Flour, Water, Salt and Yeast

Only the most basic ingredients go into this sourdough bread: Flour, water, salt and yeast. And since this is 50/50 rye/wheat I decided to use 50/50 rye/wheat sourdough, as I did very successfully with the Sourdough Duo the week before.You can also make a bigger batch of one or the other type of sourdough. Total proving time on backing day is relatively long with around 5 1/2 hours, but there is one period of 4 hours where nothing else needs to be done, making the process easier to plan.

Wheat Sourdough

• 45g (1 1/2 oz) all purpose wheat flour
• 45ml (1 1/2 oz) water
• 5g (1/4 oz) wheat sourdough starter

Combine ingredients in a bowl and stir until smooth. Cover and let prove at room temperature for 12-14 hours.

Rye Sourdough

• 45g (1 1/2 oz) whole grain rye flour
• 45ml (1 1/2 oz) water
• 5g (1/4 oz) rye sourdough starter

Combine ingredients in a bowl and stir until smooth. Cover and let prove at room temperature for 12-14 hours.

Main Dough

• Wheat sourdough
• Rye sourdough
• 350g (12 1/4 oz) light rye flour
• 350g (12 1/4 oz)  all purpose wheat flour
• 420ml (1 3/4 cups) water
• 21g (3/4 oz) fresh wet yeast, or 3 tsp of Active Dry Yeast, 1 1/2 tsp of sugar and 75ml (2 1/2 oz) water, mixed and let stand for 10 minutes.
• 16g (2 1/4 tsp) salt

Combine all ingredients in a mixing bowl and stir well. Knead with the dough hook on low speed for 3 minutes. Increase speed to 2 and knead for another 10 minutes. Cover with lid or plastic wrap and let prove at room temperature for 4 hours.

On a floured surface quickly knead the dough and form into elongated shape. Place in with rye flour dusted rectangular banneton (seam up), cover with plastic wrap and let prove at room temperature for another 90 minutes.

Place shallow rectangular baking pan on bottom rack of the oven and fill with ~ 300ml (10 oz) of water. Preheat oven to 250°C (485 °F).

Turn dough over onto baking sheet covered with parchment paper. Make 3 diagonal cuts into the surface of the dough, about 5mm (1/4") deep and transfer to the oven; place on middle rack. Bake for 10 minutes, then open oven door to let out remaining steam and reduce temperature to 210°C (410 °F). Bake for another 40 minutes.

Let  cool on cooling rack.

Based on a recipe by Bäcker Schlüter, in "Deutschlands bester Bäcker" published by  Johann Lafer for Gräfe & Unzer.