Sourdough Seigle with Beer

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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

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