Panda's Inventory

Paderborner

Prep Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 14-15 hours
Calories per serving: 260
 
loaf
  • Preferment
  • 200 g water
  • 20 g sourdough starter
  • 200 g rye flour
  • Dough
  • 200 g rye flour
  • 100 g flour 1050 or 450 + some bran
  • 220 g water
  • 2.5 g dry yeast
  • 10 g salt
  • 2 g bread spice Recipe
Preferment
  1. Thoroughly mix the starter and water, then mix in the flour.
  2. Cover and proof for 12 hours or until doubled in volume.
Dough
  1. Mix the preferment and all other ingredients and knead with a hand mixer for 5 minutes.
  2. Cover and proof for 1-2 hours or until doubled in volume.
  3. Press the dough into a greaed or parchment-lined baking tin and smooth out the surface with wet hands.
  4. Cover and proof for 1 hour or until the dough reaches the rim of the tin.
  5. Preheat the oven to 250°C.
  6. With a wet chopstick poke a few row of deep holes into the loaf.
  7. Put the tin and a tray of boiling water into the oven, reduce the heat to 210°C and bake for 20 minutes. Open the oven to release the steam and finish baking for another 25-40 minutes.
  8. Transfer to a wire rack and allow to cool completely.
Prep Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 14-15 hours
Calories per serving: 260
 
loaf
  • Preferment
  • 200 g water
  • 20 g sourdough starter
  • 200 g rye flour
  • Dough
  • 200 g rye flour
  • 100 g flour 1050 or 450 + some bran
  • 220 g water
  • 2.5 g dry yeast
  • 10 g salt
  • 2 g bread spice Recipe
Preferment
  1. Thoroughly mix the starter and water, then mix in the flour.
  2. Cover and proof for 12 hours or until doubled in volume.
Dough
  1. Mix the preferment and all other ingredients and knead with a hand mixer for 5 minutes.
  2. Cover and proof for 1-2 hours or until doubled in volume.
  3. Press the dough into a greaed or parchment-lined baking tin and smooth out the surface with wet hands.
  4. Cover and proof for 1 hour or until the dough reaches the rim of the tin.
  5. Preheat the oven to 250°C.
  6. With a wet chopstick poke a few row of deep holes into the loaf.
  7. Put the tin and a tray of boiling water into the oven, reduce the heat to 210°C and bake for 20 minutes. Open the oven to release the steam and finish baking for another 25-40 minutes.
  8. Transfer to a wire rack and allow to cool completely.