Domberger rye bread.
Domberger rye bread-single loafhttps://m.tagesspiegel.de/.../backen-mit.../19688214.htmlRye bread(Amount makes one loaf) Make basic sourdough 8 g sourdough culture (see booty bread recipe) 80 g organic wholemeal rye flour (eg "Lichtkorn") 80 g waterMix all ingredients and let rise as warm as possible (ideally 21 to 25 degrees) for 16 to 24 hours.(70-77 degrees). Best close to 24 hours.￼Use it to make whole sourdough168 g basic sourdough 120 g organic wholemeal rye flour 213 ml water (26 degrees)(80 degrees)Knead everything slowly together until a very sticky dough is formed.Let rise for three to four hours at 25 to 32 degrees(77-90 degrees F). The sourdough should have a lively bubble and taste pleasantly sour. Bubbliciousness!Making bread dough497 g wholemeal sourdough300 g wholemeal rye flour 5 g salt 125 ml water (26 degrees)(80 degrees F)—95g water is good to start with.Knead everything together by hand, keeping the temperature of the dough high (approx. 30 degrees)(86 degrees F). After resting for 60 to 70 minutes, shape it into a round shape. Place lightly floured in a bowl with the overlapping end facing down and let rest for another 20 minutes at room temperature-I have kept it closer to 30 minutes at 90 degrees F.to bakePreheat the oven to a good 260 degrees (preferably bake on a stone plate, but you can also do without it). The heat should surround the bread as quickly as possible during baking. The easiest way to do this is to spray water on the wall of the hot oven with a spray bottle. Two to three splashes are enough.Slide in bread and after 20 minutes reduce the oven temperature to 190 degrees(375 degrees F). Bake for another 25 minutes.To check, take the bread out of the oven after baking and briefly tap on something hard - it should sound hollow. Let it cool down, ideally let it rest overnight so that the bread aroma can develop optimally.Hydration is 84 % as written. 504g flour and 422g water. 77% with 95g water in final dough. What I did for the old bread was :I took 50g old rye bread and dried/baked in an oven and then added boiling water and let it soak overnight. In the morning I squeezed out the excess water and mushed it with a fork until it was in crumbs. I added it to the second stage of the levain and did not change the proportions but cut back on water in final mix to 100g.