Tini's Country Bread

Ingredients for 1 servings:

• 210 g wholemeal rye flour
• 790 ml water, n. B. more
• 20 g sourdough powder, e.g. from Rinatura
• 830 g spelt flour type 630 or 1050
• 10.4 g fresh yeast
• 30 g salt
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 5 minutes

Spelt bread with rye sourdough

Mix together wholemeal rye flour, 300 ml water, and sourdough powder and leave to prove in an airtight container at room temperature for about 20 hours in a bowl. Mix together 310 g spelt flour, 310 ml water, and 0.4 g fresh yeast and leave to prove in an airtight container at room temperature for about 20 hours. The next day, combine the remaining ingredients with the two pre-doughs and knead well. Add a little more water if necessary so that the dough is soft but still pulls easily away from the sides of the bowl. Then leave to prove in an airtight container at room temperature for 1 hour. Then, using a dough scraper, firmly but briefly fold the dough around the outside in towards the center on a floured work surface. Place the dough in a floured proving basket (e.g., made of groundwood) and let it prove with the folded side facing up for about 30-45 minutes, or simply until the oven needs to heat up to 270 °C (525 °F) using conventional oven technology. Immediately place a baking sheet on the lowest level of the oven to heat up. Place bowls of water underneath the baking sheet on the oven floor to create hot steam. As soon as the oven reaches temperature, turn the dough out of the proving basket, seam down (folded side down), onto the hot, ungreased baking sheet. Immediately place it in the oven and bake for 10 minutes at 270°C (515°F) using conventional oven heating. Then briefly open the oven door completely to allow the hot air to escape, close it again, and continue baking at 190°C (375°F) for 15 minutes (“bake with decreasing heat”). Then turn the temperature back down to 270°C (515°F) and bake the bread for another 10 minutes. Wedge a tea towel between the oven door and it stays slightly open. A slightly open oven door ensures a crispy crust. Since every oven is different, always check to make sure the top of the bread isn’t getting too brown. It’s done when you tap the bottom and it sounds hollow. Let the bread cool on a wire rack.