Knead the sourdough with the other ingredients to make a bread dough and let it rest on the floured work surface for 20-30 minutes. Knead again and bring into the desired shape (either floured loaf pan or act and floured proving basket). Depending on the strength of the sourdough, let it rise sufficiently, this can take between 1.5 and 4 hours, the dough should have visibly enlarged, but not over-cooked. Preheat the oven to the highest setting, placing a bowl of water in the oven on a grid (for steam generation). Put bread in the oven (caution: hot steam!) And bake for a maximum of 15 minutes at 250 ° C. Then remove the bowl of water and reduce the heat to 220 ° C, bake for another 15 minutes, if necessary steaming again with the flower sprayer. Reduce the heat to 180 ° C and bake the bread in about 25 minutes. Cover with a cloth and let cool on a wire rack until the next day. If the sourdough is still young, you can also add a little yeast. I then prefer the following method: Mix water, salt and yeast together and let stand a few hours before preparing the bread dough. If you add yeast, adjust the cooking time accordingly or keep an eye on the development of the dough! Types 960 and 770 are Austrian flour types. In Germany they correspond to 997 (rye) and 550 (wheat), in Switzerland 1100 (rye) and 550 (wheat). The amount of spices is set quite high, in Austria people apparently eat bread more strongly. Of course, you can always reduce!
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