Crispy Crust Bread
Ingredients
- Ingredients
- 1 heaping tsp Baking ferment
- 2 tsps Sourdough starter
- 300 grams Shredded wheat (type 1700)
- 300 milliliters water (lukewarm)
- 700 grams Rye flour (type 1150)
- 2 Tbsps Malt extract
- 2 Tbsps sunflower oil
- 1 tsp herbes de Provence
- 1 Tbsp fennel seeds
- Groats (for the work surface)
Preparation steps
Mix lukewarm water with baking ferment, sourdough starter and shredded wheat and place in a plastic bag. Keep tightly closed and allow to rest overnight at about 28°C (approximately 82°F).
The next day, combine rye flour with 450 ml (approximately 15 1/4 ounces) of hot water, salt, malt extract and oil and add ferment starter prepared the day before. Place on a work surface sprinkled with groats and knead vigorously. Turn dough in groats and place in a bowl, cover with plastic wrap and let rise 50 minutes in a warm place.
Line a baking sheet with parchment paper. Knead dough with herbs and crushed fennel seeds, shape into a loaf and place on the baking sheet, cover again with plastic wrap and let rest again for 60 minutes.
Carve the surface several times crosswise. Bake in preheated oven at 210°C (approximately 410°F) for about 60 minutes. Brush the bread crust with a little cold water and leave to cool. Serve as desired.
