French country bread with a portion of wholemeal flour

Ingredients for 1 servings:

• 50 g wheat starter
• 340 g whole wheat flour, e.g. French T150
• 300 g wheat flour type 550 or French T65
• 160 g rye flour type 1150
• 600 g water, possibly less
• 15 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 45 minutes; Total time approx. 17 hours 15 minutes

Wheat sourdough bread with large pores

Note: the bread is prepared similarly to baguettes; I would look it up online (in French films). In the evening: Mix the starter, whole wheat flour, and 340g water, cover, and leave to stand overnight in a place not too warm. In the morning: When the sourdough has risen and is bubbling, remove the starter. Gather the ingredients; the water should be cool. Pour everything into the bowl of the kneading machine, but not the salt. Reserve a few sips of water. Knead slowly for about 4 minutes. Add the remaining water. You may not need the full amount if the flour cannot absorb much water. Mix slowly for about five minutes, depending on the machine. When the dough gradually starts to pull away from the bowl, take some dough with wet hands and stretch it out. It should feel loose and slightly stretchy. Add salt and mix at about twice the speed for one to two minutes. Stretch the dough again with wet hands; it will now be very thin without tearing. Transfer the dough to a bowl, cover with plastic wrap, and let rise at room temperature until doubled in size (1-2 hours). Divide in half. Knead both dough pieces, press out the air, and shape lightly. Cover and let rise for 20 minutes at 35°C or in the oven with the light on. Flatten the dough pieces, fold them like a towel, roll them up, and give them their final shape. Let rise in covered proving baskets, e.g., again in the oven with the light on. Preheat the oven with a baking tray to 250°C, then reduce the temperature to 240°C. Place the dough pieces on a board sprinkled with semolina and cut them a few times. Place in the oven with plenty of steam (Miele oven: two manual bursts of steam). Release the steam after 10 minutes, then after another 10 minutes increase the temperature to 220°C. Open the door again to release the steam. Bake for about 20 minutes. When the bread is done, reduce the temperature to 200°C with fan, and remove after a few minutes.