Barley bread

Ingredients for 1 servings:

• 350 g rye flour (type 1150)
• 300 g wheat flour (type 550)
• 700 g sourdough
• 20 g salt
• 20 g yeast, fresh
• 300 ml water, warm (approx. 40°C)
• 1 tsp sugar
• Flour for working
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 35 minutes

Take 50 ml of the 300 ml water and mix it with crumbled yeast, 1 teaspoon of sugar, and 2 tablespoons of flour. Let the pre-dough prove for 15 minutes. For the bread dough, mix the two types of flour and the salt well in an earthenware bowl. Add the sourdough starter and cover with some of the flour mixture. Add the yeast starter and almost all of the remaining water (40°C!). Knead the mixture really well by hand, adding the remaining water occasionally and feel free to throw the dough onto the work surface with full force every now and then. The dough is not finished kneading until it completely detaches from the bowl. This can take about 20 minutes. Cover the bowl with a towel and let it prove for 1/2 hour. Knead the dough well again. Form a log that is slightly shorter than the baking pan, dust with flour, and let it prove for 30 minutes. Shape the dough into a roll again, place it on a well-floured wooden board, and spray it with lukewarm water using a spray gun. Light a gas torch with a hose and separate cartridge and flame the roll of dough until a crust with a few black spots forms. Rotate the roll as you go, so that it toasts all around. The crust should be firm enough so that the dough can later be lifted into the pan by hand without losing its shape. Cut a slit halfway down both sides of the toasted dough and place it into the greased and floured pan. Let it rise for another 45 minutes. Make 3-4 diagonal cuts across the top of the dough and spray with water. Spray the oven with water or place a bowl of hot water on the floor. Baking temperature: at least 250°C when inserting the dough, and 175°C after 10 minutes. Baking time: approx. 60-70 minutes. After 15 minutes, open the oven briefly to allow the steam to escape. Remove the bread from the pan 15 minutes before the end of the baking time. Remove the finished bread from the oven, place it on a wire rack, and immediately spray or brush it with water.