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one whole wheat and one whole rye


  1. Take the sourdough out of the fridge at noon to come to room temperature

  2. In the afternoon, start the process for the bread

  3. Mix 130 g of the starter with 170 g of water and 200 g of flour

  4. Cover with cling film and leave it in a warm place for at least 12 hours

  5. Mix it well and set aside 130 g of the starter, close it tightly and put it in the fridge for up to 1 week

  6. Add 320ml of warm water, 590g of flour and 18g of salt to the yeast

  7. Mix very well, cover with cling film and leave, covered, in a warm place for an hour and a half

  8. Place a clean towel in a bowl and flour it well.

  9. Place the dough inside, and cover with a towel and place it in a warm place for at least 2 hours

  10. Preheat the oven to 250 degrees on the resistances and place inside the tray on which you will bake the bread and a fireproof dish with a little water

  11. Take the hot sheet tray out of the oven and turn the bread in the bowl onto it

  12. Bake the first 10 minutes together with the bowl of water.

  13. Remove the bowl with the water and bake for another 10 minutes at 250°

  14. Lower the heat to 200 degrees and bake it for another 40 to 45 minutes


For whole wheat bread

370 g sourdough starter

320 ml lukewarm water

590 g of flour

18 g of salt

For whole rye bread

300 g sourdough starter

360 ml lukewarm water

500 g of flour

18 g of salt

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