Sourdough bread

Ingredients for 1 servings:

• 200 g rye flour
• 1 cup sourdough, just ask your baker
• 2 cups of lukewarm water
• 1,000 g wheat flour or whole wheat flour
• 1 ½ tbsp salt
• 700 ml water, l
• 10 g butter

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 15 minutes

easy to make yourself, for 2 loaves

The day before: Mix 200g of rye flour with 2 cups of water and the sourdough starter and let stand overnight in a warm place. On the day of preparation: Remove 1 cup of sourdough and set aside in the refrigerator for the next baking (can be stored for several weeks). Brush two 1kg bread pans with butter. Add 1000g of flour to the sourdough starter and mix 1.5 tablespoons of salt with the flour. Add 700ml of water and knead everything well. Kneading can be done by hand or with a machine and should take 3-5 minutes to allow the bread to become fluffy. Divide the dough between the pans. Smooth with a little water to create a nice crust. Let it rise in the oven at 55°C for about 1-1.5 hours. It can take longer. The dough should reach the top edge. Then bake at 160°C-165°C for 1 hour. Only turn the oven up to a higher setting. Brush the top crust of the finished loaf with water to give it a shine. Immediately after baking, remove the loaf from the pan. If necessary, loosen the edges slightly with a spatula.