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Franconian Style Peasant Crusts

5 from 9 votes
Prep Time 7 mins
Cook Time 1 hr
Rest Time 21 hrs 25 mins
Total Time 22 hrs 32 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Franconian style peasant crusts

    sourdough

    • 165 g Organic rye flour 1150
    • 165 ml Lukewarm water
    • 20 gr Starter culture - sourdough made from rye flour

    Main dough

    • 300 ml Lukewarm water
    • 350 g Sourdough see above
    • 8 g Fresh yeast
    • 300 g Organic rye flour 1150
    • 125 g Wheat flour 1050
    • 125 g Wheat flour 550
    • 1 tbsp Honey (remainder of Finnish honey ice flower)
    • 15 g Salt

    Instructions
     

    sourdough

    • For the sourdough, add organic rye flour, * Starterkulter - sourdough made from rye flour and stir the lukewarm water in a glass bowl, cover it with foil and let it rest for 20 hours in a warm place.

    Main dough

    • Take a mixing bowl / food processor and pour in the lukewarm water. Add fresh yeast and the sourdough mentioned above. Mix everything together briefly. Now add the weighed flour types one after the other.
    • Add honey, salt and then knead the whole thing. Place the bread dough on a floured work surface and knead with your hands. Then lightly oil a bowl and place the round bread dough in it. Cover and put in a warm place and let RISE for 40 minutes.
    • After GOING, put the bread dough again on a floured work surface and fold, stretch and round it there. Place the end down in a floured proofing basket - dust the bread dough with flour and cover again and place in a warm place, let RISE for about 45 minutes.
    • Heat the oven to 250 ° degrees top / bottom heat. After GOING, carefully turn the bread dough in the proofing basket onto a heated baking sheet. Bake the whole steam and about a quarter (15 minutes) hour. Then open the oven door once, briefly, and let the steam escape.
    • Close again and switch the oven temperature down to 200 ° degrees top / bottom heat and finish baking for about three quarters (45 minutes) of an hour. Take out later and let cool down. The bread has a very nice, dark, firm crust.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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