If you don't have your own sourdough, you can use a purchased one for this first step. The internet also offers a plethora of recipes to "breed" one yourself. Wherever: 1 tbsp is enough as a starter. There are enough bacteria in it. Wheat flour type 1600 is also known as Ruchmehl and originally comes from Switzerland. It contains more protein, minerals and vitamins than other wheat flour, because the surface layer is also ground. Wheat flour type 1050 can also be used as a substitute.

Mix one tablespoon of the sourdough with the wheat flour and the water and leave to work in a bowl with a lid for 24 hours at room temperature

Weigh the ingredients for the main dough. The amount of water depends on the nature of the flour used. So restraint and rather add something if the dough is too dry. Add the sourdough. The bread clover is a pure flavor ingredient and also a matter of taste.

Mix for 5 min with the food processor on the lowest setting and a further 5 min on the next setting. If necessary, add more water. Let ferment for 90 min at room temperature and stretch and fold again every 30 min. Then put the dough in a bowl with a lid in the refrigerator for 3 days.

After this time, acclimate for 1 - 2 hours at room temperature. Shape the bread and let it rest in the proofing basket for 2 hours. Preheat the oven to 230 ° C. If a baking stone is used, cut into the bread for at least 40 minutes and bake with plenty of steam for the first 10 minutes. Then reduce the heat to 210 ° C and bake for 40 minutes without steam. In the last 5 minutes of the baking time, I give another burst of steam to get a slightly shiny, crispy crust.

Take the bread out of the oven after a total of 50-55 minutes baking time and let it cool on a rack. The bread has a crumb with wild bubbles and is extremely tasty.