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Sourdough from Topping to Bread

5 from 8 votes
Prep Time 4 mins
Cook Time 35 mins
Rest Time 4 hrs
Total Time 4 hrs 39 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Anstellgut (Grundsauer) Day 1

  • 25 g Rye flour (organic type 1150)
  • 25 ml Water

Feed for the items to be placed per day

  • 25 g Rye flour (organic type 1150)
  • 25 ml Water

sourdough

  • 250 g Rye flour (organic type 1150)
  • 200 ml Water
  • 50 g Anstellgut (Grundsauer)

Sour Dough Bread

  • 200 g Rye flour (organic type 1150)
  • 50 ml Water
  • 2 teaspoon Salt

Instructions
 

Production of the goods to be placed

  • Day 1: Set the incubator to 25 -28 ° C (the warmer the better the yeast reproduces, the cooler the vinegar bacteria prefer). Mix rye flour and water and place in a closed jar in the incubator for a day.
  • Day 2: Mix the items with rye flour and water (feed) and place in a closed glass in the incubator for another day. Mark the fill level to check.
  • Day 3: Remove 50g of the items from the glass. Mix the starter with rye flour and water (feed) and place in a closed glass in the incubator for another day. Mark the fill level to check.
  • Day 4: Bubbles should already be forming and the dough should increase in volume. Remove 50g of the items from the glass. Mix the starter with rye flour and water (feed) and place in a closed glass in the incubator for another day.
  • Day 5 The items to be placed should have doubled in volume. Remove 50g of the starter food from the glass and place in a mixing bowl. Mix the rest of the items with rye flour and water (feed) and place in the incubator for another day. This continues with day 1. Mix the ingredients in the mixing bowl with flour and water and let rise for 12 hours.
  • Day 6: Knead the sourdough with flour into a dough and form a loaf of bread. Let rise again for 1 - 2 hours. Preheat the oven to 250 ° C. Wet bread with water, cut into it if necessary and bake for 10 minutes at 250 ° C (after 5 minutes, wet again with water if necessary). After 10 minutes, moisten the bread one last time with water and bake for 30 minutes at 200 ° C.
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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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