Ulrike`s Bread with Baking Ferment

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough) 3 tablespoons of baking ferment mixture (from the pre-dough of the last bread), 1 teaspoon of baking ferment granules

200 g rye - whole wheat flour, very finely round
200 g wholemeal spelled flour, very finely round
400 ml water, about 45 degrees hot

For the dough: (bread dough)

Instructions

For the pre-dough:
Mix the ingredients to a homogeneous paste, cover with foil, then with a thick cloth and place on the heater for at least 12 hours. The pre-dough must be evenly interspersed with bubbles and blisters the next day. The bubbles should be frothy on the surface.
IMPORTANT!!!!!
Now remove 3 tablespoons of the batch for the next bread and keep covered in the refrigerator until the next baking. A screw jar, which should not be screwed tightly, is suitable for this.
For the bread dough:
Knead the ingredients together with the pre-dough into a dough, for me the food processor does it. Kneading for 10 minutes is a must. If you knead by hand, you can always dip your hands in hot water. Then it doesn`t stick like that.
The amount of water depends on the nature of the flour and the seeds that are used. You just have to try it out. 650-700 ml of water (total amount) per kg of fine wholemeal flour (total amount) is a proven amount. If seeds are added, use 50 ml more if necessary.
Cover the bowl again with foil and cloth and place on the heater. The first dough rest now takes one to two hours, depending on the activity of the baking ferment. The batter should roughly double before continuing.
Then I knead the dough again briefly and shape a loaf. This comes down in a well-ground, long proofing basket for a three-pounder, smooth surface. Cover with a cloth and let rise for another hour or more until the batter has doubled again. On bad days this can take three hours.
In the meantime, preheat the oven to 250 degrees.
Turn the well-risen bread out onto a baking paper or a latex baking mat, immediately spray it with hot water and put it in the oven. Pour a cup of boiling water on the bottom of the oven and close the oven immediately.
Baking time:
10-15 minutes at 250 degrees
15-20 minutes at 200-210 degrees
30 minutes at 180-190 degrees
You have to try out the temperature with your own oven, always falling and starting with 250 degrees. The total baking time is 60 minutes.
(If I want the bread to be ready by a certain time, I use about 10-20 g yeast. Then the first dough rest takes 50-60 minutes. Then the amount of dough has doubled. The second dough rest in the basket does not take longer than 60 minutes.
I like the fermented bread better without yeast, it also stays fresh longer.)

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