Eat yourself stupid bread 2.0

Ingredients for 2 servings:

• 625 ml water, lukewarm
• 2 tbsp, heaped sourdough
• 3 tsp sugar or honey
• 1 ½ pack dry yeast, approx. 10 g
• 3 tsp salt
• 480 g wheat flour
• 300 g rye flour
• 120 g spelt flour

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes

Bread with sourdough, adapted for 2 x approx. 750 g finished bread

Mix together lukewarm water, sourdough, and sugar or honey. Combine all remaining ingredients in a large bowl. Add the water, sourdough, and sugar and mix thoroughly. Let the dough rise in the bowl for about 40 minutes in a preheated oven at 40°C using top/bottom heat. Divide the dough into baking tins—I use two silicone loaf tins—and return them to the preheated oven on the second shelf from the bottom to allow the dough to rest and rise for another 30-40 minutes. Preheat the oven to 220°C using top/bottom heat without preheating. Once the temperature is reached—this takes about 15 minutes—switch to bottom heat only and 190°C. Bake the bread for about 35 minutes. Notes: I preheat the oven briefly to about 40°C and then turn it off again so that the yeast and sourdough are nice and warm, but not too hot, in the dough, and everything rises and ferments well. The sourdough starter will keep for about 10-12 days in a sealed jar in the refrigerator. Simply reserve 2 tablespoons for the bread and immediately refill with about 80 g of water and rye flour. I let the starter stand for half a day, then return it to the refrigerator until the next time. Each loaf contains about 1620 kcal.