John Myers
Ingredients for 1 servings:
- 75 g natural sourdough, ready-made product or homemade
- 250 g rye flour type 1150
- 350 g water, lukewarm
- 2 tsp fennel seeds, ground
- 1 tsp caraway, ground
- 200 g rye flour type 1150
- 350 g wheat flour type 550
- 20 g sea salt
- 14 g dry yeast or 42 g fresh yeast
- 1 tsp sugar
- 215 g water, lukewarm
- Flour for the work surface
- some wheat flour for dusting
Instructions
Working time approx. 15 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 3 hours 15 minutes
seasoned with fennel and caraway
Prepare the starter dough one day before baking. To do this, thoroughly mix all the ingredients for the rye sourdough in a large baking bowl. Cover the bowl and store it in a warm place for 24 hours. On the day of baking, add the rye and wheat flour for the main dough, as well as the sea salt, to the starter dough in the baking bowl. Mix the yeast and sugar in a measuring jug. Gradually add the lukewarm water until the yeast has completely dissolved. Pour the dissolved yeast into the bowl and knead everything thoroughly with a hand mixer until you have a smooth dough. Let the dough rise in the covered baking bowl in a warm place for another 2 hours. After the dough has risen for two hours, place a cast iron pot with a lid in the oven and preheat the oven to 240°C (top/bottom heat). While the oven is preheating, knead the dough and place it on a well-floured work surface. Since the dough is relatively soft and can be a bit sticky, dust it thoroughly with flour on all sides so it can be easily transferred to the preheated cast iron pot. Wear oven mitts and remove the preheated pot from the oven and add the dough. Bake the bread in the cast iron pot with the lid closed for 30 minutes at 240°C. Then remove the lid and bake the bread for another 30 minutes at 200°C. Remove the finished bread from the pot and let it cool on a wire rack. Baking in the cast iron pot gives the bread a super crispy crust.
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