Sourdough bread Hawners Bakery style

Ingredients for the sourdough – to be 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).
200 g spelt flour 630
130 g wheat flour 1050
120 g hot water ( when baking bread, always add liquid in grams)
1 tablespoon of 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.
knead well. The whole kneading process should take about 4-5 minutes.

Now let the dough rest in the bowl – covered – for approx. 2 – 3 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 – that is, from top to bottom.
from top to bottom, from right to left…repeat a few times. This works very well with 2 dough cards!!!
Then gently work it round a little and shape it.

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, it will tear beautifully and form a wonderful crust. If the end is
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.
also rises.

With the help of the dough card, place the loaf in a well-floured proofing basket – with the end down, covered – and leave to rise for approx. 45 minutes in a warm place – this is the so-called piece proofing.
Dough with a rye flour content does not rise very much, so don’t be irritated!

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

Turn the loaf out of the proofing basket onto baking paper (the end is now at the top and does not need to be cut in, the bread tears so well) and bake.
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.

Die gesamte Backzeit beträgt ca. 55 Minuten – allerdings wird nach 40 Minuten der Deckel abgenommen und das Backpapier kann entfernt werden.

Nach dem Backen das Brot auf einem Gitter gut auskühlen lassen.

Das fertige Brot wiegt ungefähr 1 kg.

Was soll ich sagen – mein Schwiegervater wäre stolz.
Er hat in seiner Bäckerei mit Natursauerteig gearbeitet und ich liebte damals schon dieses wunderbar, herzhafte und krosse Brot..

In Gedenken an Peter Hawner – Bäcker – und Konditormeister

Note:

Rough dough residues, whether on bowls, spoons, dough card …, rub off with a paper towel/ old newspaper and dispose of all
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.