Quark – farmer's bread

Ingredients for 1 servings:

• 100 g rye flour (wholemeal)
• 120 g water
• 10 g starter
• 200 g wheat flour, type 550
• 200 g water
• 2 g yeast, fresh
• 100 g rye flour, type 997 or 1150
• 265 g wheat flour, type 1050
• 130 g water (do not add all of it at once!)
• 8 g yeast, fresh
• 80 g low-fat curd cheese, room temperature
• 13 g salt

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 55 minutes; Total time approx. 15 hours 55 minutes

Mixed bread – crispy on the outside – moist on the inside

Makes a large loaf weighing just under 1 kg. First, prepare the sourdough starter from the first 3 ingredients as follows: Whisk the starter with the lukewarm water and then stir in the wholemeal rye flour until everything is well combined. Leave the covered bowl at room temperature for 12-15 hours until the sourdough is ready. (Then return 10 g of this to the fridge with the starter.) Caution: Due to the higher water content, the sourdough is a little milder and may mature faster than usual! At the same time, make the pre-dough starter: To do this, dissolve 2 g of yeast in the second amount of water and then stir in the wheat flour 550. Cover the pre-dough and let it rise for 2 hours at room temperature and then place in the fridge for at least 12 hours. Take it out 1 hour before baking. Alternatively, leave the pre-dough starter at room temperature the entire time, but no longer than 16 hours! Preparation of the main dough: Knead all ingredients (220 g mature sourdough, complete pre-dough, flour, 8 g yeast, and water) – except for the salt – for 5 minutes in a food processor and then add the salt. Knead for at least another 10 minutes. The dough should be neither too firm nor too soft (like ciabatta dough), meaning it should still be easy to shape. Therefore, be careful with the water – it’s better to reserve the last 30 ml of water and add it gradually. You may need more, depending on the flour! Let the dough rest for 1.5 hours, stretching and folding twice (every 30 minutes). First, shape the dough into a round, let it rest for 15 minutes, then give it its final shape and place it in a proving basket. Now let the dough rest for 60 minutes. Place it in the oven at 250 °C, steam vigorously, and release the steam after 15 minutes. Depending on the type of oven, reduce the temperature and bake for another 40 minutes.