Sauerteig Mischbrot

______________CLICK HERE FOR THE RECIPE_______________ Ingredients for the preferment 200 g rye flour type 997 100 g whole wheat flour 50 g sourdough starter (alternatively, 75 g liquid ready-made sourdough starter + 5 g yeast) 280 g lukewarm water Ingredients for the main dough 600 g wheat flour type 550 100 g rye flour type 997 42 g fresh yeast (alternatively, 2 packets of dry yeast) 20 g salt 60 g mixed seeds or sunflower seeds 370 g cold water a baking pan greased with butter (approx. 25 x 14 x 7 cm) a proofing basket dusted with flour (approx. 30 x 14 x 7 cm) Preparation Preferment Mix all ingredients in a bowl with a large wooden spoon until smooth (approx. 3 min.). Cover the bowl and let it ferment at room temperature for 8-10 hours (or overnight). Dough Preparation Mix the flours with the salt. Add the preferment to the bowl. Dissolve the yeast in the water and add the mixture to the bowl. Now add the flour mixture to the bowl and knead everything on medium speed for 6-8 minutes until a homogeneous dough forms. Remove the dough from the bowl and divide it into two equal pieces. Take 60g of dough from one piece and add it to the other piece. Place the smaller piece of dough back in the bowl, add the seed mixture, give it a quick spray of water from a spray bottle, and knead the seeds in for 2-3 minutes. Then add both pieces to the bowl. Stretch and fold each piece of dough once, shape into a round, cover, and let rest at room temperature for about 45 minutes. Further processing of the dough After resting, stretch and fold both pieces of dough again, shaping them into an oblong form. Place the piece of dough for the baking pan in the pan with the seam facing down. Place the piece of dough for the proofing basket in the basket with the seam facing up. Cover both pieces of dough and let rest for about 30-40 minutes. After resting, test the dough for readiness by gently pressing it with your finger. Baking Meanwhile, preheat the oven to 225°C (440°F). Line half of a baking sheet with parchment paper and carefully turn the dough out of the proofing basket lengthwise, seam side down, and make three to four diagonal cuts. Make a cut approximately 1 cm deep across the dough. Place the baking pan with the dough piece on the baking sheet and make a cut approximately 1 cm deep along its length with a sharp knife. Place both dough pieces on the baking sheet as far apart as possible. Place the baking sheet in the oven and pour at least one cup of water onto the oven floor to create sufficient steam, then close the door. After 20 minutes, briefly open the oven door to release the steam and reduce the temperature to 190°C for another 10 minutes. Then reduce the temperature to 180°C and bake the loaves for 25 to 30 minutes. The bread is done when it sounds hollow when tapped on the bottom! Bread pan: long or oval Proofing time: 45 minutes dough rest, 30-40 minutes standing time Oven: Convection Preheat oven to 225°C Insert with steam/steam After 20 minutes, release the steam Reduce the temperature to 190°C for 10 minutes Then reduce the temperature to 180°C and bake for 25-30 minutes Total baking time: 55 to 60 minutes __________________________________________________________________________ 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! Also check us out here: Instagram: https://www.instagram.com/backleben_o... TikTok: https://www.tiktok.com/@backleben_off... Have fun baking!