Sixties

Ingredients for 1 servings:

• 600 g water in total, depending on the flour a little less
• 100 g whole wheat flour, here French T150
• 400 g wheat flour type 550, here French T65
• 333 g rye flour type 1370
• 1 tsp rye starter
• 30 g wheat starter, approx.
• 16 g salt
• 3 g yeast
• 30 g dark rye flour for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 45 minutes; Total time approx. 23 hours 25 minutes

dark mixed bread with 60% wheat flour

In the early evening, pour 200g of rye flour over 200g of water at approximately 70°C, mix, and cover. Mix 100g of wholemeal wheat flour, 100g of water, and the wheat starter, allowing the initial temperature to be around room temperature. Mix 1 teaspoon of rye porridge with the rye starter, allowing the temperature to be around 30°C (freshening sourdough). In the morning, after getting up, mix the rye porridge with the freshening sourdough, cover, and bring to approximately 30°C (using the defrost setting in the microwave or placing it in a briefly warmed, switched-off oven—I use the microwave). If the wheat sourdough has risen well, refrigerate it; otherwise, keep it cool, not cold. Have everything ready around 5pm. Remove a teaspoon of rye sourdough (the spoonful from the previous evening), but this isn’t necessary. Remove a little of the wheat sourdough (the 28g from the previous evening). Put everything into the mixing bowl – except the salt and about 50g of water. Mix slowly for one minute. If the dough looks rather dry, add the remaining 50g of water, otherwise less; it really depends on the flour. Mix slowly for five minutes. Mix quickly for three minutes. Pull out a piece of dough with wet hands. It should feel a little limp and stretch *fairly* well. If not, knead for another two minutes and check again. Add salt and knead quickly for another two minutes, no longer. Place the dough in a tin dusted with dark rye flour. After 30 minutes, fold it twice like a towel and return it to the floured tin. After 30 minutes, knead gently. Place it in a long proving basket with the seam facing up and cover. If the dough hardly springs back when poked, preheat the oven to 250°C (top/bottom heat). Tip the dough onto a floured/semolinaed wooden peel, dot it or score it into a diamond shape, and bake. Spray the oven walls with two bursts of steam or, for example, with a watering can. After 10 minutes, release the steam (briefly open the oven door). After five minutes, briefly open the door again and continue baking at 220°C until the bread sounds hollow when tapped (approx. 30 minutes). Turn off the oven and remove the bread after 10 minutes.