- 520g wheat flour (type 550, or most similar = all purpose flour)
- 80g rye flour (type 1050, or most similar = medium dark rye flour)
- 50g sourdough
- 10g yeast
- 10g salt
In a bowl mix the sourdough with 100g of the wheat flour and 100ml cold water. Cover the bowl with clingfilm and let the dough rest for about 15 hours.
On the next day, add the rest of the wheat flour, the rye flour, the yeast and the salt. Knead the ingredients together – I used a hand mixer equipped with dough hooks for this task. Knead the dough on a slow speed for 3 minutes, then on a fast setting for another 5 minutes.
Cover the bowl with a clean tea towel (cotton or linen) and let the dough rest and rise for about 1 hour.
Divide the dough into two parts and shape and round the dough on a floured work surface. Cover these balls with the tea towel again and let it rest for 15 minutes. Shape the dough parts round once more or long depending on which type of basket you are using for proofing. Let the dough proof in the baskets lined and covered with flour dusted tea towels for 1,5 hours.
Preheat the oven to 230°C top and bottom heat. Put a large casserole dish or a deep baking tray to your oven to heat it up as well. Carefully transfer your loaves to a lined baking tray and slice the top (if you shaped long loaves, preferable slightly along the side).
Put the tray with your breads into the oven (at a medium level, with the deep baking tray or casserole dish below). Add half a litre of cooking water to the deep baking tray / casserole dish and close the oven immediately. Let the bread bake for about 35 minutes. Let it cool down on a cooling rack before cutting it.