Stone Oven Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g flour, mixed (I use rye flour 997 and whole wheat flour in half)
- 400 g rye sourdouh
- 400 ml water, approx.
- 1 ½ teaspoon salt
- 1 ½ teaspoon spice mix for bread
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Knead the flour, sourdough, sugar and water with the food processor for a few minutes and cover.
- Do not add the amount of water at once!
- After a resting time of approx. 30 minutes, knead in the salt and spices.
- Bring into shape on a floured tray and place in a well-floured proofing basket. Cover and let rest for approx. 2 hours.
- Preheat the oven to 240 ° for 30 minutes. Tip the bread onto the baking sheet lined with baking foil. Spray with water, insert and reduce the temperature to 200 ° after 10 minutes. In the meantime, spray several times with water and bake for another 45-50 minutes.
- Spray briefly with water immediately after taking it out.
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