Translation from French...
Sourdough starter
Rye flour / water – 1:1 Leave to rise for approx. 5 days
- Add a little flour and water – 1:1 – every day
First step – pre-dough
150 g sourdough starter 454 g rye flour 454 g lukewarm water 1/4 tsp potassium carbonate
- mix with a wet wooden spoon (do not knead)
- cover and leave to rise for 12 hours
Step 2 – Finish the bread dough
Add... 300 g rye flour 15 g salt Cumin (optional, traditional)
- Mix with a wet wooden spoon (do not knead)
- Cover and leave to rest for 3–4 hours
Step three – baking
Place in a bread pan. Bake at 230 °C for approx. 15 minutes. Finish baking at 180 °C for approx. 60–90 minutes.
After baking:
- Leave to cool for 24 hours. ! Do not cut into it before then - under any circumstances !
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