John Myers
Ingredients for 1 servings:
- 50 g starter (sourdough starter – whole grain rye)
- 125 g wholemeal rye flour
- 125 g water
- 150 g grits (barley grits)
- 200 g water, hot
- 150 g wholemeal flour (einkorn wholemeal flour)
- 150 g water
- 3 g yeast
- 200 g wholemeal flour (einkorn wholemeal flour)
- 500 g wholemeal spelt flour
- 20 g grape seed flour
- 15 g salt
- 10 g yeast
- 2 tbsp grape seed oil
- 180 g water, approx.
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes
Make the sourdough the day before by mixing all three ingredients well, covering and letting it mature overnight. Also make the brew the day before by pouring hot water over the bran and leaving it covered overnight. Finally, make the pre-dough the day before by stirring all three ingredients together and covering. On the day of baking, take 250g of the sourdough for baking (save the rest as a starter). Then knead the sourdough, brew, pre-dough and the remaining pre-dough ingredients into a homogeneous, not too soft dough. Then let it rest briefly, work it again using the stretch and fold method and shape the dough according to the proving basket. Cover and let it rise in the proving basket for 1-2 hours. When the dough has increased in size, preheat the oven to 240°C and bake the dough with steam for 10 minutes at this temperature. Then reduce the oven temperature to approximately 200 degrees Celsius and bake for another 40-50 minutes. Tap the dough or check the core temperature and let it cool.
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