Sourdough bread à la Dia

Ingredients for 1 servings:

• 100 g rye flour
• 100 g whole wheat flour
• 20 g starter
• n. B. Water, warm
• 100 g rye flour
• 125 g spelt flour
• 175 g wheat flour
• 15 g salt
• 1 tbsp honey
• 250 ml water, warm, up to 300 ml

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 50 minutes; Total time approx. 16 hours 20 minutes

The day before, make the pre-dough from the above ingredients, adding just enough water to achieve the consistency of a sponge cake. Cover and let stand overnight. The next day, mix all the other ingredients with the pre-dough and knead. Let rest for 30 minutes. Then knead thoroughly again (I do this by hand). Form and flatten the dough into a ball. Place it seam-up in a proving basket (I don’t have one, so I simply place a floured cloth in a bowl and use it as a proving basket) and let it rise for 2-3 hours. Preheat the oven to 250°C (480°F), place the bread on the baking sheet, make one or two deep cuts, and then place it in the oven. Add water to the oven and spray the bread. Reduce the heat to 220°C (420°F). After 10 minutes, open the oven and let out the steam, then reduce the heat to 180°C (350°F) and bake for another 40 minutes.