Bread 🍂

Rye sour­dough bread

A real Austrian farmhouse bread made from pure rye.

Season:

August - February

Keywords:

BreadAustriaGermanySourdoughBaking

Portions:

1 Laib von ~ 1 kg

Adjust Amount:

Ingredients

Pre-ferment

20 g
Sourdough starter
200 g
Wholemeal flour, rye
200 g
Water, lukewarm

Main dough

Pre-ferment
470 g
Dark rye flour (DE: R997)
100 g
"Ruchmehl" flour, wheat (alternatively: wholgrain flour)
330 g
Water, lukewarm
13 g
Salt
15 g
Bread spice mix (optional)
16% Protein
20% Fat
64% Carbs

1480 kcal per portion

Preparation:

12-16 h Vorteig Gärzeit

Bulk Fermentation:

1 h

Final Proof:

1 - 1.5 h

Baking:

10min + 65 min at 240/190 °C feuchte Ober-/Unterhitze

On the Plate:

17 h

Instructions

  1. Mix all the ingredients for the pre-ferment, cover and leave to mature at room temperature for 12-16 hours. at room temperature.
  2. Once the pre-dough has risen, combine all the ingredients for the main dough. Knead briefly to activate the gluten in the wholemeal flour. Optionally, add a little bread spice for that classic flavour.
  3. Cover and leave to prove for 45-60 minutes. Ideally, place in the oven with the light on.
  4. Place the dough on a floured surface and shape into a large loaf. work into a large loaf. Then place in a proofing basket dusted with rye flour basket dusted with rye flour, cover and leave to proof for 60-90 minutes. for 60-90 minutes.
  5. In the meantime, preheat the oven with a baking stone, baking steel or baking tray at 240°C. Place the loaf with the end facing down on a baking shovel dusted with flour and then place in the hot oven. into the hot oven, then steam immediately. Bake the bread for ten minutes at 240°C and a further 55-65 minutes at 190-200°C for a further 55-65 minutes. Leave to cool on a wire rack.

Last modified: Mar 01, 2024, 08:48 PM

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