Summary

Ingredients

• 50 g sourdouh - starter
• 300 g rye flour (type 1150)
• 300 g water, lukewarm
• 12 g yeast
• 30 g salt
• 300 g water, normal cold
• 200 g rye flour (type 1150)
• 450 g wheat flour (type 1050)
• 1 teaspoon baking malt or malt coffee
• water, up to 100 ml, possibly
• Flour for the proofing basket

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Instructions

1. The day before, stir the 300 ml warm water with 30 g salt and stir in the yeast. Leave.
2. Feed 50 g items in 3 stages:
3. Feed with 100 g rye flour and 100 g water, leave to stand for 6 - 8 hours at 26 - 29 ° C.
4. Feed with 100 g rye flour and 100 g water, leave to stand for 6 - 8 hours at 22 - 26 ° C.
5. Feed with 100 g rye flour and 100 g water, leave to stand for 3 - 4 hours at 18 - 22 ° C.
6. Then remove 50 g as a new item.
7. On the baking day, mix the sourdough with the rye and wheat flour as well as the yeast-salt water mixture and the baking malt. If the dough is too firm, add a little more water. Knead well and cover and let rest for half an hour.
8. Then knead again well and shape. Place the end up in a floured proofing basket and let it rise for about an hour in the oven with the lamp switched on. Then take it out and leave it covered until it is optimally cooked.
9. In the meantime, heat the baking stone in the oven to 300 ° C for an hour. Turn the proofed dough out onto a pusher and cut into the surface. Then shoot in. Swath vigorously immediately and for the first 15 minutes.
10. Gradually reduce the heat: after 10 min. 220 ° C, after a further 10 min. 200 ° C, finally 180 °. Bake for a total of 60 - 70 minutes. The knock test shows whether the bread is ready.