Neckenmarkter Blaufränkisch bread

Ingredients for 1 servings:

• 500 g sourdough
• 500 g organic rye flour, type R960 (Germany type 997)
• 500 g organic wheat flour, type W1600 (Germany type 1050)
• 40 g salt
• 25 g caraway seeds
• 30 g yeast
• 1 bottle of red wine (Blaufränkisch from Neckenmarkt)
• 1 tsp, heaped potato starch

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 3 hours 45 minutes

Dough preparation: Mix sourdough, rye flour, wheat flour, salt, caraway seeds, yeast, and 700 ml of Blaufränkisch from Neckenmarkt into a dough. Knead the dough in the machine on a low speed for 10 minutes until smooth. Then cover and let rest in a warm place for 45 minutes. Dough preparation: Weigh the dough into 2 portions of 1150 g each and shape each into a loaf. Let rest in a warm place for 20 minutes with the seam facing down. After resting, cut the loaves crosswise, flour them, and let rest in a warm place for another 50 minutes. Baking: Place the loaves of bread on a baking tray lined with baking paper and place in a preheated oven at 250 °C (top/bottom heat). Bake with steam for the first 5 minutes, or place a shallow, as large as possible, baking dish with boiling water in the bottom of the oven before baking. Remove it from the oven after 5 minutes. Then, reduce the heat to 180°C and bake the bread for another 60 minutes. Finish: Bring the remaining 50 ml of Blaufränkisch to a boil and thicken with the potato starch until the wine thickens. Immediately after the bread comes out of the oven, brush only the cross-shaped cut with the thickened wine. Then let the bread cool and enjoy with another bottle of Blaufränkisch.