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.
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