Root Bread with Sourdough and Yeast

For the sourdough wholemeal wheat flour, lukewarm water and wheat garnish stir well and let ferment under cover at 20 to 26 degrees Celsius for at least 12. Preferably overnight.

For the autolysis dough, knead the sourdough with wheat flour, spelled flour and lukewarm water to form a dough and cover for 30 minutes.

For the main dough, knead the autolysis dough with the other ingredients for eight to ten minutes on a medium setting. In order to enable a homogeneous distribution, the yeast is first dissolved in the 20 g of water and added in liquid form.

Let the relatively thin dough rise, covered, for three hours and stretch and fold every 30 minutes for the first hour and a half. To do this, leave the dough in the bowl and work with wet hands.

Turn the dough out onto a floured work surface and divide into 2 equal portions. Then carefully shape the dough into two elongated strands with a little flour and pull. The carbon dioxide produced by fermentation should remain in the dough, so work carefully: twist the pieces of dough two or three times and place them on a baking paper.

Place the dough together with the baking paper on a wire rack, optionally spray with a little water from a flower sprayer and put it in the oven, which has been preheated to 230 degrees Celsius. After 15 minutes, let off the steam by opening the oven door and bake the bread at 200 degrees Celsius for 15 to 20 minutes.