Sourdough bread

Ingredients for 1 servings:

• 120 g rye sourdough
• 120 g wheat sourdough
• 280 g water
• 225 g wheat flour
• 225 g rye flour
• 12 g salt
• Flour for the work surface
• 3 ice cubes

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Cooking/baking time approx. 40 minutes; Total time approx. 16 hours 40 minutes

Combine the two sourdough starters. Combine all ingredients, except the ice cubes, in a large bowl and knead with a food processor for about 8 minutes until a dough forms. If the dough is too sticky, add a little more flour. Cover the bowl and place it in a warm place for 30 minutes. Stretch and fold the dough, taking care not to tear it. Let the dough rest in a warm place for another 30 minutes. Repeat this process at least five times; the dough should rise. Roll the finished dough into a ball on a floured work surface. Place it in a proving basket and refrigerate overnight. The next day, preheat a cast-iron pot with the lid in the oven at 230°C (fan/convection oven) for one hour. Score the bread and, with the parchment paper on, turn it out into the preheated pot. Place three ice cubes between the pot and the parchment paper, then quickly put the lid on. Bake the bread for 30 minutes. Remove the lid and bake the bread for another 10 minutes until crispy.