Sourdough Bread with Rye and Smoked Flour – Wheat Flour Type 1050

Mix the old sourdough with 100 g of tap water (“new” sourdough without tap water). Ruch flour and rye flour in bowl strain. Make a bulge in the middle of the flour. Pour in the sourdough. Stir in a little flour. Cover with a damp dishcloth and let stand for one night.

The dampfl forms a crust. It does not matter. Add salt to the dough. Using a dough scraper or a wooden spoon, gradually add 450 g of tap water and possibly bread spices. Knead properly with your hands. Cover with a damp cloth and leave in a warm place for at least 6 hours. If necessary, make the dishcloth damp again. Turn dough out onto a work surface lightly sprinkled with smoke flour (not rye flour!). Knead for 5 min. Take away a 150 g piece. Arrange remainder into a ball. Split this into four pieces that are large on the spot. Knead each part again and arrange into a loaf. Place on a baking sheet lined with parchment paper or greased if necessary. Cover with a damp dishcloth. Let rise for at least 2 hours. Place a gratin dish filled with boiling hot tap water on the bottom of the oven. Turn on conventional oven to 220 °C , fan oven to 200 °C , gas oven to level 4-5. Brush the loaves with 2 tablespoons of sunflower oil, cut them crosswise and put them in the oven. Total baking time 1 hour. After 40 min. turn over to the other side.

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