Ingredients (for 8 small loaves)

For the approach:

• 250 g wheat flour type 550
• 250 ml cold water
• 5 g yeast (room temperature)

For the dough:

• 700 g wheat flour type 550
• 50 g rye flour type 1150
• 10 g yeast (room temperature)
• 20 g salt
• 470 ml water (20°C)

For the Approach Put the flour in a bowl. Crumble the yeast over it. Add the water and mix everything into a mushy mixture. Cover the mixture with a clean kitchen towel and leave to rest for 2-3 hours.

For the Dough Pour the water into the mixing bowl of the food processor. Crumble in the yeast and dissolve in the water. Add the flours, salt and the starter and knead with the dough hook until the dough comes away from the bowl. This takes about 10-15 minutes.


Using a scraper, place the dough on a lightly floured work surface, shape into a ball and place in a floured bowl. Cover and leave to rise at room temperature for about 1 hour until it has almost doubled in volume.


Then place the bowl in the fridge for several hours, preferably overnight.

Remove the dough from the fridge. Remove from the bowl with a dough scraper and turn out onto the floured work surface.


Now carefully divide the dough into 8 equal pieces.


Take a piece of dough and gently press it into a flat rectangle with the palm of your hand. Place the long side parallel to the edge of the work surface. Fold the top third towards the center and press the edges firmly with your fingertips. Now turn the dough 180° and fold the top third towards the middle again so that the dough now overlaps in the middle. Now fold the dough lengthwise again and seal the edges of the dough with your thumb and forefinger.


Dust your hands lightly with flour and roll out the bread. Let the ends come to a point. Shape the other loaves in the same way.


Carefully lift the loaves, seam side down, onto a lightly floured baking cloth or kitchen towel. Fold the cloth between the loaves so that they are separated from each other. Leave the loaves to rise again for approx. 60 minutes until they have almost doubled in volume.
 

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


Carefully place the loaves on the floured slide, sprinkle with flour again and make two to three short incisions with a sharp knife or razor blade set at an angle of 45°.


Slide the white loaves from the pusher onto the hot fireclay stone (stone temperature approx. 160-180°C) and bake for 20-25 minutes at approx. 300-350°C top heat.