Hobbit-style country bread

Ingredients for 1 servings:

• Sourdough:
• 400 g wheat flour, 1050
• 400 g water
• starter (wheat sourdough)
• 350 g wheat flour, 1050
• 320 g rye flour, 1370
• 100 g spelt flour, 630
• 1 tbsp salt
• 1 tbsp bread spice mix, coarse
• 300 g water

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 1 hour; Total time approx. 19 hours 30 minutes

with wheat sourdough

Make the sourdough starter the evening before and cover and let it stand in a warm place overnight for about 16 hours. The next day, combine all the ingredients for the main dough, adding the sourdough and kneading thoroughly by hand. Don’t forget to take some sourdough starter for the next loaf. Cover the dough with a plastic bag and let it rest. After 30 minutes, carefully fold from the outside in. Repeat the folding process three times, every 30 minutes. Cover and let it rest in between. After the last fold, place the dough in a prepared proving basket with the end facing down. Cover again and let it rest for another 30 minutes. In the meantime, preheat the oven to 230°C. Turn the dough out onto the baking sheet and bake. Steam well for the first 15 minutes. Then release the steam, reduce the temperature to 180°C and bake for about 45 minutes. Tap it!