Roggenbrot mit Anstellgut

Basic Sourdough Rye Bread Recipe with Starter Take the starter out of the refrigerator Make a pre-dough with water and rye flour Let it rise overnight Take the new starter the next morning Then make the main dough with water and rye flour Add salt The dough should now have a consistency that allows you to shape it In the afternoon, knead the main dough again and place it in the proving basket Proving basket for 45 minutes, while oven preheats to 270°C (top and bottom heat) Turn the dough from the proving basket onto the baking sheet Slice, then place in the oven 10-15 minutes at maximum heat, then another 50-60 minutes at 200°C (400°F)