Baking bread – The masterpiece

Ingredients for 4 servings:

• 90 g whole wheat flour
• 60 g wheat flour type 550
• 150 g water
• 1 ½ g fresh yeast
• 60 g rye flour type 997
• 60 g water
• 1 g salt
• 12 g starter
• 60 g wheat flour type 550
• 50 g water
• 6 g starter
• 240 g wheat flour type 550
• 150 g water
• 90 g spelt flour type 630
• 12 g salt
• 12 g olive oil
• 50 g water

Instructions

Working time approx. 2 hours; Rest period approx. 2 days; Cooking/baking time approx. 50 minutes; Total time approx. 2 days 2 hours 50 minutes

A moist pre-dough, rye sourdough, wheat sourdough and an autolyse dough result in: The masterpiece

Pre-dough For the pre-dough, mix all ingredients together (90 g wholemeal wheat flour, 60 g wheat flour (type 550), 150 g water (20 degrees Celsius) and 1.5 g fresh yeast). Then let it mature for two hours at room temperature and then for a further 22-24 hours at 5 degrees Celsius. Rye sourdough For the rye sourdough, mix all ingredients together (60 g rye flour (type 997), 60 g water (45 degrees Celsius), 1 g salt and 12 g starter) and let it mature for 12-16 hours at room temperature. Wheat sourdough For the wheat sourdough, mix all ingredients together (60 g wheat flour (type 550), 50 g water (45 degrees Celsius) and 6 g starter) and let it mature for 6-8 hours at 26-28 degrees Celsius. Then store for 6-12 hours at 5 degrees Celsius. Autolyse dough For the autolyse dough, mix 240g wheat flour (type 550) and 150g water (65°C) together and let it rest for 60 minutes (dough temperature approximately 35°C). Main dough For the main dough, knead the pre-dough, rye sourdough, wheat sourdough, and autolyse dough together with 90g spelt flour (type 630), 12g salt, 12g olive oil, and 50g water (100°C) for 5 minutes on the lowest speed and then for a further 5 minutes on the second speed until the dough temperature is around 26°C. Slowly add the hot water once you have mixed in the other ingredients. Let the dough rise at room temperature for 60 minutes. After 30 minutes, stretch and fold it. Gently shape the dough into a round shape and place it, seam down, in a proving basket dusted with rice or potato flour. Cover with foil and let it mature for 8-10 hours at 5 degrees Celsius. Bake the bread. Bake in a pot for 50 minutes at 250 degrees Celsius, reducing the temperature to 230 degrees Celsius (reduce the temperature after 10 minutes).