Kombucha sourdough and bread

Ingredients for 1 servings:

• 150 g whole wheat flour, coarse
• 50 g rye flour
• 30 g honey, liquid
• 300 ml Kombucha, active
• 430 g wheat flour type 550
• 220 ml water, warm
• 9 g sea salt, fine or regular salt

Instructions

Working time approx. 10 minutes; Rest time approx. 19 hours; Cooking/baking time approx. 55 minutes; Total time approx. 20 hours 5 minutes

You can make a wonderful sourdough starter with kombucha. This starter can be used for baking the very next day.

The night before, mix the sourdough ingredients well, then cover with a cloth and let it rest in a warm place until the next day. On the day you’re going to bake the bread, mix the kombucha sourdough in a large bowl with all the bread ingredients. Then cover the bowl and let it rise in a warm place. After an hour, stretch and fold the dough – do not knead! To do this, first fold one side in half, then fold the opposite side over the first half, then fold the other two sides over the first sides. Repeat this process three more times – once every hour. Then shape the dough into a loaf and let it rise for another 2-4 hours in a warm place. One hour before baking, preheat the oven to its highest setting (240°C, top/bottom heat). Bake the bread for 15 minutes, then reduce the oven temperature to 190°C and bake for another 30-35 minutes, or until it sounds hollow when tapped.