Inge's everyday bread

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 300 g water
• 50 g starter
• 300 g rye flour type 1150
• 250 g wheat flour type 1050
• 150 g spelt flour type 630
• 20 g salt
• 400 g water
• 10 g yeast, only for young starter

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 45 minutes

To make the sourdough, mix the rye flour with the water and starter the day before, cover, and let it mature at room temperature for 24 hours. The next day, take 50g of the sourdough and place it in the refrigerator for the next loaf. Put the rest of the sourdough in a large mixing bowl. Stir in the flour and the remaining ingredients. Knead everything with a mixer for about 5 minutes. Cover the dough and let it rise for 30 minutes. Then place the dough on a floured baking surface, knead it with floured hands, shape it into a loaf, and place it in a floured proving basket. Cover the loaf and let it rise until it has roughly doubled in size. Preheat the oven to 250°C (top/bottom heat). Place the roasting pan right at the bottom of the oven. Turn the dough out onto a baking sheet lined with baking paper. Place the bread in the oven and bake for 15 minutes, initially pouring a glass of water onto the hot roasting pan (to create steam). Brush the bread with water, reduce the oven temperature to 200°C, and bake for another 45 minutes. Remove the bread from the oven and tap the bottom of the loaf. If it sounds hollow, the bread is done.