Sourdough bread in a Roman pot

Ingredients for 1 servings:

• 300 g starter, fresh
• 300 g rye flour (type 997 or 1150)
• 600 g spelt flour (type 1050)
• 1 cube of yeast
• 1 tbsp bread spice mix
• 1 tbsp malt (barley malt, dry)
• 2 tbsp beetroot
• 1 tbsp salt
• 600 g water
• Fat for the pot
• possibly grains of your choice

Instructions

Working time approx. 10 minutes; Rest time approx. 3 days 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 days 1 hour 50 minutes

with spelt flour

First, make the sourdough. On the first day, mix 100g of rye flour with 100g of water and let it rise for 24 hours. On the second day, mix in 100g of rye flour and 100g of water and let it rise for 24 hours. On the third day, mix in 100g of rye flour and enough water to form a thick slurry and let it rise for another 24 hours (always covered). The sourdough should now be ready. You should see bubbles. We now have about 550g of sourdough starter. Remove 300g of this (as the new starter) and store it in the refrigerator. Mix the remaining 250g of starter with the rye flour, spelt flour and a little water. Add the remaining ingredients. Dissolve the yeast in 600g of warm water, add it to the mixture and knead with a hand mixer until you have a soft dough. You can add other grains to taste. Grease the Römertopf (I use baking margarine), pour in the dough, put the lid on and let it rise (warm) for about 45 minutes or until it has risen well. Place the bread in a cold oven. Set the temperature to 240°C (top/bottom heat). When this temperature is reached, reduce it to 220°C and bake for a further 25 minutes. Then remove the Römertopf, remove the bread and bake it for about 10 minutes, depending on the desired browning, at 200°C. Steam it twice in between. Do the tap test; the bread should sound hollow at the bottom. If not, continue baking uncovered, depending on how you feel. The Römertopf does not need to be soaked if it goes into the cold oven. The bread weighs about 1700g, has a great crust and light crumb, is easy to slice and stays fresh for a long time. Note: For an older, strong sourdough starter, you only need to add 50 g of starter to the flour.