Rye Sourdough Bread Hawners Bakery Style

Ingredients for the sourdough – which is prepared one day before baking:

60 g starter dough ( instructions also here in my blog) directly from the fridge or also the fresh ASG.
260 g rye flour 1150
290 g warm water (when baking bread, the liquid is always in grams)

Mix the ingredients for the sourdough in a mixing bowl with a stirring spoon
and leave to stand covered at room temperature for approx. 12 hours (preferably overnight),
room temperature.

Bread dough:

The whole sourdough from the day before ( see above).
300 g rye flour 1150
150 g hot water (when baking bread, always use grams of liquid)
20 g sugar beet syrup or maple syrup (this gives a nice strong taste) / agave syrup
15 g salt

First pour the hot water into a bowl, add the salt and flour and stir a little.
Now add the sourdough. Knead everything well with a food processor, dough hook or by hand.
The whole kneading process should take about 5 minutes.

Now leave the dough in the bowl – covered – to rest for about 2 hours – this is the so-called stock fermentation.

Then fold the dough – which is already very sticky – on a well-floured work surface (sometimes more, sometimes less flour, and rye flour is always best for flouring) from all sides
from top to bottom, from right to left…repeat a few times. This works very well with 2 dough cards!!!
Then knead gently, work round and shape.

Note: The seam under the dough that forms during shaping is called the end. If the end is on top during baking
the bread does not need to be cut into pieces, it tears beautifully and forms a wonderful crust.
If the end is at the bottom, you can make cuts in the smooth surface with a sharp knife, so that a nice crust is formed and the dough rises.

With the help of the dough card, place the loaf in a well-floured proofing basket – with the end downwards, covered – and leave to rise for about 45 minutes in a warm place
this is the so-called “Stückgare”.
Dough made from pure rye flour does not rise very much, so don’t be irritated!

In the meantime, heat the oven and the glazing pot to 250° C top/bottom heat.

Turn the loaf out of the proofing basket onto baking paper (the end is now on top and does not need to be cut into, the bread tears so well) and place together in the hot cast iron pot ( CAUTION HOT),
Put the lid on and put it in the oven.
The temperature can now be reduced to 230 ° C.

The total baking time is 60 minutes – however, after 40 minutes the lid is removed and the baking paper can be removed.

Don’t be irritated, a pure rye bread is usually flatter and more compact than a bread with wheat or spelt, for example.

After baking, leave the bread to cool well on a rack.

The finished bread weighs about 1 kg.

What can I say – my father-in-law would be proud.
He used to work with natural sourdough in his bakery and I loved this wonderful, hearty and crusty bread even then….

In memory of Peter Hawner – master baker and confectioner

Note: Rough dough residues, whether on bowls, spoons, dough card …, rub off with a kitchen paper/ old newspaper and dispose of everything in the bin or let it dry and scrape it off later – this also works very well.
Dispose of everything in the rubbish bin or let it dry and scrape it out later – this also works very well.
Personally, I would never flush dough residues down the drain – this can lead to pipe blockages.