Summary

Ingredients

• 100 g wheat flour, type 1050
• 100 g flour (whole wheat flour), self-round
• 10 g yeast, fresh
• 200 ml water, lukewarm
• 200 g sourdouh, rye sourdouh made from self-round wholemeal rye flour
• 300 g wheat flour, type 1050
• 300 g flour (whole wheat flour), self-round
• 17 g salt
• 9 g bakin malt, diastatic (optional)
• 300 ml water, lukewarm, approx

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Instructions

1. Pre-dough: Make a pre-dough from the first 4 ingredients, beat together well with a wooden spoon, leave to stand for 1 hour at room temperature and then place in the refrigerator for an additional 11 hours. Let acclimatize for a while at room temperature before baking Bread dough: Mix the pre-dough, sourdough and the remaining ingredients with the food processor until the dough comes off the edge of the bowl. The dough is pretty soft. Please do not knead additional flour under the dough, no matter how tempted it is. Now let the dough rest for 30 minutes, then fold the dough with the dough card in the mixing bowl. To do this, slide the dough card under the dough and simply fold it up and all around. Let rest for another 30 minutes, fold again and let rest for another 15 minutes. Preheat the oven with the baking stone to 250 °, take the dough out of the bowl with wet hands and place it on the hot baking stone with both hands. Swath well. After 10 minutes of baking, reduce the oven to 200 °, after 60 minutes the bread is ready.