Hechendorf wheat bread

Ingredients for 1 servings:

• 1 kg wheat flour
• 2 bags of sourdough, 75 g each, e.g. from Seitenbacher
• 2 sachets of dry yeast, 7 g each
• 4 tsp, leveled salt
• ½ tsp coriander
• ½ tsp sugar
• 400 ml water
• 50 ml water, to prepare the yeast

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 5 hours 25 minutes

Mix 50 ml of lukewarm water with the 2 sachets of dried yeast and add 1/2 tsp of sugar. Wait about 10 minutes until the dried yeast has dissolved. Knead all ingredients with a food processor for about 8-10 minutes. Then, cover the dough and let it rise in a warm place for about 3 hours. After 3 hours, knead the dough briefly, transfer it to a proving basket, and let it rise, covered, for another 45 minutes. Preheat the oven to 250°C using top/bottom heat. Place the bread in the oven and bake for about 15 minutes. After 15 minutes, reduce the temperature to 200°C and bake the bread for about 20 minutes, then finish baking at 180°C for another 20 minutes. During the baking time, occasionally spray water into the oven using a watering can. Be careful, steam may develop.