Cook Time | 980 minutes |
Servings |
Ingredients
- 500 gram Flour wheat / Flour 250 g-in the sourdough, 250 g-in the dough
- 345 milliliters Water 150 ml sourdough, 195 ml - in the dough
- 9 gram Salt
- 3 gram Yeast fresh
- 50 gram Flour rye
Ingredients
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Instructions
- Put the workpiece in a proofing basket or between the folds of well-grated flour linen fabric. Cover with tape. During 70 minutes. Before baking, make cuts. Preheat the oven with a stone (inverted baking sheet) to 230 degrees, put a smaller baking tray with boiling water on the bottom. Carefully transfer the spaced workpiece and bake for 10 minutes with steam. Then remove the steam, reduce the heat to 210-220 degrees and bake, minutes 25-30. To avoid burning the crust, cover the browned bread with foil.Ready bread to cool on a lattice, under a linen towel.
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