This rustic sourdough bread is made using a combination of wheat and rye flour for a unique flavor and texture. Together, both flours create a well rounded bread, ideal for sandwiches or just toasted with a bit of butter and jam.
-Sourdough starter (you can use unfed sourdough starter straight from the fridge to make the leaven for this bread) – Water (lukewarm at around 30° C) – Wheat flour (bread flour with a protein content between 12 – 14 %) – Rye flour(light rye flour) – Salt (fine grain sea salt) – Bench scraper (to help shape and handle the dough) – Banneton damit der Teig beim Aufgehen seine Form behält.
Make the leaven and let it rise in a warm spot until active, bubbly and doubled in size.
Mix the active leaven, water and both flours until a shaggy dough forms. Cover the bowl and let it rest on the counter for about 30 minutes. Then, add the salt and knead it in with wet hands.
For the bulk fermentation, let the dough rise in a warm spot for about 4 hours until it looks bubbly and has visibly increased in size (about 50 % increase).
After the bulk fermentation, shape the dough into a batard. Place it in an oval proofing basket and let it rise in the fridge overnight.
The next morning, bake the bread at 230° C for about 30 - 35 minutes until the crust is browned to your liking.