Sourdough Seigle with Beer
Makes 1 loaf Rye flour: 120g. Whole wheat: 280g. Water: 120g. Beer: 120g. Salt: 7g. Honey: 30g. Fennel seeds: 1 tea sp. preferment 120g rye flour 120g water 50g sourdough starter Mix all ingredients and ferment for 2-3 hours mixing Mix all ingredients except salt and leave for 20 min autolize Add salt and knead for 10 min, it will be still sticky. fermentation 2.5 hrs with one stretch & fold. shaping Divide and shape round or oval loaf. proofing 50-60 minutes at room temperature, then overnight in refrigerator. baking Bake in a steamed oven at 250°C for 10 minutes, then 20 min at 200°C