Three-Grain Sourdough with Altus

This is the first time that I used stale bread ("altus") in a dough. I came across recipes using that technique several time but never really had any (especially since I usually have grains or seeds in my bread which may not fit the recipes). This time I had some so I tried it and it turned out great. Super tasty. After several weeks of trying out different new recipe books another great Ketex recipe.

Sourdough

• 140g (5oz)  whole grain rye flour
• 110ml (3 3/4oz) water
• 14g (1/2 oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover and let proof at room temperature for 16-20 hours.

Soaker

• 115g(4oz) rye meal
• 25g (7/8oz) oat flakes
• 125ml (1/2 cup) warm water (~ 60°C/140°F)
• 10g (1 1/2 tsp) salt

Combine rye meal, oat flakes and salt in a bowl, give it a quick stir and pour over the water. Cover and let rest at room temperature for 16-20 hours.

Altus

• 25g (7/8oz) dry, stale bread
• 25ml (7/8oz) water
• 1g fresh yeast, probably around 1/8 tsp of dry yeast if you're using that.

Dice the bread into very small pieces and mix with water and yeast. Cover and let rest at room temperature for 16-20 hours as well.

Main Dough

• Sourdough
• Soaker
• Altus
• 95g (3 3/8oz) light rye flour
• 150g (5 1/4oz) all purpose wheat flour
• 90ml (3oz) water
• 9g (5/8oz) fresh yeast or 1 1/4 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 1/8oz) of water, mixed and let stand for about 10 minutes
• 1 tsp barley malt powder (optional, helps the yeast rise)
• oat flakes to roll bread in

Combine all ingredients in a mixing bowl and stir for 7 minutes (speed 1 on kitchen aid mixer). Let rest for 20 minutes. Form dough into oval shape, brush with water and roll in oat flakes. Transfer into banetton, cover with plastic wrap and let proof  at 90°F (32°C) for 1 hour. You get get to that temperature by putting the basket into the oven with just the light on.

Preheat oven to 465°F (240°C).

Place parchement paper on a baking sheet and turn dough over on it. Cut 1/4 inch into the dough along the long side of the bread. Cover with cloth and let rest for another 15 minutes.

Place in the oven (second level from the bottom), spray in a lot of water and let bake for 15 minutes. Open the oven door to let out steam, reduce temperature to 375°F (190°C) and bake with falling temperature for another 40 minutes.

Let cool on a cooling rack.

The original recipe (German language) on ketex.de makes for two breads.