Sourdough Bread

The evening before baking, prepare the pre-ferment.

Put 200 g of rye flour, 200 ml of water and 1 tbsp of rye sourdough starter into a bowl.

Mix it well and let it stand for about 10-13 hours.

Into a large bowl, add 600 g of wheat flour (T650), the pre-ferment, 420 ml of water and mix it well.

Cover and let it stand for about 30 minutes.

Then add 2 tbsp of oil, 3 tsp of salt and work it into a smooth dough (you can use a robot).

Put the dough into an oiled bowl and let it ferment for about 2 hours.

During this time, fold the dough at least twice.

Once the dough has risen, lightly oil the surface and your hands.

Then take out the dough and stretch it in all directions so a rectangle forms.

Then roll up the dough and tighten it from the sides so it holds its shape.

Transfer the rolled dough into a banneton dusted with starch and let it rise for about 2-3 hours.

Then heat the oven to 250 degrees Celsius.

Put the bread on a tray lined with baking paper.

After heating, bake the bread for about 10 minutes.

After 10 minutes, lower the temperature to 200 degrees Celsius and bake for about 20-30 minutes.

The bread must sound hollow when tapped from underneath.

The resulting bread is fragrant and tender.