Swabian farmer's bread

Ingredients for 1 servings:

• 150 g flour (rye flour)
• 850 g flour (wheat flour)
• ½ cube of yeast
• 750 ml water and buttermilk, half and half
• 30 g salt
• possibly semolina
• Flour for the slider

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Mix flour and salt in a large bowl. Form a well in the center. Take 250 ml of the lukewarm liquid, dissolve half a cube of yeast in it, and then pour it into the well. Using a little flour in the center, make a thin pre-dough. Cover the bowl and let stand for 3 hours. Then add the remaining 500 ml of lukewarm liquid and knead into a dough. Cover the dough again and let stand for 2 hours, kneading briefly every now and then (I do this every 20-30 minutes). Shape the loaf into a round loaf and place it on a well-floured (possibly with semolina on top, so it slides easily) bread peeler. Let it rest and rise for another 10 minutes. Place it in the oven. I bake on a stone, which I preheat to 250 degrees Celsius (480 degrees Fahrenheit) with top and bottom heat for about 40 minutes. The bread stays in the oven for a total of 1 hour, although you can turn it off after half an hour or turn it off completely later.