Sourdough bread from the wood oven

Sourdough bread in wood oven

A sourdough bread is digestible and keeps fresh for a long time. Click here for the recipe.

This recipe yields 2 kg of dough.
For two loaves of 1000 g bread or four loaves of 500 g bread each.

1000 g flour type 550, household flour
500 g whole wheat flour,  fine ground
500 g whole wheat flour, coarse ground
40 g salt
perhaps.  6 – 8 tsp sugar
approx.  1000 ml lukewarm water
1 sachet (4 - 5 g) dry yeast 
or  1 cube (= 42 g) fresh yeast 
2 bags (= 75 g) sourdough


Weigh ingredients, stir yeast with a little sugar in lukewarm water, wait a few minutes until it begins to foam, sourdough and the remaining ingredients knead into a smooth dough. Cover the dough and let it rise at room temperature for about 60 minutes or let the dough rest overnight in the refrigerator. The next day, let rise again at room temperature. This will make the dough more flavorful. This procedure corresponds to the "long dough".

Knead the dough again briefly and put it in a greased baking pan, fill it about halfway and let it rise for another 20-30 minutes at room temperature until the volume of the dough approximately doubles (dough height).

Baking time: Baking time: Put the bread in a wood-burning oven at 270 degrees (remove embers beforehand) and bake for about 30-45 min with the lid closed.