@naomiksmr

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Welche Zutaten sind in Roggenbrot?

FÜR DEN VORTEIG:
100 gRoggenmehl (Type 1150)
75 gflüssiger Natursauerteig (selbst angesetzt oder im Beutel)
100 mlWasser
FÜR DEN BROTTEIG:
35 gHefe (gut 3/4 Würfel)
350 mlWasser
500 gRoggenmehl (Type 1150)
20 gSalz (ca. 4 TL)
Mehl zum Arbeiten
Backpapier für das Blech

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