Mixed rye bread 60 / 40

Ingredients for 1 servings:

• 300 g rye flour (Type 1150)
• 200 g wheat flour (type 1050)
• 330 g water
• 3 g sourdough (rye sourdough), as a starter
• 10 g salt
• some lard or clarified butter
• Flour for working

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

with 3-stage, firm rye – wheat – mixed sourdough for a 750 g bread

First, generously grease a bowl (with a lid) large enough to hold the entire amount of dough with lard. Set aside a second bowl for kneading the dough. The greased bowl should not come into contact with flour! For the first stage of the sourdough, thoroughly knead 18 g rye flour, 12 g wheat flour, 20 g water, and 3 g rye starter and place it in the greased bowl for 3 hours. Remove the dough, tear it into small pieces, and knead thoroughly with 39 g rye flour, 26 g wheat flour, and 43 g water for the second stage. This time place it in the greased bowl for 6 hours. Tear the dough into small pieces again and knead with 123 g rye flour, 82 g wheat flour, and 135 g water for the third stage. Then let it mature in the greased bowl overnight for 12 hours. On the day of baking, take out the finished sourdough, tear it into pieces, and knead it with the remaining ingredients (120 g rye flour, 80 g wheat flour, 132 g water, 10 g salt). Let it rest in the greased bowl for one hour. Remove it from the bowl and, without adding any flour, stretch it out and fold it. Turn it over, shape it into a round, and return it to the bowl with the seam facing down. After 30 minutes, turn the dough out of the bowl, this time with the seam facing up, fold it again, and let it rest in the bowl for 15 minutes. Now turn it out of the bowl again (sealed up), flatten it slightly, and shape it into a loaf. Place the loaf, seam facing down, in a well-floured proving basket and seal it airtight with cling film. The proving time shouldn’t be too full so that the bread tears nicely; depending on the sourdough culture and the ambient temperature, it will take 1-5 hours. Now flour the bottom of the loaf well and turn it out onto the skewer. Place in an oven preheated to 250°C, ideally on a stone, and bake for 10 minutes. Then reduce the temperature to 210°C and after another 10 minutes, set the oven to 180°C. Bake the bread for 30-40 minutes. After the dough has been tapped, let it cool on a wire rack. If you like, you can brush the bread with cold water after baking; this will give it a nice shine. Important when working with the dough: Do not use any additional flour. If it is a little sticky at first, simply continue kneading until it is no longer sticky. This really works. And do not let any flour get into the greased bowl! This will result in a sticky flour/fat mixture and is not intended to serve the purpose! If necessary, re-grease the bowl between each step.