Foamy sourdough bread

Ingredients for 1 servings:

• 24 g rye flour (type 1150)
• 54 g water
• 12 g sourdough (rye sourdough, as a starter)
• 55 g rye flour (type 1150)
• 110 g water
• 85 g rye flour (type 1150)
• 170 g water
• 100 g wheat flour (type 1050)
• 230 g rye flour (type 1150)
• 10 g salt
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 21 hours; Total time approx. 21 hours 45 minutes

mildly sour rye bread without added yeast using foam sourdough

Place the ingredients from stage 1 in a bowl large enough for the total dough quantity of 850g and mix. Cover and let stand at room temperature for 3 hours. Then add the ingredients from stage 2 and mix thoroughly. Cover and let stand for 8-12 hours (overnight). The next morning, add the ingredients from stage 3, mix, and let stand covered for 5 hours. The sourdough should now have a foamy consistency and the natural yeast should have multiplied well. This is achieved by the very soft dough handling. Then add the wheat flour for the intermediate dough, mix thoroughly, and let stand covered for another 2 hours. Now add the remaining ingredients and knead thoroughly. After the dough has rested for 10 minutes, shape the dough into a loaf using rye flour and place it in a proving basket with the seam facing down. It’s best to seal the dough airtight with cling film so it doesn’t dry out and crack in places where it shouldn’t. Let it rise for about 1 hour (3/4 rise, the bread should crack!). Meanwhile, preheat the oven to full power and place the loaf in the oven at 250°C (preferably on a stone). Bake without damage, then reduce the oven temperature to 180°C after 15 minutes. Finish baking the bread for about another 45 minutes (tap the oven to test it!). This produces a mildly sour but still rustic bread with a very special aroma and flavor. It’s more than worth the effort! For it to turn out well, the starter you use must already have good leavening power! If this isn’t the case, or you’re not sure, you should refresh your sourdough. To do this, take a tablespoon of your starter (discard the rest) and mix it with 50g of rye flour and 50g of water, then let it mature for 6 hours. Now take another tablespoon (discard the rest) and add 50g of rye flour and 50g of water, then let it mature for 6 hours. Repeat this process a third time. Now take just a teaspoon (discard the rest) and mix this with 50g of rye flour and 50g of water. Let this dough mature for 18 hours, and you have a full-flavored sourdough starter, just as it should be! It’s essentially a waste of flour, but the sourdough will thank you with some delicious loaves.