Here is another recipe for a bread that made already its ways through some blogs until I finally bake it. It started at Sourdough the angry baker, then Daniela from vegetarian gustos si sanatos baked it and at least Zorra from 1x umrühren bitte was very pleased with the recipe. Each of the breads appeared at Yeastspotting, too. The Name remembered me vaguely of something, and finally it came to my mine that I bookmarked this recipe in 2010 when Jeremy from Stir the pots posted the recipe.
I stick nearly complete to the recipe (I just skip the 10g of whole wheat flour – to lazy to mill this amount of wheat), and use Jeremeys instruction for kneading, which is rather short and developed the gluten network with stretching and folding the dough.
The recipe is really great: An easy-to-handle dough, great oven spring, open crumb, crispy crust and a delicious taste.
- 120g Water
- 20g Sourdough
- 120g Flour Type 550
- 660g flour Type 550
- 80g whole rye flour
- 480g Water
- 5g fresh yeast
- 17g Salt
In the evening mix water, flour and starter for the sourdough and ferment for about 10 –12 hours at 25°C.
Mix sourdough, flour and water, then rest for 30-45 min (autolysis). Then add salt and yeast and knead it for about 5 min at low speed.
Ferment for 1,5 hours. Fold the dough two times during this time.
Half the dough and form each half to a loaf. Place each loaf in a proofing basket, with seam side up.
Proof for 60 min.
In the meantime heat the baking stone at 250°C.
Prior to baking, slash the loaves lengthwise and bake the breads for 10 min with steam at 250°C then reduce temperature to 220°C and bake for another 35 min.