Summary

Ingredients

For the dough: (sourdough), basic approach, one-time production

• 10 g sourdouh (bakin ferment)
• 110 ml water, lukewarm
• 100 g wheat, round medium coarsely
• 150 g wheat, finely round
• 50 ml water, lukewarm

For the dough: (pre-dough)

• 0.5 ½ cup sourdough
• 300 g wheat, coarsely round
• 250 ml water, warm

For the dough: (main dough)

• 350 g rye, coarsely round
• 350 g wheat, finely round
• 1 tablespoon salt
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ caraway powder
• 500 ml water, hot
• 1 bag / s yeast, as required
• Fat, for the shape
• Flour, for the mold

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Instructions

1. Basic approach (sourdough):
2. Mix together baking ferment, 110 ml water and 100 g wheat and leave to stand for 24 hours at room temperature in a tall, covered container. Then add 150 g wheat with 50 ml water and let stand again for 24-48 hours. The dough has to rise.
3. This approach can be kept in a jar in the refrigerator for up to six months.
4. It is made once, after which half a cup of the pre-dough is removed for each baking process and stored in a screw-top jar in the refrigerator for the next baking process.
5. Pre-dough:
6. Take the basic batch out of the refrigerator and let it reach room temperature for approx. 2 hours.
7. Mix wheat with hot (manual test must be possible) water. Add the basic mixture and stir everything for approx. 10 minutes to a soft dough. Cover and let stand at room temperature for 12 to 24 hours.
8. Remove half a cup and store in a screw-top jar in the refrigerator for the next baking.
9. Main dough:
10. Mix wheat and rye flour with hot water. Add the pre-dough and the remaining ingredients, mix everything to a soft dough and knead for approx. 10 minutes. Cover and let rise for at least 60 minutes.
11. Put the dough in the greased and flour-dusted pan and let rise again for at least 60 minutes (must be approx. 1/3 higher).
12. Preheat the oven to 230 ° C and put hot water in the oven.
13. Bake for 15-20 minutes at 230 ° C, then finish baking for 30-45 minutes at 200 ° C.
14. The bread is ready when it sounds hollow when you tap the underside of the bread.