Ingredients
- 500g white flour
- 300g wholewheat flour
- 100g rye flour
- 300g starter (120% hydration)
- 500g water
- 18g salt
Method
- Mix flours and water
- Leave for 30 mins
- Add starter and salt
- Knead. In my BOSCH 1600W MaxxiMUM machine c. 9 mins:
- c.4 mins slow (“speed 1”)
- c. 5 mins fast (“speed 3”)
- Let the dough rise for c. 8 hrs
- Shape (I shape 2 batons from this amounts)
- Let rise for another hour
- Bake in pre-heated oven at 230C for 45 minutes, with cup of water at the bottom
- First 15 min low rack with rack on top
- After that middle rack with to rack removed for another 30 minutes
Inspired by Das Brot
- I use a bit more wholewheat compared to Das Brot.