German Bavarian Bread

INGREDIENTS

• 3000 g Rye Type 997
• 60 g salt
• 1500 g sourdough
• 30 g yeast
• 2150 g water

For the sourdough:

• 1000 g Extra Zimoto flour
• 650 g water
• 18 g salt
• 10 g yeast

Knead all ingredients together for 2 minutes at the 1st speed. Refrigerate in an airtight container for up to 24 hours.

INSTRUCTIONS

1. Knead for 8 minutes at the 1st speed and for 1-2 minutes at the 2nd speed.
2. Let the dough rest for 1 hour in the oven at 32°C with 65% humidity.
3. Cut into 950 g pieces.
4. Knead into round loaves.
5. Put in the oven for 30 minutes at 32°C, with 60% humidity.
6. Bake at 230°C for 15 minutes and then reduce the temperature to 210°C for 40-45 minutes.