Wholemeal bread with basic starter

Ingredients for 1 servings:

• 10 g sourdough (baking ferment)
• 110 ml water, lukewarm
• 100 g wheat, medium-coarsely ground
• 150 g wheat, finely ground
• 50 ml water, lukewarm
• ½ cup sourdough
• 300 g wheat, coarsely ground
• 250 ml water, warm
• 350 g rye, coarsely ground
• 350 g wheat, finely ground
• 1 tbsp salt
• ½ tsp coriander powder
• ½ tsp caraway powder
• 500 ml water, hot
• 1 bag(s) of yeast, as needed
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

for 2 normal loaves of bread

Basic starter (sourdough): Mix baking ferment, 110 ml water, and 100 g wheat and let stand at room temperature in a tall, covered container for 24 hours. Then add 150 g wheat with 50 ml water and let stand for another 24-48 hours. The dough needs to rise. This starter can be stored in a screw-top jar in the refrigerator for up to six months. It is made once, then for each baking process, take half a cup of the pre-dough and store it in a screw-top jar in the refrigerator for the next baking process. Pre-dough: Remove the basic starter from the refrigerator and let it come to room temperature for about 2 hours. Mix the wheat with hot water (you should be able to test it by hand). Add the basic starter and stir everything for about 10 minutes until you have a soft dough. Cover and let stand at room temperature for 12 to 24 hours. Take half a cup and store it in a screw-top jar in the refrigerator for the next baking process. Main dough: Mix the wheat and rye flour with hot water. Add the pre-dough and the remaining ingredients, mix everything into a soft dough, and knead for about 10 minutes. Cover and let rise for at least 60 minutes. Transfer the dough to the greased and floured pan and let rise for at least another 60 minutes (it needs to increase in size by about 1/3). Preheat the oven to 230°C and add hot water to the oven. Bake for 15-20 minutes at 230°C, then finish baking for 30-45 minutes at 200°C. The bread is done when it sounds hollow when tapped on the bottom.