Rustic farmer's bread with sourdough

Ingredients for 1 servings:

• 150 g rye flour type 1150
• 15 g rye sourdough
• 150 g water
• 400 g rye flour type 1150
• 300 g wheat flour type 1050
• 430 g water
• 18 g salt
• 10 g fresh yeast
• Flour for baking stone/baking tray

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Mixed rye bread

For the sourdough, mix the water, rye flour, and rye sourdough and let it mature for about a day. For the main dough, mix the remaining ingredients and the sourdough and knead for about 5 minutes until a slightly sticky dough forms. Let the dough rest for about 30 minutes. Depending on the baking pan you are using, shape the dough accordingly, lightly flour/fold it, and finally place it in the proving basket. Let it rise for about 70 minutes. Preheat the oven with a baking stone/baking tray to the highest setting (at least 250°C top/bottom heat). Turn the loaf out of the basket onto a floured baking stone/baking tray and score it. Place it in the oven and steam it with a bowl of water in a corner of the oven or with a floral water spray. After 10 minutes, open the oven door wide to release the steam. Then reduce the temperature to 200°C and bake for a total of one hour. For a nice crust, I recommend leaving the oven door slightly open for the last 5 minutes. Let the bread cool on a wire rack.