Pot bread with sourdough

Ingredients for 1 servings:

• 130 g rye flour type 1150
• 130 ml water
• 1 bag(s) of sourdough
• 110 g rye flour type 1150
• 470 g wheat flour type 1050
• 330 g water, lukewarm
• 15 g salt
• 10 g fresh yeast
• 15 g baking malt

Instructions

Working time approx. 15 minutes; Rest time approx. 17 hours; Cooking/baking time approx. 1 hour; Total time approx. 18 hours 15 minutes

with rye and wheat flour

In a bowl, mix the rye flour with the same amount of water and the bag of sourdough starter. Cover and let stand overnight in a warm place (26 degrees Celsius is ideal). The next day, combine all the remaining ingredients and the sourdough starter and knead in a food processor for 7 minutes. Then let the dough rest for 30 minutes. Remove the dough from the bowl and shape it into a ball on a floured work surface. Place it in a well-floured proving basket. Let the dough rest for 60 minutes in a warm place. In the meantime, preheat the oven to 250 degrees Celsius (top/bottom heat) using a cast-iron pot with a lid on the middle rack. Place the loaf of bread in the hot pot. Cover and bake for 15 minutes. Reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit), remove the lid, and bake the bread for 45 minutes.