Tyrolean Alpine flatbread with rye sourdough

Ingredients for 1 servings:

• 12 g starter
• 120 g wholemeal rye flour
• 120 g water, 30 – 31 degrees warm
• 400 g water, 32 degrees warm
• 5 g fresh yeast
• 320 g rye flour type 997
• 50 g wholemeal rye flour
• 125 g whole wheat flour
• 14 g salt
• 2 g bread spice mix (South Tyrolean bread clover)
• 2 g fennel
• 12 g olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 21 hours 55 minutes

For the sourdough, mix the starter, water, and wholemeal rye flour thoroughly, cover, and let rise at room temperature for about 18 hours. On the day of baking, place the finished sourdough and the remaining ingredients in a food processor and knead on the lowest speed for 8 minutes. Then knead for a further 2 minutes on speed 2. Use a dough scraper to loosen the dough from the edges, sprinkle the top with a little rye flour, and let it rest, covered, for about 45-60 minutes. Generously sprinkle a proving basket and the work surface with rye flour. Use a dough scraper to remove the dough from the mixing bowl and place it on the work surface. Due to the high rye content, the dough will be very sticky. This is completely normal, however, and with the help of the dough scraper and plenty of flour, the dough is easy to handle. Shape the dough into a ball with floured hands and place it in the proving basket with the seam facing down. Generously sprinkle the surface with flour, and let the dough rise, covered, for about 80-90 minutes. Meanwhile, preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) for a fan oven. “Push” the bread onto a baking sheet lined with parchment paper. This means taking the proving basket and gently shaking the dough to loosen it. Then carefully “throw” the bread onto the baking sheet. Place the baking sheet on the second rack from the bottom. Briefly steam the oven and bake the bread for 8 minutes at 250 degrees Celsius (480 degrees Fahrenheit). Open the door briefly to allow the steam to escape. Reduce the oven temperature to 185 degrees Celsius (350 degrees Fahrenheit) and bake the bread for another 47 minutes. Let the bread cool on a wire rack.