Delbrücker Bauernkruste from ketex

Ingredients for 1 servings:

• Sourdough (rye flour 1150) 1-stage:
• 290 g rye flour 1150
• 290 g water
• 30 g starter
• 580 g sourdough
• 165 g rye flour 1150
• 135 g rye flour (wholemeal!)
• 70 g wheat flour, 1050
• 75 g sunflower seeds (roasted and crushed in a food processor)
• 175 ml water
• 13 g salt
• 10 g yeast (if you like)

Instructions

Working time approx. 1 hour; Rest time approx. 18 hours; Total time approx. 19 hours

Rye bread 90/10 very aromatic and delicious

Making the sourdough: The evening before baking, mix 290g rye flour 1150 with 290g water and 30g ASG = starter and let it mature at room temperature for 16 hours. On the day of baking, take the 30g ASG from the sourdough for the next baking and make a soaking piece. To do this, toast the 75g sunflower seeds in a pan and then grind them in a food processor. Then take 75g of the total water and add it to the sunflower seeds and let it stand for 2 hours. Then knead the 580g sourdough and soaking piece and all the other ingredients for 5-7 minutes. Let the dough rest for 30 minutes. Now work it and place it in a proving basket. Prove without yeast for 120-240 minutes, depending on the sourdough. With yeast, approx. 60 minutes. Brush off with a baker’s brush and score points before putting it in the oven. Bake for 15 minutes at 250°, then bake for another 40 minutes, reducing the temperature to 180°.