<\/p>\n\nFirst day\u00a0<\/u><\/p>\n
\n2 dl (200 g) water\u00a0<\/p>\n
\n2 dl (130 g) wheat flour\u00a0<\/p>\n
\n1 dl (100 g) sourdough starter\u00a0<\/p>\n
\nCombine the ingredients in a baking bowl. Cover with a tea towel and leave at room temperature (22\u201324\u00b0C) overnight.\u00a0<\/p>\n
\nSecond day<\/u>\u00a0<\/p>\n
\nthe starter dough from the day before\u00a0<\/p>\n
\n1 dl (100 g) lukewarm water\u00a0<\/p>\n
\n1 tsp salt\u00a0<\/p>\n
\n1 tbsp caraway seeds\u00a0<\/p>\n
\n3 tbsp bread malt\u00a0<\/p>\n
\n4 dl (260 g) wheat flour\u00a0<\/p>\n
\nBlend lukewarm water, salt, seeds and bread malt with the starter dough. Add wheat flour and knead for 5 minutes. Cover with a tea towel and let the dough rise for 15 minutes at room temperature. Fold. Cover and let rise for 15 minutes. For the second and the third fold, repeat as the first fold. For the fourth and final fold, repeat the folding as before and shape the dough into a round bread. Put it into a proofing basket. Cover with a tea towel and let rest in the refrigerator overnight.\u00a0<\/p>\n
\nThird day\u00a0<\/u><\/p>\n
\nTake the bread from the fridge, let it come up to room temperature and rise until it has almost doubled in size.\u00a0<\/p>\n
\nPreheat the oven to 250\u00b0C. Line a baking tray with a sheet of parchment paper and flip the bread on it. Score and put the bread in the oven. Reduce the temperature to 225\u00b0C and bake for 20 minutes.\u00a0<\/p>\n
\nLet cool on a wire rack.<\/p>\n
<\/span>
\n<\/span>\n<\/div>\n
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