Bread: Spelled Sourdough Crust

Whey is produced in (fresh) cheese production and I don't throw it away. Add the sourdough mixture and the flour to the whey (alternatively: water). Mix well. The items should be left to ferment for at least 24 hours. Differences in dough maturity arise from the room temperature. I assume that most of them don't have a proofer with a constant 25 ° C. A swim test can be used to determine whether the dough is ripe (see pictures). Put a small piece of dough in a glass of water. When it swims, the sourdough is ripe. When it comes to diving, he still needs time.

Since I didn't know how whey behaves when you boil it, I decided not to use it for brewing and instead used water. This is boiled and poured over the flour and stirred. It should stand for at least 6 hours or as long as the items to be placed.

Mix the ripe starter with the brew. Mix the other whey (or water) and the spelled flour 1050. Knead until smooth and let stand covered.

Mix the salt in a little whey and after 1 hour add up to 1.5 to the dough and knead for about 2 - 3 minutes

Fold inwards every 20-30 minutes for the next 3 hours - ideally with a wet dough card. Carry out the process at least 4 times - better 6 times. Let the dough rest for another hour. The dough should enlarge properly over time. That too depends on the ambient temperature.

Form a bread on a floured work surface and place in a well-floured proofing basket. Let rest here for another 1 - 1.5 hours.

During the piece cooking, preheat the oven with the baking stone to 230 ° C for at least 45 minutes. Put the bread on the stone. I only cut once. Then bake for 15 minutes at full heat with steam. Let off the steam and reduce the heat to 210 ° C top / bottom heat and bake for another 35 - 40 minutes.