German style garden bread

Overview

How to cook German style garden bread at home

Weigh all ingredients (except water).
Pour into the mixer, add water and mix for 2 minutes at slow speed, 8 minutes at high speed, until the surface of the dough is smooth and elastic.
Ferment at room temperature for about 35 minutes.
Divide the dough into 400g rounds and let rest for 30 minutes.
Unroll the dough rod into a cylindrical shape.
Shape the dough into a long strip.
Use a rolling pin to open the edges of the dough.
Place the other side into the opening of the rod.
Connect the interface tightly.
Put it into a baking pan with a temperature of 30°C and a humidity of 80% and ferment for about 50 minutes.
Sprinkle rye flour on the fermented surface.
Make an incision.
Bake at an oven temperature of 210°C for upper heat and 200°C for about 30 minutes.