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Rustic sourdough bread

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Ingredients for 1 servings:

  • 600 g flour (rye flour type 1150)
  • 600 g flour (type 1050)
  • 700 g dough (sourdough), in my recipes
  • 2 tbsp salt
  • 1 ½ tbsp spice mix (bread spice)
  • 42 g yeast, fresh
  • 750 ml water, lukewarm

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Dissolve the yeast in the water, add all ingredients to a bowl, and knead well with the liquid yeast to form a dough. Cover and let rise in the oven at 50 degrees Celsius for one hour. Knead briefly and shape. Place the loaves on a baking sheet, brush with water, and score. Cover and let rest for another hour at 50 degrees Celsius. Bake everything at 220 degrees Celsius for about 15 minutes, then at 190 degrees Celsius for about 45 minutes. This yields approximately 5 loaves of 750g each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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