Brot - Heidebrot / Spezialität mit Vorteig / Sauerteig / Kümmel im Brot

______________CLICK HERE FOR THE RECIPE_______________ Ingredients for the preferment 20 g sourdough starter 150 g rye flour, type 997 120 g warm water Ingredients for the dough 150 g wheat flour, type 1050 200 g rye flour, type 997 10 g salt 7 g yeast 3 g whole caraway seeds (optional) 240 g lukewarm water* Preparation of the preferment Pour the water (120 g - warm) into a bowl Add the sourdough starter to the water and mix lightly Add the rye flour (150 g) and briefly stir everything into a smooth dough Cover the bowl and set aside at room temperature for 12 to 14 hours Dough preparation Add the pre-ferment to the bowl Add all the remaining dry ingredients Crumble the 7 g of yeast into the remaining water (240 g) and dissolve it Add the water to the bowl as well and knead everything for about 5 minutes until a homogeneous dough forms Remove the dough from the bowl and shape it into an oblong loaf Shaping and Baking the Bread Place the shaped dough on a floured cloth and fold the sides of the cloth up to form a pleat / use the rest of the cloth to cover the dough and let it rest for 30 to 40 minutes Dust two proofing baskets (or similarly sized trays or bowls / 20 x 14 x 9 cm) with flour After the dough has rested, divide the dough in half with a knife (lightly oil the cutting edge) while it is still on the cloth / remove the pieces of dough from the cloth and Place the dough pieces in the baskets with the cut edge facing UP. Gently massage a little water onto the cut edge of each piece of dough with your hand, then cover the baskets with a cloth and let them rest for 30-40 minutes (depending on room temperature). After resting, test the dough for doneness by gently pressing it with your finger. Before placing the dough pieces in the oven, turn them out of the baskets onto your wet hand and immediately place them (with space between them) on a baking sheet lined with parchment paper, cut side up. ... - Massage a little more water into the cut edge. Place in the preheated oven (210°C/with steam) on the lower third of the rack. After 15 minutes, release the steam and reduce the temperature to 180°C. Bake for another 25 to 30 minutes. The bread is done when it sounds hollow when tapped. ... Kneading time: 2 min. by hand (pre-ferment) 5 min. machine, speed 2 Bread pan: free-form, oblong shape Proofing time: dough rest 30-40 min. / loaf rest 30-40 min. Oven: convection / lower third Bake 15 min. at 210°C with steam Then release the steam and reduce the temperature to 180°C. Bake the loaves for another 25-30 min. Total baking time: 40-45 min. __________________________________________________________________________ If you enjoyed the video, please give it a like! If you have any questions, please use the comment section. We're happy to answer any questions! Check out these links too: Instagram: https://www.instagram.com/backleben_o... TikTok: https://www.tiktok.com/@backleben_off... Have fun baking!