Sauerteigbrot mit verschiedenen Saaten
Directions
- 1Mix the flour and water (Autolyse).
- 2Mix the flour and water (Autolyse).
- 3Mix the flour and water (Autolyse).
- 4Add the starter and salt; knead for about 6 minutes.
- 5Add the starter and salt; knead for about 6 minutes.
- 6Add the starter and salt; knead for about 6 minutes.
- 7Perform the first stretch and fold.
- 8Perform the first stretch and fold.
- 9Perform the first stretch and fold.
- 10Perform the second stretch and fold.
- 11Perform the second stretch and fold.
- 12Perform the second stretch and fold.
- 13Perform the first coil fold; add the seeds.
- 14Perform the first coil fold; add the seeds.
- 15Perform the first coil fold; add the seeds.
- 16Perform the second coil fold.
- 17Perform the second coil fold.
- 18Perform the second coil fold.
- 19Perform the third coil fold; place the dough on a floured surface.
- 20Perform the third coil fold; place the dough on a floured surface.
- 21Perform the third coil fold; place the dough on a floured surface.
- 22Shape the dough and place it in the proofing basket.
- 23Shape the dough and place it in the proofing basket.
- 24Shape the dough and place it in the proofing basket.
- 25Proof overnight in the refrigerator.
- 26Proof overnight in the refrigerator.
- 27Proof overnight in the refrigerator.
- 28Preheat the oven to 250°C (top/bottom heat).
- 29Preheat the oven to 250°C (top/bottom heat).
- 30Preheat the oven to 250°C (top/bottom heat).
- 31Bake for 25 minutes with the lid on.
- 32Bake for 25 minutes with the lid on.
- 33Bake for 25 minutes with the lid on.
- 34Remove the lid; bake for another 20-25 minutes at 210°C.
- 35Remove the lid; bake for another 20-25 minutes at 210°C.
- 36Remove the lid; bake for another 20-25 minutes at 210°C.
- 37Remove the bread and let it cool for at least an hour.
- 38Remove the bread and let it cool for at least an hour.
- 39Remove the bread and let it cool for at least an hour.
Ingredients
- 250 g Weizenmehl Type 550
- 250 g Weizenmehl Type 550
- 250 g Weizenmehl Type 550
- 250 g Dinkelmehl Type 630
- 250 g Dinkelmehl Type 630
- 250 g Dinkelmehl Type 630
- 370 ml Wasser
- 370 ml Wasser
- 370 ml Wasser
- 125 g aktiver Starter
- 125 g aktiver Starter
- 125 g aktiver Starter
- 9 g Salz
- 9 g Salz
- 9 g Salz
- 200 g Saaten (Sesam, Leinsaat, Sonnenblumenkerne, Kürbiskerne)
- 200 g Saaten (Sesam, Leinsaat, Sonnenblumenkerne, Kürbiskerne)
- 200 g Saaten (Sesam, Leinsaat, Sonnenblumenkerne, Kürbiskerne)
Equipment
ovenbaking panknifemixing bowl