Swabian bakery bread

Ingredients for 1 servings:

• 1,500 g Flour, Albkorn bread flour
• 950 ml water
• 1 cup of natural yogurt
• 60 g salt
• 1 tbsp vinegar
• 1 tsp sugar
• ½ cube of yeast, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 16 hours 30 minutes

delicious farmer’s bread, as it has been baked for decades

Put the flour, salt, sugar, vinegar, and yogurt (or use half a cup of buttermilk) into a bowl. Dissolve the yeast in half of the cold water and add it to the bowl. The dough will be prepared the night before baking, so use everything cold. Then knead it, adding the water a little at a time; sometimes you don’t need all of it, depending on the consistency of the flour. Knead the dough until it easily pulls away from the sides of the bowl. Cover and let rest for 2 hours, then knead thoroughly again, cover with a tea towel and cling film to prevent a hard crust, and place in a cool place. In the morning, knead the dough briefly again, cover with a tea towel, and let it rise for another hour. Shape the dough into one or two loaves and place them in a dusted proving basket. Then you bring the dough to the bakery, which also takes about half to three-quarters of an hour. Then the loaf is placed in the oven. At home, I bake at 250°C for the first 10 minutes with plenty of steam, then lower the temperature to 180°C for another 50-60 minutes. If you can’t find Albkorn bread flour, this is a pure flour blend of 55% wheat flour 1050, 30% spelt flour 812, and 15% rye flour 1150.