Ingredients
Recipe for 1 loaf:
Pre-dough from old bread:
Old Bread: 90g
Water 80°C: 90g (100%)
Pre-dough sourdough starter:
Rye Flower: 192g
Water 50°C: 216g (112%)
Sourdough: 38.4g (20%)
Salt: 4g (2%)
Main dough:
Rye flour: 294g
Pre-dough old bread: 180g (61%)
Pre-dough sourdough starter: 450g (153%)
Water: 204g (69%)
Salt: 9g (3%)
Bread spice: 3g (1%)
Instructions
Prepare the ingredients for the pre-dough 12 hours in advance.
The next day, mix all the ingredients together with a food processor. Make sure that the flour is completely mixed with the rest of the ingredients.
Leave the mixing bowl to stand for 30 minutes and then form into a ball on the work surface and place floured into a proofing basket.
After 30 minutes or 1 hour, if necessary, repair any cracks on the surface with flour. After about 3-5 hours, turn the bread dough out of the proofing basket and preheat the oven to 250°C.
After 30 minutes, place in oven and bake at 250°C dropping to 220°C for the first 10 minutes with steam for a total of 60 minutes.
Let the bread rest for at least 12 hours before cutting. Better 24 hours.
