Rye Mixed Bread 70:30

Ingredients

Steps

1. 1

   Make the pre-ferment5 min · Passive

   Mix the sourdough with the water, then add the flour and mix into a dough.

2. 2

   Let the pre-ferment mature12h · Passive

   Leave the pre-ferment covered to ferment for 12 hours at room temperature.

   TipThe pre-ferment should have visibly risen
3. 3

   Grind the spices3 min · Passive

   Grind the anise, fennel seeds, and caraway in a mortar.

4. 4

   Mix the main dough6 min · Passive

   Knead or mix all ingredients with the pre-ferment in the stand mixer for 5-6 minutes on medium speed.

   TipDough homogeneous and well mixed
5. 5

   Bulk fermentation1h 30min · Passive

   Leave the dough covered to ferment for 90 minutes at room temperature.

   TipDough should visibly rise
6. 6

   Shape8 min · Passive

   Turn the dough out onto the work surface, drag it across the board 2-3 times, shape it smooth, and place it seam-side down in the prepared proving basket.

7. 7

   Final proof50 min · Passive

   Leave the shaped dough piece to prove in the proving basket for 50 minutes at room temperature.

   TipThe dough piece should have visibly risen
8. 8

   Preheat the oven20 min · Passive

   Preheat the oven with a baking steel to 250°C top/bottom heat.

9. 9

   Bake55 min · Passive

   Slide the dough piece onto the hot baking steel, add steam, reduce the temperature to 220°C, and bake for a total of 50-60 minutes.

   TipBake the crust until well browned and crisp