bread

Instructions

  1. For the new make-up of the sourdough, make a smooth dough from wheat flour, water, sugar and dry yeast, stir occasionally and leave to stand for about 24 hours.
  2. When baking for the first time, remove 3 tablespoon. For the next baking and store in the refrigerator. Then continue with the 2nd day.
  3. Attention: Yeast is only used when making a new batch, not when baking later.
  4. On the first day, make a dough like the new batch, but without adding yeast.
  5. On the 2nd day, remove 3 tablespoons of sourdough for the next baking and store in the refrigerator. Then use the different types of flour, water, grains, caraway seeds and salt to make a dough that is difficult to tear.
  6. So a little dough is always removed on the 2nd day as a starter for the next baking.
  7. Pour the dough into the mold, score crosswise and let it rest for approx. 2 hours in the cold oven (4-5 hours also possible) until the edge of the mold is reached or the dough has doubled. Dust with flour if necessary.
  8. Set the oven to a baking temperature of 170 ° C top / bottom heat and bake the bread for about 60 minutes in the middle of the oven. Bake for another 10 minutes without a pan and let cool down on a wire rack.

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