Light and airy sourdough bread

Ingredients for 2 servings:

• 40 g rye sourdough
• 55 g rye flour
• 600 ml water
• 750 g wheat flour
• 20 g salt
• 1 tbsp baking malt, optional

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 40 minutes; Total time approx. 22 hours 10 minutes

Mix the sourdough starter with the rye flour and approximately 100 ml of water, cover, and let rest at room temperature overnight (at least 8-10 hours). Take 2 tablespoons of the sourdough, pour it into a screw-top jar, and seal it. Store in the refrigerator until next time. Mix the remaining sourdough, flour, salt, and water in a bowl. Then, cover the dough and let it rise at room temperature for 6-8 hours. Divide the dough into two parts on a well-floured work surface and roll out loaves. Place the loaves, with the last-rolled side facing down, on a floured tea towel and tuck in the corners of the tea towel. Let rise for another 1.5-2 hours. Preheat the oven to 250 degrees Celsius (top/bottom heat). Turn the loaves out onto a baking sheet lined with baking paper. Reduce the temperature to 220 degrees Celsius and bake the loaves on the middle rack for approximately 40 minutes. At the beginning of the baking process, I recommend placing a small bowl of water in the oven. I always throw a handful of ice cubes in the oven. This works perfectly, too.