Ruch Bread

Pre-dough:

1. Dissolve the yeast in the water while stirring and mix in a bowl with flour and salt to form a sticky dough. Then let it rest uncovered at room temperature for 1 hour, then cover the bowl and place in the refrigerator overnight. (best to stir in the evening).

Main dough:

1. Put both flours in a large bowl and mix with the salt. Dissolve the yeast in the water while stirring and add to the flour together with the pre-dough and honey. Then knead briefly on the lowest level with the dough hook of the hand mixer (but kitchen machine would be ideal) and then knead the dough for 10 minutes on the highest level until it is smooth and pliable. Close the bowl tightly and put it in bed for about 10 hours. In between, however, fold the risen dough in the bowl several times 3 times at intervals. Close the bowl again and put it back in bed.
2. After the dough has rested, preheat the oven to 240 °. If there is a baking stone available, heat it up on the grid on the 2nd rail from the bottom and place a heat-resistant bowl underneath. Insert the tray without a stone and heat it up. Have 150 ml of cold water ready.
3. Do not knead the dough anymore, but put it straight from the bowl on a floured board and roll it around in the flour for a short time. Then shape into an elongated loaf, cut three times at an angle and leave to rest until the oven has reached its temperature. To put it in the oven, pull the grate with the stone (or the tray) a little out of the oven and let the blank slide off the board. Immediately fill the bowl with the cold water and close the door.
4. Now bake for 20 minutes at 240 °, then switch the temperature down to 200 ° and bake for another 20 minutes.
5. The resting time given below only refers to the 1 hour of the pre-dough at room temperature and the 10 hours for the main dough. The “nocturnal calm” of the pre-dough is not listed in minutes.