Summary

Ingredients

• 100 g wheat flour, liht
• 100 g water
• 20 g sourdouh mixture (wheat sour)
• 100 g wheat flour, liht
• 100 g water
• 2 g yeast, up to 3
• 50 g spelled flakes
• 50 g water, warm
• 250 g wheat flour, liht
• 100 g spelled flour, liht
• 50 g rye flour (whole rain)
• 12 g salt
• 12 g bakin malt or honey
• 180 g buttermilk

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Instructions

1. Sourdough:
2. 100g light wheat flour
3. 100g water
4. 20g wheat sour
5. Mix everything and let mature for 18 to 20 hours at room temperature.
6. Pre-dough:
7. 100g light wheat flour
8. 100g water
9. 2-3g yeast
10. Mix everything and let mature for 18 to 20 hours at room temperature.
11. Source piece:
12. 50g spelled flakes
13. 50g water
14. Pour warm water over the spelled flakes and cover and leave to soak overnight.
15. Bread dough:
16. Wheat sourdough
17. Pre-dough
18. Source piece
19. 250g light wheat flour
20. 100g light spelled flour
21. 50g wholemeal rye flour
22. 12g salt
23. 12g baking malt or honey
24. about 180g buttermilk
25. Mix everything and knead for 8-10 minutes to form a smooth dough.
26. Let the dough rest for approx. 30 minutes, then work it into a round shape and with the end down Place in a well-floured proofing basket, 80-100min. let go.
27. Preheat the oven with the baking stone to 250 degrees (top and bottom heat).
28. Tilt the bread dough from the proofing basket onto the baking stone (to do this, quickly remove the baking stone from the oven), push it back into the oven (2nd bar from the bottom) and steam it vigorously.
29. After about 10 minutes (let off steam) reduce the temperature to 200 degrees.
30. Baking time 45-50 min.
31. The bottom end and the non-cutting gives it a very rustic look.
32. Wrapped in a linen towel, it stays fresh and juicy for a long time!