Spelt and Rye Sourdough Bread

Preparation:

Sourdough

Mix all ingredients with a cooking spoon until no more flour nests are visible. Cover, but DO NOT close tightly, let rest for twelve hours.

The twelve hours should be adhered to. In case of an emergency 🙂, proceed with the dough a bit earlier. If the sourdough rests for too long, it can become overproofed. Overproofing is primarily indicated by the dough collapsing back on itself or losing its tension.

The bread rests at room temperature, with the optimal range being 20-24 degrees Celsius. Suitable covers include matching lids for bowls, plates, or plastic wrap. Moist towels or cloths are not optimal as they can cause the dough to dry out underneath.

Bread dough

The bread dough is prepared after the sourdough’s twelve-hour resting period. Before preparing the bread dough, take about 2 tablespoons of sourdough starter, put it in a glass, and store it in the refrigerator until the next time you bake bread.

For the bread dough, add water, salt and bread spice to a mixing bowl, add sourdough and flours. Knead on the smallest setting for approx. 3-5 minutes in the food processor.

The dough is very soft after kneading and does not detach from the edge of the bowl? Perfect! 🙂

Cover the bread dough loosely with a lid or plate and let it rest for three hours at room temperature.

Now dust a fermentation basket with flour or lay it out with a linen cloth and dust it with flour.

Then generously flour the work surface, place the (sticky) bread dough in the center. Quickly encase the dough in a circle using a dough scraper, and then place it seam side down into a well-floured proofing basket.

Let the bread rest for another hour.

After 30 minutes of rest, place the pot with lid, alternatively a baking tray, in the oven and preheat at 240 degrees for 30 minutes.

Baking in a pot:

Remove the preheated pot from the oven and invert the bread directly into the pot. Now return it to the oven and bake for 20 minutes at 240 degrees Celsius. After the 20 minutes of baking time, take the lid off the pot, lower the heat to 220 degrees Celsius, and continue to bake for another 20 minutes.

Baking on a baking tray:

Flip the bread onto the preheated baking sheet and place it in the oven. Pour 150ml of water directly beneath the baking sheet into the oven. Quickly close the door and bake the bread for 13 minutes at 240 degrees Celsius with convection. Then reduce the heat to 180 degrees Celsius and continue baking for another 45 minutes.

Remove the bread from the oven and let it cool on a rack. Then cut into slices with a sharp bread knife and enjoy. You can also use our pizza stone to bake delicious bread.

Ingredients:

Sourdough

Bread dough

For Baking on the Baking Sheet: