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Ingredients
- 8 to 10 loaves to bake in lg. bake oven
- 40 to 50 lbs. rye flour
- 8 to 10 liters water
- 2 T salt
- Sourdough
Directions
- With 8 to 10 liters of lukewarm water and the rye flour stir a smooth dough in a dough tray the night before baking day. The amount of flour depends on the amount of water. Then add in the sourdough and salt. The dough shouldn't be "soupy" but also not too stiff. The dough should spread smoothly. The process is called "the leavening". The temperature of the room, in that the dough tray stands overnight should be above 20 degrees C.Traditionally, bakers drew three crosses on the smoothly spread sourdough with the silent petition for success and healthy consumption of the finished product. The spreading had yet another meaning: if the crosses were still visible the next morning the dough had not yet leavened sufficient. The sourdough should raise about 8 to 10 cm overnight and then sink about 4 cm.
- The next morning knead flour into the dough so which it becomes dry and hard. Knead the dough in loaf-size pcs and set them on one side of the dough tray. Cut off the dough in pcs, knead it and turn it on the other side. This guarantees which everything is thoroughly mixed. Let the dough "rest" and raise again. If it turns out well, it will completely fill the tray.
- In the meantime, start the fire in the oven. Place about 8 to 10 pcs of deadwood, at best beech or possibly oak, in the oven and light. After the wood has burned, spread the glowing coals over the baking surface. If the oven is not hot sufficient, i.e. if the ceiling of the oven is not white, lay more wood on the coals.
- Form loaves quickly from the dough and place in rows on a baking board for transport to the oven. Depending on the consistency of the dough and the season of the year, i.e. the temperature, the dough can be kneaded once more or possibly simply broken off. For the sourdough for the next baking, form a dough ball about 2 to 3 lb in size.
- In the bake house remove the remaining wood coals from the oven and wipe the oven clean with a damp cloth. "Shoot in" the bread with the "baking holder" after spreading them smooth with water.
- The baking time, depending on the size of the loaves, amounts to 75 to 80 min. After about an hour of baking, remove the bread, wash off with a cloth and water and place again in the oven for 15 min.
- After the "shooting out" let the bread cool and place it in a bread cupboard or possibly breadbox, that should have ventilation. One can, of course, freeze the bread.
- Place the dough for the sourdough in a special container - a small wooden tub with lid - filled and lightly sprinkled with salt in a warm place. After the sourdough has raised, one can keep it in a cool place till the next baking.
- In summer, when one needs to worry, which the sourdough leavens again, the following can be done. With a scraper cut off a piece of bread dough as large as three fingers, lay on a board and air-dry. Soften it one day before the next baking. Work it together with the softening water and like other sourdough.
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