Crusty bread in a roasting pan with sourdough

Ingredients for 1 servings:

• 300 g wheat flour type 1050
• 300 ml water, lukewarm
• 325 g sourdough (see above)
• 235 g spelt flour
• 235 g rye flour
• 300 ml water, lukewarm
• 10 g fresh yeast
• 3 tsp salt
• 2 tsp bread spice mix
• 1 tbsp honey
• e.g. sesame
• n. B. linseed
• e.g. sunflower seeds
• Flour for the work surface and hands

Instructions

Working time approx. 20 minutes; Rest time approx. 3 days 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 days 3 hours 20 minutes

Sourdough starter: On the first day, mix 100g of wheat flour and 100ml of lukewarm water, cover with foil or a lid, and set in a warm place. On the second day, add another 100g of wheat flour and 100ml of lukewarm water to the dough, mix, and reseal. On the third day, add another 100g of wheat flour and 100ml of lukewarm water to the dough, mix, and reseal. For the bread dough: Mix the fresh yeast with the honey until the yeast has dissolved. Then, mix all the ingredients for the bread dough, including the sourdough, in a food processor until you have a sticky dough. When adding the water, you have to go slowly, so start with 200ml of water and add more if necessary until the dough is very viscous. Now, cover the dough and let it rise in a warm place (at least 30°C). The dough should increase in size considerably. Preheat the oven to 250°C fan/convection oven. Line a roasting pan or, if you have one, an UltraPro (3.5 liters is sufficient for the amount of dough) with baking paper and set aside. The container for the dough needs an airtight lid and no plastic parts, as these could melt in the oven. Sprinkle the worktop and your hands generously with flour. Turn the dough out onto the worktop using a spatula. Knead the dough again, but do not incorporate too much flour. Place the finished dough in the baking pan and let it rise uncovered at room temperature for another half hour. The dough should also increase in size considerably here. Now place the baking pan with the lid on in the preheated oven. Bake the bread as follows: First, for 7 minutes at 250°C with the lid on, then for 35 minutes at 230°C with the lid on, and finally for approx. 10-15 minutes at 230°C uncovered. Tap test: To check if the bread is done, take a wooden spoon and tap the top of the loaf. It should sound hollow, then the bread is done. Let the finished loaf cool on a wire rack.