Sourdough bread

Ingredients for 1 servings:

• 400 g flour (rye flour type 1150)
• 200 g flour (spelt flour type 630)
• 300 g flour (wheat flour type 1050)
• 50 g dough (sourdough starter)
• 500 ml water
• 1 tbsp salt
• 1 tbsp spice mix (bread spice)

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

The evening before baking, mix the sourdough starter (saved from the last baking session) with 200 ml of lukewarm water and 200 g of the rye flour. Cover and let rise in a warm place overnight for at least 12 hours. Then knead the remaining ingredients into a soft dough. Be careful when adding water; first add 250 ml of lukewarm water, then add more if necessary, until the dough consistency is slightly softer than yeast bread. Since the dough will be a bit sticky, it’s best to knead it with a food processor for 5-10 minutes. Let the dough rest for 30 minutes, knead thoroughly again, and cover and let rise in a proving basket for about 2 hours (if you don’t have a proving basket, a regular bread basket or a bowl lined with a floured kitchen towel will do). In the meantime, preheat the oven to 250°C. Before placing the bread in the oven, pour about 250 ml of boiling water into the hot oven (careful not to scald yourself with the steam). Place the bread on a hot baking sheet (or even better, a pizza stone), reduce the heat to 200°C, and bake for about 1-1.5 hours. The bread is ready when it sounds hollow when tapped on the bottom.