Farmer's white bread with linseed and sourdough

Ingredients for 1 servings:

• 1 tsp sugar
• 10 g fresh yeast
• 250 ml water, lukewarm
• 500 g wheat flour type 550
• 50 g starter
• 10 g salt
• 2 tbsp corn oil
• 25 g flaxseed
• some flour for the work surface and the proving basket

Instructions

Working time approx. 30 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 50 minutes; Total time approx. 8 hours 20 minutes

Dissolve the sugar and yeast in the water and let it swell for 10 minutes. Then stir the yeast solution with 250g of flour until smooth, then cover and let the pre-dough rest at room temperature for 4 hours. Stir the remaining flour – or a little more if necessary – and the sourdough starter into the pre-dough and let it rest for 20 minutes. Add the salt. Knead the dough vigorously for 10 minutes, incorporating the oil. Cover the dough in an oiled bowl and let it rise for another 2 hours. Knead the linseed into the dough on a floured surface. Let the dough rest in a floured proving basket for 30 minutes. Preheat the oven to 230°C (top/bottom heat). Score the bread crosswise and place it on a baking sheet lined with baking paper. Steam once and bake the bread for 20 minutes. Then reduce the heat by 30°C and bake the bread for a further 30 minutes. For a nice shine, spray some cold water on the hot bread before it cools down.