Wheat Sourdough Bread

This wheat sourdough bread is my favorite right now and I bake it almost twice a week. It has wonderful pores and a crispy, crispy crust and it really tastes like a bakery.

Put the sourdough, the wheat flour, the whole wheat flour, the fresh yeast and the water in a large baking bowl and knead with the hand mixer on the lowest setting until you can no longer see any dry flour.

Cover the bowl with cling film and let stand for 45 minutes.

After this time, add the salt to the dough and knead for 10 minutes with the hand mixer on medium speed. The dough becomes more and more elastic and at the end it loosens completely from the edge of the bowl.

Cover and let rise for another 15 minutes.

Place the dough very carefully on a floured work board and briefly shape it into a ball and place with the seam up in a lightly floured proving basket. Alternatively, line a bowl with a clean tea towel, dust with flour and place the dough in there. Cover with a clean kitchen towel and leave to stand for another 15 minutes at room temperature.

Carefully tilt the bread onto a baking board lined with baking paper and cut crosswise at the top with a tomato knife or a razor blade, then lift the bread with the baking paper onto the baking sheet and bake with steam for 15 minutes at 250 ° C. Then open the oven door to let off the steam and bake for another 30 minutes at 220 ° C. The finished bread should have a nice dark crust and sound hollow when you tap the bottom! Then let cool on a rack! I usually enjoy a slice warm, with butter and salt ... simply heavenly

With the specified amount of water of 325 ml you have a slightly firmer dough that can be worked and shaped easily. With the amount of water of 375 ml, the dough becomes a little stickier and softer, but it gets better and larger pores and is therefore also more juicy. It's best to try it out and choose the amount that suits you best. I always take 375 ml of water. Good Appetite

Bake with steam: I put a second baking sheet in the oven. If you don't have one, you can use a large, fireproof, flat bowl. This tray or tray is also preheated. As soon as I put my bread in the oven, I put a cup of water, approx. 50 ml, on the hot tray! Caution, very hot steam is generated! Be careful because of the risk of burns! With a flower sprayer, I also moisten the walls of the oven properly and close the oven door so that plumes can form. The bread bakes for 15 minutes at 250 °. After this time, open the oven door to let off steam. With the remaining steam, the bread gets a super nice crust and is ready to be baked.