Sourdough cream bread

Ingredients for 1 servings:

• 25 g rye sourdough starter
• 120 g rye flour type 1370 or wholemeal
• 200 ml water
• 500 g wheat flour type 550
• 250 ml water
• 2 tbsp olive oil
• 14 g salt
• 300 g crème fraîche
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 leek(s)
• 1 tsp salt
• Pepper, from the mill

Instructions

Working time approx. 40 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours

In the morning, mix the sourdough starter, 200 ml of water, and rye flour thoroughly, cover, and let stand for about 6-8 hours. Bubbles should form. About 1 hour before baking, add the ingredients for the main dough and knead briefly. Cover the dough and let stand for about 1 hour. In the meantime, preheat the oven to 250 degrees Celsius and prepare the topping. To do this, mix the crème fraîche with the teaspoon of salt until smooth and cut the bell pepper and leek into small cubes. Divide the dough into 4 pieces on a well-floured work surface. Dust each piece well with flour, flatten with your hands, pull apart, and place on a floured baking sheet. Two flatbreads will fit on a baking sheet. Spread the flatbreads with the crème fraîche, distribute the bell pepper pieces evenly over the top, and bake for about 20 minutes. When they come out of the oven, immediately sprinkle with the leek pieces, add some freshly ground pepper and serve.