Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sourdough
Soak overnight
Starter dough
To bake
How it's done
Sourdough
Place the starter culture in a bowl, combine with the flours and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.
Soak overnight
Mix the seeds, linseed, buckwheat and water, cover and leave to stand for approx. 8 hrs. or overnight.
Starter dough
Pour the water into the sourdough, mix. Add the flour and soaked seeds, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough. Using a food processor, knead for approx. 10 mins. on a low setting, leave to rise again at room temperature for approx. 1½ hrs.
Folding & rising
Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.
Cover the dough and leave to rise again at room temperature for approx. 2 hrs.
To bake
Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Remove the dish, line with baking paper. Separate the dough from the edges using a dough scraper, transfer to the casserole dish, dust with flour, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.
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