Franconian Style Peasant Crusts
Servings: 4 people
Ingredients
Franconian style peasant crusts
sourdough
- 165 g Organic rye flour 1150
- 165 ml Lukewarm water
- 20 gr Starter culture - sourdough made from rye flour
Main dough
- 300 ml Lukewarm water
- 350 g Sourdough see above
- 8 g Fresh yeast
- 300 g Organic rye flour 1150
- 125 g Wheat flour 1050
- 125 g Wheat flour 550
- 1 tbsp Honey (remainder of Finnish honey ice flower)
- 15 g Salt
Instructions
sourdough
- For the sourdough, add organic rye flour, * Starterkulter - sourdough made from rye flour and stir the lukewarm water in a glass bowl, cover it with foil and let it rest for 20 hours in a warm place.
Main dough
- Take a mixing bowl / food processor and pour in the lukewarm water. Add fresh yeast and the sourdough mentioned above. Mix everything together briefly. Now add the weighed flour types one after the other.
- Add honey, salt and then knead the whole thing. Place the bread dough on a floured work surface and knead with your hands. Then lightly oil a bowl and place the round bread dough in it. Cover and put in a warm place and let RISE for 40 minutes.
- After GOING, put the bread dough again on a floured work surface and fold, stretch and round it there. Place the end down in a floured proofing basket - dust the bread dough with flour and cover again and place in a warm place, let RISE for about 45 minutes.
- Heat the oven to 250 ° degrees top / bottom heat. After GOING, carefully turn the bread dough in the proofing basket onto a heated baking sheet. Bake the whole steam and about a quarter (15 minutes) hour. Then open the oven door once, briefly, and let the steam escape.
- Close again and switch the oven temperature down to 200 ° degrees top / bottom heat and finish baking for about three quarters (45 minutes) of an hour. Take out later and let cool down. The bread has a very nice, dark, firm crust.