Wheat bread with wheat sourdough without yeast

Ingredients for 1 servings:

• 30 g starter
• 110 g water, lukewarm, approx. 30 °C
• 150 g wheat flour type 550
• 300 g water, lukewarm, approx. 30 °C
• 10 g salt
• 10 g bread spice mix, e.g. anise, fennel, caraway, ground
• 140 g rye flour type 630
• 290 g wheat flour type 550

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 4 hours

makes 1 kg of bread

For the sourdough, put the starter, water and wheat flour in a bowl and mix to form a dough. Leave to prove at room temperature for around 12 hours. If you want it to prove faster, let it prove at around 30°C, e.g. turn on the light in the oven and place the dough in there. For the main dough, put the water, sourdough, salt, rye flour, wheat flour and bread spice in a bowl. Knead the dough for around 12-15 minutes, until it is no longer sticky and can be stretched out thinly (use the window test). Shape the dough into a round shape on a well-floured work surface and leave to prove for around 2 hours at room temperature. Then shape the dough into a round shape and place it in a well-floured proving basket. If you don’t have one, line a bowl with a tea towel, flour it well and place it in the fridge (around 4°C) to prove for 12 hours. After 12 hours, turn the dough out onto baking paper or a baking tray. The dough may stick a little to the proving basket from refrigerated proofing, but this will work. Score the surface of the bread. Place a baking tray on the middle shelf. Place the bread on the hot baking tray in an oven preheated to 230°C (top/bottom heat) and bake with steam for about 20 minutes. To create the steam, place a stainless steel tray or deep baking tray on the floor of the oven and pour a large cup of water into it while inserting the tray. After 20 minutes, remove the water from the oven and let the steam escape. Bake the bread for about 30-40 minutes.