Palatinate country bread

Ingredients for 1 servings:

• 180 g water
• 144 g milk or oat milk
• 300 g wheat flour type 550
• 120 g rye flour type 997 or type 1150
• 80 g wholemeal wheat flour or wholemeal spelt flour
• 125 g wheat sourdough (Lievito Madre)
• 11 g salt
• 1 tsp honey
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 6 hours 50 minutes

great sourdough bread with aromatic crust

For the autolysis, add water, milk, and flour to a food processor and mix for 2-3 minutes. Let the dough rest under a damp cloth for 30 to 60 minutes. After the autolysis, add the salt, sourdough, and honey to the dough and knead everything for about 15-20 minutes. Place the dough in a greased pan, such as a pizza ball box or a Tupperware container, and cover and let it rest at room temperature for 60 minutes. Stretch and fold the dough 2-3 times, letting it rest at room temperature for an hour between each stretch. Repeat this process until the gluten structure has developed and the sourdough has begun to work. You can also tell this is happening when the dough becomes “foamy,” easily pulls away from the edges, and no longer sticks to your fingers. For the final fermentation, cover the dough and let it rest in the box in the refrigerator for at least 8 hours. After the final proof, place the dough on a floured work surface, carefully stretch and fold it, and then flatten it into a smooth ball. To do this, place the dough on an unfloured work surface, cup your hands around the dough in a vase shape, and gently press down on the tabletop to twist it towards your body until the bottom of the ball is closed. Then generously flour a proving basket and place the dough in it. For the final proof, cover the dough pieces with a wet cloth and leave to rise in the refrigerator for at least 8 hours. Remove the dough pieces from the refrigerator about 30 minutes before baking. Bake the dough for 20 minutes with steam at 250°C (top/bottom heat). Then bake the bread for 30 minutes without steam at 210°C (412°F), until the crust is really dark and wonderful toasted aromas have developed.