Wholemeal bread

Ingredients for 1 servings:

• 100 g wheat flour type 550
• 100 g water
• 50 g starter
• 900 g rye flour
• 700 g water
• 250 g sourdough, mature
• 22 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 21 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 22 hours 35 minutes

for a dough weight of 1872 g, 3 pieces of 624 g dough insert

For the wheat sourdough: To ensure the sourdough’s ability to rise, it should be refreshed two to three times before use. Only then should the sourdough fermentation begin. The dough needs five to six hours to mature, at a dough temperature of 25 to 27°C. For the main dough: It is important to mix the wholemeal flour with the water until lump-free, and then let it sit, covered, for three hours. To make the dough: Add the sourdough and salt to the wholemeal flour-water mixture and mix slowly for eight minutes. Knead the dough quickly for another minute. Place the dough in a lightly oiled bowl, cover, and let it mature. After 60 and 120 minutes, fold the dough and then cover and let it mature for three hours. Divide the dough into the desired size and fold together from four sides. Let the dough pieces rest for 30 minutes with the seam facing down. Finally, turn the dough pieces to give them their final shape (end facing up) and fold them from left and right to the middle. Then, applying slight tension, roll them up from top to bottom. Place them in floured proving baskets with the end facing down and refrigerate at 5-6°C for a final proof. The dough will rise in the refrigerator for 12-18 hours. Bake the dough pieces in a preheated oven at 250°C with plenty of steam. Then reduce the oven temperature to 240°C and bake the loaves thoroughly. The baking time is approximately 35 minutes.