Mixed wheat bread with sourdough

Ingredients for 1 servings:

• 100 g rye flour type 1370
• 150 g wheat flour type 550
• 75 g wheat flour type 1050
• 235 g water, lukewarm
• 20 g starter
• 150 g wheat flour type 550
• 75 g wheat flour type 1050
• 140 g water, lukewarm
• 15 g salt, not iodized salt

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 40 minutes; Total time approx. 17 hours 10 minutes

For the sourdough, knead all the ingredients in a bowl. Cover and let rise in a warm place for 12 hours. The next day, take about 20 g of sourdough for the next loaf and store it in a tightly sealable jar in the refrigerator. Tip: Instead of 100 g of rye flour type 1370, use 50 g of wholemeal rye flour and 50 g of rye flour type 1150. For the main dough, knead the ingredients with the prepared sourdough until the dough begins to pull away from the bowl. Cover the dough with a cloth and let rise for 2 hours in a warm place. Take the dough out every 30 minutes, stretch it out 3 times and fold it. After 2 hours, remove the dough from the bowl and shape it into a light round. Place the loaf, seam down, in a well-floured proving basket, cover with a cloth, and let it rise in a warm place for about 1.5 – 2 hours, until the dough fills the proving basket. Preheat the oven to 250°C (top/bottom heat) using a 3cm thick pizza stone for at least 1 hour. About 15 minutes before putting the bread in the oven, activate the steam function on level 3 or place a heatproof bowl of water in the oven. Turn the bread out onto a floured pizza peel, make a light cut with a sharp knife, and quickly place the bread in the oven. After 10 minutes, open the oven, turn the heat down to 200°C, and stop adding steam. Insert the core temperature probe into the bread and set it to 98°C. Once the core temperature reaches 98°C (approx. 30 minutes), remove the bread from the oven and tap the bottom with your finger. If it sounds hollow, the bread is done. Let it cool on a wire rack for about 1-2 hours. The bread will keep in a bread bin for up to 3 days.