Ep. 13/Part 6 GRAUBROT (SOURDOUGH bread) step 2 (shaping + baking) This bread was honestly not the best bread I have baked but it was till really delicious! I like to bake this bread in baking tin because it’s the easiest way and it always gets a nice shape. Cover your working surface with some flour and put your dough on top of it (I use rice flour but you can also use your normal flour) Form the dough to a rectangle and shape the bread like I do it in the video and put it in an oiled baking tin Cover it and let it rest in the fridge or somewhere cold for 6-24 hours When you want to bake it and the dough only slowly comes back after pressing it down preheat the oven to 230°C/450°F Convention with an extra baking try But the bread into the oven and add a wet towel, some ice cubes and water This way you create some steam which helps the bread to get a nice and shiny crust After 20 min open the door to release the steam Remove the extra baking tray and get the bread out of the tin Reduce the temperature to 210°C/410°F and bake the bread for another 10-20min until it has a nice color and the sound is hollow when you knock against it Turn the bread after a while to get an even color It’s best to let the bread cook down before you cut into it The best way to eat it is with some butter and salty salt Have fun and enjoy!😊 #selfmade #homemade #DinnerIdeas #typicalgerman #hausmannskost #brot #bread #sourdough #sourdoughbread #sauerteigbrot #sauerteig #deutschesessen #graubrot #weizenmischbrot #homemadebread - @clems_kitchen_06