You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 300-350°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Baking time: ca. 60 minutes

Ingredients

• 700 g wheat flour type 1050
• 300 g rye flour type 997
• ½ cube of yeast (room temperature)
• 20 g salt
• 30 g dry sourdough
• 1-2 tablespoons bread spice
• 500 ml room temperature beer
• 150-200 ml lukewarm water
  

Pour the water into the mixing bowl of the food processor. Crumble the yeast over it, leave to stand for 5 minutes and dissolve in the water. First add the beer, then the remaining ingredients and knead into a smooth dough for approx. 10 minutes using the dough hook on the food processor. 

Cover the dough and leave to rise in a bowl for approx. 3 hours.


Then place the dough on a lightly floured work surface and shape into a round loaf. Place the dough end down in a floured proofing basket, cover and leave to rest for another 30 minutes.


During this time, heat the Merklinger to approx. 300-350°C.

Tip the bread onto the floured slide and place in the oven.


Bake on the chamotte stone (stone temperature approx. 160-180°C) for approx. 60 minutes until crispy.


Remove from the oven and leave to cool on a wire rack.

Tip:
Make the dough the evening before with just 3 g(!) of yeast and leave to mature overnight in the fridge.

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