Caraway bread country style

Ingredients for 5 servings:

• 500 g flour (rye flour)
• 500 g flour (wheat flour)
• 200 g natural sourdough
• 1 ½ tbsp salt
• 1 tsp sugar (dextrose)
• 1 tsp yeast (dry yeast, sachet for 1000g flour)
• 500 ml water, lukewarm
• 40 g caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Preparing the sourdough: ATTENTION: This takes three days! Day 1: In the morning, mix 100g of rye flour with 100ml of lukewarm water and place a peeled, raw, whole onion in the middle of a bowl (earthenware, glass, or plastic – just NOT METAL!). Cover the bowl with a clean kitchen towel; do not seal it airtight. Stir again in the evening. Day 2: In the morning, add another 100g of rye flour and 100ml of lukewarm water to the mixture. Stir again in the evening; the first bubbles should have formed by now. Day 3: Double the dough again, this time adding 200g of rye flour and 200ml of lukewarm water (you can remove the onion at this point). Stir again in the evening. Day 4: Our sourdough is ready and you can store a few tablespoons of it (approx. 100 ml) in a container that now seals properly in the refrigerator for up to 2 weeks. This saves you the first day and the onion for the next time you bake and you can mix in 100 grams of rye flour and 100 ml of lukewarm water. Before preparing, be sure to wash your hands and arms thoroughly, as the dough is very susceptible to bacteria and everything will spoil otherwise. Only use clean containers. Recipe for 2 loaves of 1,250 kilograms each: 1 kilogram wheat flour, 1 kilogram rye flour, 3 tablespoons salt, 2 teaspoons glucose, 80 grams caraway seeds, mix everything well in the dry state, then make a well and add 400 ml sourdough. Then mix 0.9 liters of lukewarm water (25°C) with 2 teaspoons of dry yeast and knead into the baking mix until the bowl is clean. (This is the hard part) cover with a clean kitchen towel and let stand for 3/4 to 1 hour where the dough will rise. (To double the size) divide in half in the bowl using a spatula and tip onto a baking tray lined with baking paper. Repeat the remaining division and form two loaves, placing a strip of baking paper between the loaves to prevent the loaves from sticking together. Cover again with the same towel and let rise in a warm place for another 3/4 hour. In the meantime, preheat the oven (fan oven) to 230°C. Before baking, brush the loaves with cold water and then make a few deep cross-sections (approx. 1.5 cm) into the dough using a clean knife. Bake for 20 minutes on the middle rack, then bake for 40 minutes at 170°C. Turn off the oven, open it and then remove the loaves from the baking paper, place them on a wire rack and allow to cool completely.