Box Bread

First dough resting time: 30-40 min, second dough resting time, 50 min Baking time: 30-35 min at 240-250 degrees Dry mix all ingredients except the yeast, then let the yeast melt in 160ml water and add to the remaining ingredients form, as well as the wheat sourdough.

We have prepared the sourdough for this recipe with wheat flour type 1050. If you have prepared your sourdough from whole wheat flour, it will be a little more acidic and you will only need 150 g of wheat sourdough. In addition, add 25 g of flour and 25 g of water. Proceed in the same way if your sourdough has stood a few hours too long and has become more sour as a result.

Recommended for kneading is a food processor or possibly an electric mixer. After 2-3 minutes of kneading, place the dough in a large enough bowl, cover it to prevent it from drying out, and let it rise at 20-25 °C.

This first resting time of the dough lasts 30-40 min.

Then knead the dough with your hands, stir in perhaps swollen and well-dried grains, form the dough into a ball and shape it into a greased loaf pan. Brush the surface with water and cover.

The second resting time is 50 min, both for wheat flour type 550 and also for whole wheat flour Preheat the oven to 250 degrees . Pour boiling water into the grease pan and insert the loaf pan. If necessary, lower the oven temperature to 240-250 degrees.

Bake for 30-35 min, then fish out and set aside.

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