You will need: Fireclay stones
Working hours: 35 minutes
Baking time: ca. 30-35 minutes

Preheating: approx. 30 minutes
Top heat: approx. 300-350°C
Fireclay brick: approx. 160-180°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 280-300°C
Fireclay brick: approx. 140-160°C

Ingredients (for 4 loaves)

The evening before:

For the starter dough:

• 300 g wheat flour type 550
• 300 ml water (27°C)
• 3 g yeast (room temperature)

On baking day:

For the main dough:

• Pre-dough
• 180-200 ml Wasser
• 5 g yeast (room temperature)
• 150 g Buttermilch
• 15 g Honig
• 700 g wheat flour type 550
• 60 g Meerrettich (siehe unten)
• 20 g salt

In addition:

• 5 EL Schnittlauchröllchen
• 500 g Radieschen, gewürfelt
• Semola for the work surface
• etwas Speiseöl für die Teigwanne

The evening before:
For the starter dough:

Place the flour, water and yeast in a large bowl and mix well with a whisk. Cover and leave to stand at room temperature for 12-18 hours.

On baking day:
For the dough:

Pour the water into the mixing bowl of the food processor and dissolve the yeast in it.

Vorteig, Buttermilch, Honig, Mehl, Meerrettich und Salz dazugeben und zu einem glatten Teig verkneten.
Schnittlauchröllchen und Radieschen dazugeben und kurz unterkneten.

Place the dough in an oiled bowl or dough pan, cover and leave to rise at room temperature for 2.5-3 hours.

Then transfer to the floured work surface. Roughly stretch the dough into a rectangle and divide into 4 equal strips.
Diese 2-3 mal um die eigene Achse zu einem „Wurzelbrot“ drehen.

Cover and leave to rise for a further 30-40 minutes at room temperature.

Den Merklinger auf ca. 300-350°C (BOBBY ca. 280-300°C) einheizen.

Pick up the root loaves with the floured pusher, place them in the
Bake for 30-35 minutes until golden brown and crispy.

Remove the loaves and leave to cool on a wire rack.