You make it once and keep it alive for months or years, adding more flour and water as you remove starter for baking. This German Sourdough Rye is made with a blend of rye and wheat flours and utilizes a long fermentation process.

When ready to bake, dust a baking sheet with cornflour, put the loaf on top and score a couple of lines or a design with a razor/lame or sharp knife.

You are right that I should probably shorten the time I suggest in the recipe. Place the boule into the banneton and cover. His specialty is just the sort of rustic German style breads I’ve always wanted to learn to bake. Baking with the higher amount of water gives it a softer , voluminous internal structure. And, yes, the intuitive part of bread baking is all about taking account of the environment–heat and humidity.

Cover with a damp tea-towel (not cling film) and leave on the kitchen counter for 2 days, dampening the tea-towel again as needed to keep it moist. For this recipe I will be mixing freshly ground rye and white-wheat flour.

Dust a bread basket with flour or line a large bowl with a clean cloth and dust with flour.

Make a one time donation: Join the Democratic Socialists of America! I am about to give this recipe a first try and have the same question.

I want to make the Bauernbrot, or farmer’s bread, that is traditionally a rye sourdough, with the Carraway seeds. Cover the bowl and leave as before for 24 hours. Also do you have a video that shows what the consistency of the dough should look like when it is ready to bake? If it’s too dense when done you need to let it rise longer the next time. Instead of using the 150 grams of white bread flour, can I make this with all rye flour? Tip the mixture out onto a floured surface and knead for a minute or two. 10 grams sea salt Im just starting my starter today, and I will keep you posted. What am I looking for? The dough was ready to go in the oven after about 4 hours. I must try this recipe when I get home but I live in Honolulu, where it is always humid. When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. It comes with trying it several times. Turn the dough out onto a floured work surface and knead for about 10 minutes or until very pliable. 250 grams rye sourdough starter (see step one)

If there are patches of mould or the paste smells sour or bad, throw it away and start again with a new batch of starter.

This sourdough rye bread may take a bit of time, but there isn't all that much actual hands-on and it's so worth the wait. Sometimes a lot.

I get the same crust and I get to control the shape of my loaf a little better and I don’t ever worry about burning myself. It’s hard for me to say when I know its ready.

I too have had my share of misshaped loaves due to the “flopping” step. What is the difference in the end loaves? I’m going to try this! Put a small baking dish in the bottom of the oven and boil some water. Your two hour response time was very impresive, Ill keep you posted, thank you. 125 grams dark rye flour In the interest of health, I’ve focused my bread baking obsession of late on 100% or near 100% whole rye sourdough loaves. I’d encourage you to try to make German bread at home either with commercial yeast or with a starter. Dust your banneton and the boule HEAVILY with rye flour. Posted in : Bread on September 10, 2017 by : Detlef Tags: baking, black forest, Bread, Bread making, bread spice, German cooking, germancooking, home baking, home made, homemade, how to, How to make, traditional This bread is a typical dark rye bread with 1/3 of the rye flour fermented in a sourdough. https://www.sourdoughandolives.com/recipe/easy-sourdough-rye-bread-recipe I tried over and over with the dutch oven but I always flopped my loafs or degassed them too much when putting them in. And, thanks for the note about proofing time. can I make this using all rye flour instead of part rye, part white bread flour? Dump the dough onto your work surface and form into a boule (round). Still there will always be humidity. Let me know how it goes for you and please leave another comment if you have any trouble. I know this is an older post, but I thought I’d share my trick (well, alright, it’s not really *mine* but rather one passed along by more knowledgeable bakers) for checking whether your loaf is done proofing — just poke it with your fingertip. Hi Ronita, Also, re the starter, so many foods spoil immediately when left outside of the fridge in Hawaii, can I still follow the advice?

It’s easy once you get the hang of it. However it turned out to be dense.


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