How to make homemade artisan 60 40 Rye Wheat Sourdough Bread | 60 40 Roggenmischbrot

Описание: This video shows how to make an artisan 60% rye flour 40% wheat flour bread using sourdough and a yeast preferment.
The recipe is inspired by Lutz Geißlers “Großer Bauernlaib” but changed in certain parameters such as flour composition, dough hydration, sourdough / yeast preferment methods leading to different dough resting times.
Lutz Geißlers recipe can be found on his website ploetzblog.de:
https://www.ploetzblog.de/2021/11/27/...

Instructions for 60 40 rye wheat bread:

Sourdough:
350g rye flour type 1150
350ml water 50 °C
35g sourdough starter
4g salt

Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.

Yeast Preferment:
200g wheat flour type 1050
100 water 20 °C
3g fresh yeast

Let preferment rest for 1 hour at room temperature. Then place in the fridge for about 24h at 5 °C.

Ingredients for the dough:
Sourdough
Yeast Preferment
280g rye flour type 1150
50g rye flour type 1370 or whole rye flour
100g wheat type 1050
100g wheat type T80 or wheat type 1050
80g strong bread flour (manitoba)
420 ml water 30 °C  start with less water when substitute T80 through wheat type 1050
22g salt

Mix all ingredients for about 15 minutes on low to medium speed.
Let dough rest for one hour at room temperature. Perform one stretch and fold after 30 minutes.
Shape dough and put it in a proofing basket.
Cover dough and let rest for about one hour at room temperature.
Preheat your ofen for 45 min at 250 °C
Bake for 10 minutes at 250 °C with steam. Release steam after 10 minutes and continue baking at 200 °C for about 50 min.


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