Around the world in classic dishes

Bread

CRUSTY BREAD


CRUSTY BREAD

by Marian Moschen @mannbackt

Ingredients

RYE SOURDOUGH
100 g rye flour (0.85% to 0.96% ash content)
70 g water
5 g active sourdough

WHEAT SOURDOUGH
250 g wheat flour (0.70% ash content)
250 g water
10 g active sourdough

MAIN DOUGH
Rye sourdough
Wheat sourdough
500 g rye flour (0.85% to 0.96% ash content)
150 g wheat flour (0.70% ash content)
350 g water
20 g salt


Preparation

1. Mix the ingredients for the wheat sourdough and allow to rise at 24°C room temperature for 15 to 20 hours.


2. Mix the ingredients for the rye sourdough and also allow to rise at 24°C room temperature for 15 to 20 hours.


3. Once the dough has finished rising, add all the ingredients to a bowl and knead for five minutes.


4. Allow the dough to stand for 20 minutes and then form two equally sized loaves.

5. Place them with the seam facing down in a lightly floured proving basket, cover with a linen cloth and allow to rise for around an hour. The loaves should have visibly gained in volume. If not, allow to rise for another 20 to 30 minutes.


6. Bake the crusty bread with plenty of steam (or in a pot) at 250°C. After 10 minutes, allow the steam to escape (or remove the lid of the pot) and reduce the temperature to 200°C.


7. Bake the bread for around another 50 minutes until golden brown.


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