Simple sourdough bread from the roaster

Ingredients for 1 servings:

• 300 ml water, lukewarm
• 350 g wheat flour type 405
• 150 g wheat flour type 1050
• 75 g sourdough, bought or homemade
• 1 ½ tsp salt
• ½ cube of yeast
• 1 tsp sugar
• 1 tsp baking malt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Dissolve the yeast and sugar in the water. Combine both flours, malt, sourdough starter, and salt in a bowl and knead with the water-yeast mixture for about 10 minutes. Cover the bowl and let the dough rise in a warm place for about 1 hour. After half an hour of rising, place an empty roasting pan with the lid in the cold oven. Preheat the oven with the roasting pan to 240°C. When the roasting pan is hot, remove it from the oven (careful: it’s hot!) and add the dough. Brush the surface of the dough with cold water, replace the lid, and return the roasting pan to the oven. Bake the bread at 240°C for 40 minutes. Tips: If using a Roman pot, soak it in water for about 10 minutes before heating. This gives the bread an even crispier crust. The malt can be omitted without substitution.