Wheat-rye sourdough bread in root look

Ingredients for 1 servings:

• 60 g sourdough
• 220 g rye flour type 997
• 220 ml water
• 100 g wholemeal rye flour
• 665 g wheat flour type 1050
• 200 g wheat flour type 550
• 580 ml water
• 15 g salt
• 15 g sugar
• some nutmeg
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 55 minutes; Total time approx. 15 hours 25 minutes

First, mix the ingredients for the sourdough and let it stand (overnight) until it is well-mixed and has a thin paste. Add all the remaining ingredients and knead well (about 6 1/2 minutes with a food processor). Then, depending on the consistency of the starter, let it rise for about 1.5 hours. Just before the end of the rising time, preheat the oven to 230°C (450°F) using a fan oven. Place a container (e.g., a small casserole dish) with water in the oven to steam the dough. Divide the risen dough into 4 equal parts. Don’t skimp on the flour. From each of the two parts, make two sausages the length of the baking sheet and place them on the baking sheet. Twist the sausages together. Twist the other two parts in the same way. Place immediately in the oven and bake at 230°C (450°F) for 30 minutes. Then reduce the temperature to 180°C (350°F) and bake for another 25 minutes. Note: You may need to experiment a bit to determine how long to let the dough rest. I’ve found that 1 to 2 hours is the best time. If it’s left standing too long, it becomes almost liquid and you can’t shape it into loaves anymore—then the only solution is a baguette mold. You can vary the flours. If you use the same grind size, the water amount will be roughly the same. For example, if you use more whole-wheat flour, you’ll need more water.