John Myers
Ingredients for 1 servings:
- 550 g sourdough (rye)
- 400 g water
- 2 tsp salt
- 800 g wheat flour
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 10 minutes
For Thermomix users: Use only half the specified amount and knead in two batches if necessary. Thoroughly mix the sourdough with water and salt, add the flour, and knead vigorously. (Thermomix 5 minutes/bread setting). Let the dough rest for 1/2 hour, knead again by hand, shape into a loaf, and let it rise with the seam facing upwards in a proving basket or other suitable container. This can take up to 2 hours; the dough should have increased in size considerably. Caution: the dough will be slightly sticky; please do not knead in any additional flour. Preheat oven to 250°C (top and bottom heat), including a baking tray on the lowest rack. Once the temperature is reached, turn the dough out of the proving basket onto the baking tray and score the top crosswise with a sharp knife. Place the tray in the oven and steam it vigorously. After 10 minutes, reduce the temperature to 220°C, and after another 1/4 hour, lower it to approximately 180°C. Total baking time: 1 hour. Tip: Line the proving basket or bowl with oiled cling film before adding the dough.
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