Ralf’s Sourdough – Caraway – Mixed Bread

1st stage 1 50g rye flour 50g warm water Put both in a bowl and stir with a tablespoon. Then let rise for 36 hours at approx. 20 ° C. Level 2 50g rye flour 50g warm water Add to the mixture from day 1 and stir. Then let rise at approx. 20 ° C for 24 hours. Level 3 50g rye flour 50g warm water Add to the mixture from day 2 and stir. Then let rise for 24 hours at approx. 20 ° C. Level 4 50g rye flour 50g warm water Add to the mixture from day 3 and stir. Then let rise for 24 hours at approx. 20 ° C.

Knead 2,250 g wheat flour 405, 250 g rye flour 1150, 1 tbsp salt, 1 tbsp sugar, 1 tbsp bread spice, 2 tbsp caraway seeds, 500 ml warm water and 300 g sourdough, as well as the spices into a dough. Is still pretty sticky at this stage. Let rise overnight for at least 12 hours. Should be about twice the size. Then take it out of the bowl and flour / knead on a floured surface. We need a lot of flour here because the dough is still very sticky. Then put in the bread pan and let rise for another 5 - 8 hours.

Preheat the oven to 220 ° upper and lower heat (approx. 30 min) I have a pizza stone in the oven because it stores the heat well and gives it off constantly. Now knock the bread out of the mold onto a board or pizza peel, brush the surface with salt water and "shoot" it onto the pizza stone. Maintain the temperature of 220 ° C for approx. 15-20 minutes. Then switch down to 190 ° C and bake for another 60 minutes. Use a wooden skewer to check whether the bread is through. If so, take the bread out of the oven and let it cool on a rack.