Sourdough Bread

Mix all ingredients except the salt, sugar and 50 g of whole wheat flour in a wide bowl.

Press an indentation into the flour mixture until it reaches the bottom and fill 100 ml of the lukewarm water into the indentation. Melt the yeast in another 100 ml of water and mix it with the 50 g of whole wheat flour and the sugar to make a thin dampfl.

Keep warm and let rise for about half an hour, the dough should have increased in size and should have small bubbles. Then add the dampfl and the sourdough to the main quantity of flour form and knead together.

In the rest of the water, let the salt melt, then first release the rest of the pre-dough from the baking bowl and then release the rest of the sourdough also from its baking bowl, gradually adding the water with the rests to the main dough. Knead the dough well (10 to 15 min, strong mixer with dough hook) sprinkle with a tiny bit of flour, remove from the baking bowl, form a ball and place it on a lightly greased tray to warm and leave for 45 min.

Then knead again on a floured work surface for about 5 min, form into a roll and press evenly into a loaf pan or possibly shaped into a loaf on a greased baking sheet. Cut diagonally several times with a sharp kitchen knife and brush with water. Let rise again for approx. 45 to 60 min. and then place together with a shallow bowl of boiling hot water in the oven set on high.

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