Kornwerk: Bread of Balance

Combine Chia Seeds with Extra Water (for Soaking Chia) in a small bowl. Stir and let sit for 20 minutes, until the mixture becomes gel-like and the seeds are fully hydrated. The seeds should look glossy and feel slippery to the touch—this ensures they bring lightness instead of dryness to the bread.

In a large Mixing Bowl, combine Wheat Flour Type 550, Whole Rye Flour, and Water. Add the Active Sourdough Starter and the soaked chia seed mixture. Mix with hands or Dough Scraper until no dry flour remains and the dough looks shaggy—this sets the foundation for gluten development.

Cover the Mixing Bowl and let the dough rest for 30 minutes at room temperature (22–24°C). The dough will become smoother and slightly elastic. This step jumpstarts gluten formation, giving you a structure that feels alive.

Sprinkle Fine Sea Salt over the dough. Knead in the Mixing Bowl for 5–7 minutes, stretching and folding by hand, until the dough feels supple and slightly tacky but not sticky. It should hold together in a soft ball—thorough mixing ensures even fermentation and full flavor.

Cover the Mixing Bowl and let the dough rise at 24°C for 3 hours, performing 3 sets of stretch-and-folds every 45 minutes. The dough should gradually inflate, become smooth and airy, and resist your touch. These gentle folds build strength and capture the bread’s inner balance.

Flour your work surface lightly. Turn the dough out with a Dough Scraper, shape it gently into a round, and let it rest uncovered for 20 minutes. The dough should relax but keep its shape—this pause lets the gluten settle, giving the bread its serenity.

Shape the dough into a tight round or oval, tensioning the surface without tearing. Place it seam-side up in a well-floured Proofing Basket. A taut outer skin is your sign of readiness—shaping gives the bread its final form and confidence.

Cover the Proofing Basket and let the loaf proof at 24°C for 2–3 hours, or until it springs back slowly when pressed and the surface feels airy. This patient proofing allows flavors and aromas to deepen and brings harmony to crumb and crust.

Place your Dutch Oven with its lid inside your oven. Preheat to 250°C for at least 30 minutes so both oven and Dutch Oven are thoroughly hot. A fierce initial heat is crucial for maximum oven spring and a crackling crust.

Carefully invert the risen dough onto parchment. Score the top with a sharp Bread Lame. Transfer loaf on parchment into the preheated Dutch Oven. Bake covered at 250°C for 20 minutes, then remove the lid and bake at 220°C for 30 minutes more, until the crust is deep gold and rings hollow. This step brings the bread’s strength and spirit to life.

Remove the bread from the Dutch Oven and let cool on a Wire Rack until completely cool, at least 1 hour. The crust will sing as it cracks, and the aroma will fill your kitchen. Cooling allows the crumb to set and flavors to bloom. Slice, share, and savor: each bite is a quiet celebration of nature’s rhythm and the craft of your hands.