John Myers
Contents
show
Ingredients
For the pre-dough:
- 20 g Yeast fresh
- 8 tbsp Lukewarm water
- 1 tsp Sugar
- 5 tbsp Wheat flour type 550
For the main dough:
- 300 g Wheat flour type 550
- 50 g Whole wheat flour
- 50 g Rye flour type 997
- 1 tsp Salt
- 50 g Sourdough
- 300 ml Lukewarm water
- Flour to work with
- Oil to work
Instructions
- For the pre-dough, crumble the yeast in a bowl and stir with the water until smooth. Add sugar and flour and mix well, cover and let rise in a warm place for 30 minutes.
- For the main dough, roughly mix the flour, salt and sourdough with the starter dough. Add 250 ml water and stir with the food processor for 5 minutes until the dough loosens from the edge of the bowl
- Fold the dough on a floured work surface for 10 minutes and press. Dust with a little flour again and again, sprinkle a bowl with flour and cover the dough for 3 hours until its volume has tripled.
- Knead the dough on a floured work surface for another 10 minutes until the dough is nice and elastic. Oil your hands and bowl. Fold the dough up 3 times and cover it in the Schüssek for another 2 hours until its volume has doubled.
- Preheat the oven to 230 C ° (convection not suitable), grease a baking sheet and let the dough slide out of the bowl onto the sheet. Dust the surface with flour.
- Place an ovenproof bowl of water on the bottom. Bake the tray on the 2nd rail from the bottom for about 45 minutes, then leave to cool on a rack.
Nutrition
Serving: 100gCalories: 63kcalCarbohydrates: 10.7gProtein: 2.6gFat: 1.1g
