Simple farmer's bread with yeast and sourdough

Ingredients for 1 servings:

• 1 kg wheat flour type 1050
• 1 cube of fresh yeast
• 20 g salt
• 20 g dry sourdough
• 1 tsp sugar
• 2 tbsp oil, neutral
• 600 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

To make the farmer’s bread, mix the flour, salt, and sourdough starter in a large bowl. Mix the yeast with a pinch of sugar in a cup of lukewarm water. Make a deep well in the center of the flour with your hand. Measure the lukewarm water into a container. Pour the yeast mixture into the well you made in the flour and mix with the water. Dust everything with a little flour, cover with a cloth, and let stand for about 10-15 minutes for the yeast to ferment. Then prepare the bread dough using the dough hook of an electric hand mixer, the dough hook in a food processor, or by hand. Briefly remove the bread dough from the bowl and knead thoroughly with your hands for about 2 minutes on a lightly floured work surface. Then return the dough to the large baking bowl, cover with cling film and a kitchen towel, and let it rise in a warm place until it has doubled in size. Remove the bread dough from the bowl and knead again. Form either one large loaf or two smaller loaves. Place the bread on a baking tray lined with baking paper. Cover the loaves again with the kitchen towel and let the dough rise in a warm place until it has doubled in size. Shortly before baking, make a small cut in the top of the loaf with a sharp knife and dust with a little flour. Preheat the oven to 230°C. While the oven is still cold, place a small bowl of water on the bottom of the oven and heat it up. Place the baking tray with the loaf or two smaller loaves in the middle of the oven. Bake the loaf for 15 minutes at 230°C, then reduce the temperature to 200°C and bake the loaf for 40-45 minutes. For two smaller loaves, reduce the baking time by 15 minutes.