John Myers
Ingredients for 1 servings:
- 20 g starter
- 5 g caraway seeds, n. B.
- 200 g water, 30 °C
- 250 g rye flour type 1150 or 997
- 135 g wheat flour type 550
- 135 g water, lukewarm
- 2 g fresh yeast
- 100 g stale bread
- 100 g water
- 380 g rye flour type 1150 or 997
- 135 g wheat flour type 1050
- 270 g water
- 20 g salt
- 5 g fresh yeast
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 2 hours 10 minutes
good freshness due to long baking time, with strong taste
The day before baking, prepare the sourdough, pre-dough, and bread flavoring: Place the sourdough ingredients in a bowl, mix well, and let it rest at room temperature for 16-24 hours. Also place the pre-dough ingredients in a bowl. Let it stand at room temperature for 2 hours, then refrigerate for 14 hours. For the bread flavoring, place the ingredients in a tall mug, mix well, and refrigerate. Remove from the refrigerator 2 hours before baking and blend with a hand blender. On baking day: Knead all ingredients (sourdough, pre-dough, bread flavoring, and main dough) in a food processor with the dough hook on the lowest setting for 6-8 minutes until you have a smooth dough, then cover and let it rest for 1 hour. Knead the dough, carefully shape it into a loaf, and place it seam-down in a floured proving basket. Line a baking sheet with parchment paper. Preheat the oven to 250°C. Once the dough has risen well, which can take up to 3 hours, turn it out onto a baking sheet lined with baking paper and place it in the oven with steam. After about 10 minutes of baking, release the steam and reduce the oven temperature to 200°C. Bake the loaf for a total of 70 minutes. It’s important that the loaf is baked thoroughly, as this is the only way to develop its rich bread flavor and preserve its freshness.
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