Ingredients portion 12
Wheat flour 700 g
Rye flour 150 g
Salt to taste
Water 575 ml
Fresh yeast 10 g
Cooking instructions 4 hours
1 Mix 200 g wheat flour, 50 g rye flour, 5 g fresh yeast, salt and 175 ml water for the starter. Stir and leave to rise for 4 to 6 hours.
2 Add 5 g yeast, 500 g wheat flour, 100 g rye flour, salt and 400 ml water to the starter. Knead the dough, form a ball and leave in a bowl dusted with flour, cover and leave for 1 hour.
3 Place the dough on the surface, knead, shape into a ball and cover and leave for another 1 hour.
4 Repeat this action and leave it for another 30 minutes.
5 On a floured surface, divide the dough into 2 portions, shape into balls and leave for another 1.3 hours under a cloth.
6 Place the loaves, seam side down, on the lined baking tray with flour and make a circular cut in each one with a sharp knife.
7 Preheat the oven to 250 degrees.
8 Spray the walls of the oven with cooking spray, place the loaves and bake for 5 minutes.
9 Reduce the temperature to 220 degrees and bake for another 25 to 30 minutes.