Sourdough Spelled Bread

This bread is for stockpiling. I then freeze it in portions. Here in no man's land there is no good baker. It is the first time that I have tested a ready-made sourdough mixture and I have not baked with dry yeast either. But "man" has to learn. The bread turned out super delicious. Try it out.

Sift the flour into a bowl.

Put the lukewarm water in a bowl, stir the baker's yeast with the sugar into the water, and then let stand until the yeast starts to foam.

Knead the sourdough mixture in the bags well, cut open and stir into the yeast mixture. Now add this yeast-sourdough mixture to the flour and knead everything vigorously until a smooth dough is formed. The longer the dough is kneaded, the better the pores will be later in the bread.

Cover the dough and let it rest for approx. 20 minutes at room temperature. In the meantime, grease 2 baking tins.

Knead the dough again vigorously and distribute it between the two baking tins (see picture), whereby the tins should only be half full. Cover the tins and let rest for about 30 minutes until the dough has doubled in volume.

Preheat the electric oven to 220 degrees top / bottom heat. Put a bowl of hot water in the oven. The evaporation creates a nice crust for the bread.

Bake on the middle rack for 15 minutes at 220 degrees, then switch back to 180 degrees and bake for another 45 minutes.

Take the loaves out of the mold, brush them well with hot water and bake again at 180 degrees for about 10 minutes, this results in a nice, strong crust.