|100g (3.5oz)||Medium white rye flour (or whole grain rye flour)|
|7g (0.3oz)||Sourdough starter|
Yeasted Predough (Poolish)
|150g (5.3oz)||Wheat flour type 85 (or whole grain wheat flour)|
|260g (9.2oz)||Wheat flour „Bread“|
|1 Teaspoon||Dry yeast|
|Combine ingredients for rye Sourdough and yeasted predough in separate bowls,
incubate 18 – 24 hours at room temperature
(22-24°C / 71-75°F)
|Kneading||Slow for 7 minutes, fast for 3 minutes (light sticky, medium-strength)
for hand kneading 3 times longer
|Bulk Fermentation||1 hour (24°C / 75°F)|
|Final Fermentation||1h (24°C / 75°F)|
|Scoring||several cuts at an acute angle
|Baking||45min, 250°C (470°F) degreasing to 210°C (410°F), with steam, seam side down|
Preparation and Baking
One day before baking
Combine the sourdough ingredients in a small bowl and mix them until you get a smooth paste. Cover the bowl with cling foil or a plate and incubate the sourdough for 18 to 24 hours at room temperature (22-24°C / 71-75°F).
Combine the ingredients for the yeasted predough and mix them until the flour have soaked all of the water. Cover the bowl with cling foil or a plate and incubate for 18 to 24 hours at room temperature (22-24°C / 71-75°F).
|Sourdough before fermentation||Sourdough after 20 hour fermentation|
|Yeasted Predough before fermentation||Yeasted Predough after 20 hour fermentation|
Add together all ingredients for the main dough with the Sourdough and yeasted predough. Knead the main dough for 7 minutes at the
lowest step and 3 minutes at the second step of your kitchen machine. If you are kneading by hand, the time increases around factor 3.
The ready dough is a little bit sticky. Please avoid any additional adding of flour!
Cover the bowl with a plate or cling foil and incubate for 1 hour at 24°C (75°F). (bulk fermentation)
|Start bulk fermentation||After 1 hour bulk fermentation|
Following bulk fermentation knead the dough shortly on a floured surface to exhale the fermentation gases. Shape the dough round and place the loaf seam side up in a well-floured round proofing basket, cover loosely with a tea towel so air does not dry the skin of the dough and let it rest for 1 hour (24°C / 75°F; final fermentation).
|Start Final fermentation||After 1 hour Final fermentation|
Preheat the oven to 250°C (470°F).
When ready to bake, turn over the loaf to a baking tray covered with parchment paper or on a semolina-dusted baker’s peel if using a baking stone. Now the loaf is right side up and the seams is on the bottom. Score the loaf with a sharp blade, slash quickly and confidently.
Slide the baking tray with the loaf in the oven and fill the oven with steam.
After 10 minutes lower the oven temperature to 200°C (392°F) and open the oven door for a few seconds to let the steam escape. Bake for another 30-35 minutes until the crust is nicely brown.
Let the bread cool uncovered on a cooling rack grid.