John Myers
Ingredients for 1 servings:
- 100 g rye sourdough
- 500 g wholemeal rye flour
- 400 g whole wheat flour
- 50 g wheat semolina
- 1 tsp fennel
- 1 tsp caraway seeds
- 1 tsp coriander
- 25 g salt
- 100 g flaxseed
- 730 g water, lukewarm, not above 30 °C
Instructions
Working time approx. 30 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 1 hour; Total time approx. 23 hours 30 minutes
You can find information on how to make and maintain sourdough in various forums on CK. Don’t lose heart if you’re just starting out—you’ll get there! And it’s worth it. Homemade bread not only tastes better, it’s simply wonderful to eat or enjoy something you’ve “created” yourself. Good bread takes time. This bread needs about 24 hours, as the sourdough is processed in three stages. This adds flavor and allows the dough to rise well. I’ve included the times for guidance, roughly based on how I do it. Alternatively, you can create a schedule backwards, as it suits your specific needs/conditions. Day 1: Around 2:00 p.m., remove the sourdough from the refrigerator and let it acclimatize if necessary (this isn’t necessary). Place it in a bowl and add 100 g of wholemeal rye flour and 100 g of lukewarm water. Mix with a spoon until no flour clusters are visible. This dough should rest for 6-8 hours at around 30°C, covered (with a plate or lid). I place the bowl in the oven and turn on the light. Around 10 p.m. Add 100 g of rye flour and 100 g of lukewarm water to the dough, mix again, and let stand at room temperature (around 22°C) for another 6-8 hours. Day 2: Around 6 a.m. Add another 100 g of rye flour and 100 g of lukewarm water and mix. Now let the dough continue to mature in a cool place. I place the bowl in a cool room (around 18°C). Around 11 a.m. After 4-5 hours, it’s time to finish the dough. First, take 100 g of the sourdough starter, pour it into a clean jar, and put it in the fridge. This is the starter for the next loaf of bread. Now add the following ingredients: 200g wholemeal rye flour 400g wholemeal wheat flour 50g semolina added (the semolina is not necessary and can be replaced with 50g wholemeal wheat flour) 25g salt 100g linseed Grind the fennel, caraway and coriander and add as bread spice. You can also use store-bought bread spice, but I always grind it fresh as freshly ground spice offers more flavor. Add approx. 430g lukewarm water. Now I let the dough knead in the food processor for approx. 10 minutes on a low speed with the dough hook. This creates a sticky dough that does not come away from the side or bottom of the bowl (like conventional yeast dough, for example). Push the dough together every now and then, as the dough tends to push up at the edge. Once the dough is well mixed, let it rest, covered, for approx. 30 minutes; longer is ok, but no less is recommended. Then (around 12:00 p.m.), the dough is tipped onto a work surface dusted with semolina or flour. Dust the dough with semolina/flour on top and knead with dry or floured hands. Always make sure there’s enough flour/semolina underneath the dough. I always knead the dough with the heel of my hand away from me and push it back together. Then turn it by 90°C and repeat several times until it has a certain tautness. I finish the last round by pinching the resulting “seam” (the end) tightly closed. Now line a proving basket (or bowl) with baker’s linen—a fresh kitchen towel or tea towel will also do—and place the dough in it with the end facing up. Let it rest and rise for about 3 hours. When is the dough ready for the oven? The best way to test is to use the finger test: poke your finger into the dough. – If the dough springs back immediately, it’s not ready yet. – If it springs back slowly, about 3/4, it’s almost ready and can already go in the oven. – If it only springs back 1/4 to 1/2, I bake it. Preheat the oven to 250°C (top and bottom heat) and place a cast-iron pot with a lid inside. Once the oven is heated, tip the dough into the pot with the end facing down. If necessary, cut the top (depending on the shape, either diagonally to the long axis or crosswise for a round shape), put the lid on and bake for a good 60 minutes. Cutting the dough creates a great “curve” where the dough spreads well during baking. If you don’t cut, the bread will tear in places and you’ll get a rustic look. The bread is done when the crust is dark brown and the bread sounds hollow when tapped on the bottom. Remove from the pot and let cool on a wire rack. Variations: herbs (thyme, nettle), grated carrot, seeds (sunflower, pumpkin…) etc. There are no limits to your imagination.
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