Farmhouse bread with sourdough

Ingredients for 1 servings:

• 400 g rye flour type 997, alternatively type 1150
• 400 ml water
• 80 g sourdough (active rye sourdough starter)
• 400 g rye flour type 997, alternatively type 1150
• 300 g wheat flour type 550
• 3 tsp, leveled salt
• 800 g sourdough (prepared starter)
• 2 g yeast (depending on the activity of the sourdough)
• 6 g rye malt
• 300 g water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 17 hours; Total time approx. 17 hours 30 minutes

foolproof rye bread

To make the sourdough starter, combine rye flour, water, and active rye malt extract and let stand at room temperature overnight, preferably 15-17 hours. Combine both flours in a mixing bowl and make a well in the center. Sprinkle the salt and rye malt around the edge. If necessary, mix 1-20g of yeast (I don’t use any yeast at all because my malt extract is very active) with the lukewarm water and pour into the well. Add the sourdough starter and knead everything in the kneading machine for 5-10 minutes. Then let the dough rest for 30 minutes. Remove the dough from the bowl and knead vigorously on the work surface until it is rounded off. The dough will hardly stick. Divide the dough into two portions and place them in well-floured proving baskets with the seam facing up to prove. After 60 minutes, depending on the amount of yeast added (test with your finger), turn the bread out onto a springform pan, cut a hole, and place it in an oven preheated to 250°C or onto a baking stone. Bake with strong steam for the first 15 minutes, then release the steam and finish baking the bread at 200°C for about 60 minutes. About 10 minutes before the end of the baking time, slightly open the oven door (with a wooden spoon between the two) and finish baking. Tap test: The bottom of the bread should sound nice and hollow when tapped. Makes two small rye loaves, each weighing 750g.