Hermann Schreckinger's sourdough bread

Ingredients for 1 servings:

• Sourdough starter or real sourdough
• 300 g rye flour type 1150
• 200 g wheat flour type 550
• 42 g fresh yeast
• 300 g water, lukewarm
• 10 g salt
• Rye flour type 1150 for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 45 minutes

If you don’t have fresh sourdough, you’ll need to make it with a sourdough starter. Afterward, or if you’re using fresh sourdough, you can dissolve yeast in lukewarm water and let it stand for about 15 minutes. Combine all flours and salt with the pre-dough, then add the yeast and water mixture to form a smooth dough. Knead the dough for 10 minutes until it’s smooth, elastic, and easy to pull apart. Return the dough to a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours. The dough should double or triple in size. Shape and bake the bread: Dust the work surface with flour. Shape the risen dough into a round loaf with wet hands. Place the loaf upside down in a floured bowl. Cover the loaf again and let it rest and rise for another 2-3 hours at room temperature. Place an empty baking sheet or pizza stone on the floor of the oven and preheat the oven to 250°C (480°F). Carefully turn the loaf out onto another baking sheet lined with parchment paper. Score the top of the loaf with a sharp knife (e.g., a cross pattern). Spray the loaf and oven walls with water or place a heatproof bowl of water in the oven. Bake the loaf for 60 minutes. After 60 minutes, reduce the temperature to 200°C (400°F), and bake the loaf for another 30 minutes. Remove the loaf from the oven and let it cool on a wire rack.