It's time to continue the subject of Baking 101 [Part 4] - Sourdough starter 

Tommy's Mixed Wheat And Rye Bread

Ingredients (2 loafs):

For the poolish:
130 g whole wheat flour
130 g water (room temperature)
0.2 g fresh yeast

For the sourdough:
390 g whole rye flour
460 g water (50 °C)
80 g Sourdough starter
8 g sea salt

For the main dough:
poolish
sourdough
100 g whole wheat flour
200 g wheat flour type 550
450 g wheat flour type 1050
330 g water (50 °C)
20 g sea salt
6 g fresh yeast

 

Preparation:

Poolish
Stir the pre-dough ingredients to a soft dough together and let rest covered for 12 hours at room temperature.

Sourdough
Stir all sourdough ingredients together to a viscous dough. Make sure that the sourdough starter does not come into direct contact with hot water. I give the water into the bowl, then the flour and finally the sourdough starter. Cover the sourdough and let it mature for 12-16 hours at room temperature. 

Main dough
Knead all the ingredients for 6 minutes* at the lowest setting and a further 3 minutes* at the second setting until the dough is medium firm (optimum dough temperature approx. 27-28 °C). 

Cover the dough and let it rest for 1 hour at 28 °C. 

Cut the dough in half evenly. Shape** the dough into loafs and place in floured proofing baskets with the end facing upwards. Cover and allow to mature for 60 to 90 minutes at 28 °C.

Pre-heat the oven to 270 °C. I use "bread stone". It's like a pizza stone but 4 cm thick. 

Turn the loaf upside down from the basket onto the stone and cut three times across.

Bake at 250 °C with steam*** for 5 minutes, then let the steam out of the oven and bake the bread at 210 °C for further 45 minutes.

 

* Time and settings are for my Kenwood Cooking Chef, they may have to be adjusted.
** https://www.thekitchn.com/baking-technique-how-to-shape-66140
*** I have a stainless steel container filled with stainless steel screws at the bottom of the oven. I put 70 ml hot water on the screws with a marinating syringe. This creates a good steam.

 

Baking 101 [Part 1] - Flour