Eifelkrimis Bastelbrot

Ingredients for 1 servings:

• 50 g starter (rye for sourdough)
• 100 g water
• 100 g wheat flour
• 500 g flour (pasta flour)
• 300 g water
• 2 tsp salt
• 1 tsp honey
• 2 tbsp olive oil
• 5 g yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

Pane Mafalda in the Casareccio style – the quantity is very suitable for the Thermomix

This bread actually came about by chance. It’s based on the “Pane Mafalda” recipe, baked in the style of “Pane Casareccio.” Both breads can be found in the bread forum here at CK. Combine the rye starter with the water and wheat flour and let it stand for at least 12 hours. Thoroughly mix this sourdough with the water, salt, yeast, olive oil, and honey, then add the pasta flour and knead into a dough. Let it rest for 1 hour in a bowl greased with olive oil. Then tip it onto a floured surface and fold it three times at intervals of about 15 minutes. Wrap the still-soft dough in a well-floured tea towel and let it rise for 2 hours at room temperature. Shortly before the end of this rising time, preheat the oven to 250°C, including a heavy roasting pan with a lid. Pour the dough from the tea towel into the hot roasting pan. Simply scrape off any remaining dough that sticks to the tea towel and add it to the dough in the roasting pan later. This gives the bread a unique, rustic touch. Cover and bake for 25 minutes, then remove the lid and let it brown uncovered for another 15 minutes, reducing the temperature to 220°C. This results in a delicious, rustic bread with a crispy crust and a fluffy crumb. A real eye-catcher on a buffet. It’s also a great side dish for barbecues.