- 200g (7 oz) whole grain rye flour
- 160ml (5 3/8 oz) water
- 20g (3/4 oz) rye sourdough starter
Combine all ingredients in a bowl and stir well. Cover and let rest at room temperature for 16-18 hours. I left it in my proofer at 27°C (81°F) for about 14 hours.
Soaker
- 70g (2 1/2 oz) kamut flour
- 200ml (6 3/4 oz) Pilsener beer
Mix kamut with beer in a bowl or glass with a lid. Cover and put in the fridge over night or until the sourdough is ready.
Main Dough
- Sourdough
- Soaker
- 200g (7 oz) light rye flour
- 200 (7 oz)g all purpose wheat flour
- 14g (2 tsp) salt
- 10g (3/8 oz) fresh wet yeast, or 1 1/2 tsp of Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8 oz) water, mixed and let stand for 10 minutes.
- 75ml (2 1/2 oz) lukewarm water
- 1 tsp diastatic (barley malt) powder, optional, feeds the yeast
Combine all ingredients in a mixing bowl and knead with the dough hook on low speed for 15 minutes. Increase the speed to level 2 and mix for another 4 minutes.
Cover with lid or plastic wrap and let rest at room temperature for 50 minutes. I used my proofer at 27°C (81°F) which took about 40 minutes.
On a well floured surface gently fold the dough from the edge into the middle. Go around the dough 3 times or so until the dough has a little more texture. Flour a round banneton using a sieve and place dough inside with the seam down. Cover with plastic wrap and let rest another 45 minutes at room temperature (I put it in my proofer again for 27°C/81°F for 30 minutes).
Place a shallow baking pan in on the bottom of the oven and fill with ~300ml (~ 1 1/4 cup) of water. Preheat oven to 235°C (455°F).
Turn dough over onto baking sheet covered with parchment paper. Let it sit there for 2 minutes until a few cracks develop and make a few additional shallow cuts into the surface where no cracks occur.
Place on the middle rack of the oven and bake for 10 minutes. Then briefly open the oven door to let out steam and reduce temperature to 215°C (420°F). Bake for another 30 minutes.
Let cool on a cooling rack
Cover with lid or plastic wrap and let rest at room temperature for 50 minutes. I used my proofer at 27°C (81°F) which took about 40 minutes.
On a well floured surface gently fold the dough from the edge into the middle. Go around the dough 3 times or so until the dough has a little more texture. Flour a round banneton using a sieve and place dough inside with the seam down. Cover with plastic wrap and let rest another 45 minutes at room temperature (I put it in my proofer again for 27°C/81°F for 30 minutes).
Place a shallow baking pan in on the bottom of the oven and fill with ~300ml (~ 1 1/4 cup) of water. Preheat oven to 235°C (455°F).
Turn dough over onto baking sheet covered with parchment paper. Let it sit there for 2 minutes until a few cracks develop and make a few additional shallow cuts into the surface where no cracks occur.
Place on the middle rack of the oven and bake for 10 minutes. Then briefly open the oven door to let out steam and reduce temperature to 215°C (420°F). Bake for another 30 minutes.
Let cool on a cooling rack
Based on a reicpe by Peter Kapp, published in "Mein Brot" by HEEL Verlag.
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