Summary

Ingredients

For the pre-dough:

• 65 g wheat flour type 1050
• 65 g water
• 2 g fresh yeast ( - 3 )

For the sourdough:

• 180 g wholemeal rye flour, finely round
• 180 g water
• 35 g pieces (rye pieces)

For the main dough:

• Pre-dough
• sourdough
• 300 g wholemeal rye flour, finely round
• 70 g wheat flour type 1050
• 150 g spent rains (brewer`s rains)
• 15 g salt
• 1 teaspoon bread spices made from anise, fennel and coriander seeds
• 1 teaspoon caraway seeds
• 0.5 teaspoon ½ clover
• 70 g water, dependin on the moisture the spent rains, the amount must be adjusted. The douh should not be too soft

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Instructions

1. First mix the pre-dough ingredients together without lumps and cover with cling film and leave to rest for 16 hours at room temperature.
2. Mix the sourdough ingredients together without lumps and leave to mature at room temperature for 16 hours covered with foil. With pre-dough and sourdough, clearly visible bubbles should be visible on the surface of the dough after this time.
3. For the main dough, knead all the ingredients together on level 1 of the food processor for 5 minutes. Then another 3 - 4 minutes on the second level. Then cover the dough with a linen cloth and let it rest for 30 minutes at room temperature.
4. After the resting time, knead the dough on a lightly floured work surface and shape into a loaf, and place in a lightly floured bowl or proving basket. Covered with a linen cloth, the dough should now rest for about 60 minutes in a warm place.
5. In the meantime, heat the oven (possibly including the baking stone and a baking tray on the oven floor) to 250 ° C.
6. After the dough is left to rest, put it in the oven and pour a glass of water onto the heated baking sheet (caution - risk of burns) and quickly close the oven door again.
7. After 15 minutes, let off the steam by opening the oven door and lower the temperature to 210 ° C.
8. Now bake the bread in about 40 minutes. You can either check whether the bread is ready using the core temperature. This should be 98 ° C or perform the knock test. This should produce a dull, hollow sound when you knock on the underside of the bread.
9. If you like a nice, crispy crust, you can leave the bread to bake for another 10 minutes after the baking time with the oven door slightly open. I always put a wooden spoon between the oven door and the oven.
10. Now let the bread cool completely on a wire rack and cut it best the next day, because the crumb needs time to develop its full aroma.