Lumberjack bread

Ingredients for 2 servings:

• Sourdough:
• 50 g starter (rye sourdough)
• 170 g rye flour, 1150
• 100 g water
• 400 g wheat flour, 550 (baking strength)
• 400 g rye flour, 1150
• 600 g water, lukewarm
• ½ cube of yeast, fresh
• 20 g salt (or more, depending on taste)

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 15 hours 10 minutes

rustic mixed bread with sourdough

This recipe is enough for one large or two small loaves! Make the sourdough the day before; it will be a bit drier, but that’s the way it’s meant to be! Cover the bowl with plastic wrap and let it rise in a warm place for at least 12 hours. The next day, dissolve the yeast in the water. Using a stand mixer fitted with a dough hook, knead the sourdough, yeast water, and the remaining ingredients into a smooth dough (6 minutes slow, 4 minutes fast). Let it rest for 10 minutes. Then transfer the dough to a floured work surface and work it with floured hands as follows: stretch it into a rectangle, fold the points toward the center, fold from 12 o’clock toward the center, rotate it at 180°C, and repeat. Now fold it once, pinch the ends together, let it rest for 30 minutes, then repeat. Place the folded dough upside down in a floured proving basket (with the “open” side facing up). Cover and let rise (approx. 50-60 minutes). Turn onto a baking sheet lined with parchment paper. Cut a single cut lengthwise. Bake in a preheated oven at 250°C with plenty of steam for approximately 15 minutes, until the desired browning is achieved. Then release the steam (open the oven door briefly!) and finish baking at 200°C for another 40-45 minutes. Tap the oven door to test for cracking.