Delicious bread, rolls, baguette

Ingredients for 6 servings:

• 50 g wholemeal rye flour type 1150
• 400 g wholemeal flour type 1050
• 1 tsp, heaped salt
• 100 g rye sourdough, recipe from the database
• 260 ml water
• 50 g seeds or flakes for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 10 minutes

Basic recipe without yeast

The sourdough is prepared the night before from the existing culture. See this recipe from the database: http://www.chefkoch.de/rezepte/3112141464131568/Roggensauerteig.html This recipe basically works with any flour, but rye flour should always be on hand. All ingredients should be at roughly the same temperature (room temperature). You can refine the mixture by adding something to the flour: seeds, flakes, onions, bacon, or spices. The ideal amount of salt is 1.8 to a maximum of 2 g per 100 g of flour. If you forget the salt once, you won’t forget it for the rest of your life. First, dry-mix 400 g of the desired flour type with the 50 g of wholemeal rye flour and the salt. Depending on availability, different flours can also be weighed together to achieve the desired amount. (e.g. 50g wholemeal rye flour, 200g wholemeal spelt flour, 200g wholemeal wheat flour) I then add the water to the pre-made sourdough and mix it all together well. I then add the resulting liquid to the flour mixture. Knead the mixture thoroughly by pulling it apart and folding it in (for about 30 minutes). Or knead it in a food processor with the dough hook at a moderate speed (level 2 of 7) until the dough has absorbed all the flour. Then take the dough out of the bowl and knead it a few times by flattening it and then folding the corners towards the middle. You will notice that this becomes increasingly difficult. (Do not turn the dough over). Dust the top with a little flour and place it in a bowl with this side down, cover with a cloth and let it rest for a few hours. After about 4 hours, take the dough out, flatten it 3-4 more times and fold it in again (as before). Cover and let stand for another 30 minutes. Then divide the dough into the desired loaves. Flatten each portion again and roll up, then let rest, covered, for another 30 minutes. Then flatten each portion once more and roll up “crosswise” to the last direction. Then finish shaping the loaves into baguettes, rolls, or mini loaves, whatever you like. If desired, briefly press the top side into baking seeds and place the loaves on a baking sheet (on baking paper or similar), cover, and let rest for another 30 minutes. At this point, you’ll notice that the loaves have become quite elastic. Meanwhile, preheat the oven to approximately 220°C (room temperature). Brush or spray the loaves with water, cut them (baguettes along the entire length on the sides), and immediately place them in the oven on the middle rack using top and bottom heat. Bake for 20 minutes. (Convection oven also works, but use a lower temperature. Don’t be squeamish with the water; bakers even bake with steam.) After 15-20 minutes, brush or spray the loaves with water again. Reduce the temperature by 20°C and bake for another 10 minutes. If you tap the bottom, it will sound hollow, and the crust will crackle when you press and release it. Then remove it from the oven and let it cool slightly. A tip for leftovers: Freeze the whole loaf. Later, place it in the preheated oven and bake it frozen.