Monday, October 9, 2017


  • 22 g starter
  • 210 g whole rye flour
  • 175 ml water (28°C)
  • 550 g strong bread flour (Type 550)
  • 390 g "dark" wheat flour (Type 1050)
  • 50 g dark rye flour (Type 1150)
  • 10 g dry yeast
  • 610 g water (26°C)
  • 20 g salt
  • some oil for the bowl
 Mix the ingredients for the sourdough well in a non-reactive container and let them rest for 12-16 hours. For the dough, mix all the ingredients except the salt together on low speed in the mixer for 4 minutes. Knead in the salt. If you have space, you can do this in your mixer, but I need to do this by to prevent the dough from climbing on top of the dough hook. Place the dough in the oiled bowl and let it rise for ~25 minutes folding it once or twice during this time.

For bread:
Split the dough into two equal portions. Form into rounds or oblongs and place in lightly floured rising baskets. Brush the exposed surfaces lightly with water. Cover with baker's towel and let the dough proof for a further 1-1.5 hours. Turn the dough out onto a lined baking tray or peel. Slash the bread diagonally, brush again with water and place in a preheated 220°C oven (230°C without fan). After 10 minutes, reduce heat to 200°C (210°C without fan) and bake for a further 40 minutes. Let cool on a baking rack.

For Brötchen:
Divide the dough into ~100 g portions and form into balls. Let the balls rest for 5-10 minutes to let the gluten relax. Form into square shapes by pressing the dough balls flat, folding the four edges in and pinching the seams shut. Brush the top surface of the dough (not the seam) with water, dip in a bowl of pumpkin seeds and place seam down on a lined baking sheet. Let rise for 1-1.5 hours. Bake in a preheated 220°C oven for ~20 minutes until done. Cool on a baking rack. Once completely cooled, Brötchen can be placed in a plastic bag and frozen. To reheat, place frozen Brötchen in a 200°C oven directly on a baking stone for ~7 minutes.


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