John Myers
Ingredients for 2 servings:
- 1 kg wholemeal flour (einkorn or khorasan), finely ground
- 730 ml water, slightly more for einkorn, max. 750 ml
- 10 g fresh yeast
- 20 g salt
- 15 ml vinegar
- 20 g oil
Instructions
Working time approx. 15 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 50 minutes; Total time approx. 15 hours 5 minutes
The day before, put all the ingredients in a bowl and knead gently for about 6 minutes. Cover the bowl and refrigerate for 6 to 8 hours. Then divide the dough in half and place it in two well-floured, covered proving baskets and let it rise for a further 8 hours (e.g. overnight). Preheat the oven to 250°C fan/convection oven. Quickly turn the loaves out onto a baking tray. Place on the middle shelf of the preheated oven. Add a few splashes of water to create some steam. After 10 minutes, reduce the temperature to 200°C and bake for a further 40 to 45 minutes. Let the loaves cool on a rack. Tips: This also works well with 50/50 wild rye and wheat flour. The proving time is deliberately long to make it digestible. Since the bread is very filling, you can either freeze the second loaf after it has cooled or use the second half of the dough later. The dough can stay in the bowl in the refrigerator for a good two days. It just needs to be kneaded again briefly before further processing if it has collapsed, which usually happens after about 12 hours. Then let it rest for a while. If you don’t have a proving basket, you can also let the dough rise in the bowl. The bread can also be baked in a cast-iron pot. I like to use a spray bottle to create steam in the oven. I also use it to lightly spray the bread with water immediately after baking.
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