Strong Country Bread

Rye sourdough

1. Take a small bowl and add the rye flour. Add lukewarm water and * Starterkulter – sourdough made from rye flour. Mix everything together well, then cover and let rest / mature at room temperature for about 14 hours.

Main dough

1. The next day, take another bowl / food processor and add the rye sourdough first. Then add the durum wheat flour, wheat flour and the cold water. Knead for 2 minutes and then rest for 20 minutes. Then add the salt & the crumbled fresh yeast. Knead again for another 8 minutes.
2. Then cover the whole thing and put it in a warm place for about 2 hours. While the dough is resting, stretch and fold the whole thing once or twice. After that, the dough should have at least doubled and should have fermentation bubbles.
3. Now flour a work surface with flour and place the proofed dough on top. Press the bread dough slightly flat so that the fermentation bubbles do not completely disappear. If you like, work the bread dough for a long time and work it gently, but still tightly.
4. Lightly grease a baking pan and pour the formed dough into it. If you don’t have one, you put it in a floured proofing basket or none with the end up and let it GO again for one (1) hour. In the meantime, preheat the oven to 230 ° degrees top / bottom heat.

to bake

1. When it is preheated, put in the baking pan with the bread dough (cut beforehand) and place on the lowest rail. Spray the oven walls with water to create steam. Put on a stone without the baking pan. Fill a vessel with water, put it down and close it quickly.
2. Bake for 10 minutes, then switch down to 210 ° degrees and bake for 1 hour to the end. The darker the crust, the tastier the bread will be. Take out later and let cool first in the form, then completely on a grid.