Bread Ring with Sourdough and Wild Yeast

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Bread Ring with Sourdough and Wild Yeast

The perfect bread ring with sourdough and wild yeast recipe with a picture and simple step-by-step instructions.

Pateè fermenteè

  • 200 g Wholemeal spelled flour
  • 120 g Yeast water
  • 4 g Sea-Salt

Sourdough approach

  • 60 g Yeast
  • 400 g Whole wheat flour
  • 20 g Beet syrup
  • 340 g Water cold

Autolysis dough

  • 200 g Yeast water
  • 400 g Wheat flour type 1050 or Ruchmehl

Main dough

  • 22 g Sea-Salt
  • 100 g Sunflower seeds
  • 100 g Sesame
  • 50 g Linseed
  • 100 g Walnut kernels
  1. Baking bread in rings is a new, beautiful idea for a party bread – you would think. In fact, the tradition of baking bread as a ring is very old! The hole in the middle was used to hang up the loaves of bread by means of a rod and to keep them out of the reach of hungry mice.

Prepare yeast water (24 – 48 hours in advance)

  1. I have now had yeast water as a starter (200gr.) In the refrigerator for a few weeks. I fill this into a jar with a lid and more volume for a total of 1 liter. Add lukewarm water to 3/4 of the bottle plus three or four dates. That stays at room temperature for 24 – 48 hours. Loosen the lid every now and then. If you don’t have a starter, you will find wild breakfast rolls here as they go. At the moment I use 4 – 5 dates instead of apples.

Pateè fermenteè (24-72 hours in advance)

  1. Mix wholemeal spelled flour 200 gr. Plus 120 gr. (60%) yeast water and add salt. Close with the lid and leave to mature in the refrigerator for 24 – 72 hours. The pateè should roughly double in size and smell pleasantly sour.

Sourdough approach (24 hours in advance)

  1. Mix cold water with the topping, mix in the beet syrup and the flour. Cover and leave to stand at room temperature for 24 hours. If the dough has doubled and bubbles are visible on the surface, it is correct. There is a water test for a ripe sourdough: put a piece the size of a walnut in a glass of water. If the dough floats, the sourdough is ripe. If he dives, he still needs time.

Autolysis dough (proofing time 1 hour)

  1. Mix the yeast water into the sourdough mixture and knead together with the brown flour until the dough is smooth. Cover and let stand at room temperature for one hour.

Main dough (ripening time 5 hours)

  1. The addition of nuts and seeds is reserved for personal preferences and tastes. But what really needs to be added now is salt. I didn’t soak the grains and nuts beforehand because the dough is moist enough and it doesn’t matter if something is removed from it. I kneaded the dough by hand for 9 minutes. Let rest in a bowl with a lid.
  2. For the first 2 hours, stretch and fold every 20 minutes with a damp hand. Leave alone for another 3 hours. At the end of the time, preheat the oven to 225 ° C. If a brick is used, this takes 30-45 minutes.

Shape bread

  1. Shape the dough into bread on a lightly floured work surface, i.e. spread it out and fold in from the edge to the center on all sides until a ball of dough is formed. Drill a hole in the middle with your finger. Pull the dough outwards away from the hole and thereby enlarge the hole. Let rest for another 30 – 45 minutes, with the end facing down. Brush with water and sprinkle with sunflower seeds. Incise.

Baking (55 minutes)

  1. Bake the first 15 minutes with steam at full heat and then finish baking at 210 ° C top / bottom heat for 30 – 35 minutes.

extra information

  1. The idea for the ring came from Katharina Arrigoni (spelled ring with sourdough; Coop newspaper No. 43, October 20, 2020; Switzerland). The significantly modified dough recipe comes from me. It consists of 60% wholemeal flour.
  2. The pateè fermenteè is a pre-dough from the French baking tradition. Compared to the poolish, it contains salt and less water (60%). It can also be used as a first step towards a livieto madre.
bread ring with sourdough and wild yeast

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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