RECEPT #3 | Základný pšenično žitný/ražný kváskový

Recipe open here: Recipe for Essential Wheat Rye Sourdough Bread Starter: 1TBSP levain (I use rye bread flour for feeding) 130g rye bread flour 130g lukewarm water Let the amount to double in size (usually between 6-12 hours) The dough: Add 400g wheat bread flour (use regular wheat if you dont have bread flour) 270g lukewarm flour Mix well (no kneading necessary now) and let rest for minimum 30minutes (autolyse). Add 1,5-2 tsps salt 2 spoons cumin seeds Knead the dough in a mixer or by hand till the dough is compact. 1st proofing 1,5-3 hrs or 9-12hrs in the fridge stretch and fold during this time each 30min (in fridge no need each 30minutes :o)))))) Shaping of the dough 30 minutes rest on the bench - "bench rest" Final shaping of the dough and put it into the banneton of the right size (if you dont have any, use a colander with a floured napkin) Final proofing (1,5-3hrs or 9-12hrs in the fridge) ( the lower room temperature, the longer proofing time) Preheat the oven to 260C with the dishes in it. (at least 40min before baking. if you have dutch oven or baking stone, add even 20min more) IMPORTANT NOTES TO THE DOUGH: All times of proofing, amounts of flour and water need to be adjusted to your individual conditions. Watch the consistency of the dough on the video and add water, or flour (however, it is very hard for me to say this) at the begining, if needed. Baking: 260C - 18/20min covered 230C - 10min covered 230C - 23min uncovered (lower the temp if you want the crust lighter) IMPORTANT: all times of baking and temperaturs need to be adjusted to your oven and your preferences. I recommend to go for rather longer times at the beginning, rather than shorter. Not properly baked bread I find the worst bread mistake we can get. So be patient, and rather add more minutes.