German Sourdough bread

Spread the love

This is my favorite rye bread recipe of all time… so far.

German Sourdough bread

German Sourdough bread

MORE GERMAN SOURDOUGH BREAD RECIPES READERS LOVE!

Banana Muffins – comfort food

parker house rolls  – super easy

apple cinnamon muffins

butter shortbread cookies – fresh & flavorful!

Pumpkin Muffins  – so delicious!

Chocolate Chip Muffins – grilled to tender perfection!

German Sourdough bread
Pin Recipe
Print Recipe

German Sourdough bread

  • oven
This is my favorite rye bread recipe of all time… so far.
Prep Time3 hrs 10 mins
Cook Time40 mins
Total Time3 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: German Sourdough bread
Servings: 1 bread
Calories: 2505kcal
Author: Luda huang

Equipment

  • oven

Ingredients

  • Sourdough Starter
  • 125 grams dark rye flour
  • 125 grams water
  • 1 Tbsp mature starter
  • Final Dough
  • 350 grams dark rye flour
  • 150 grams white bread flour
  • 10 grams sea salt
  • 1 teaspoon caraway seeds
  • 250 grams rye sourdough starter see step one
  • 475 grams warm water

Instructions

  • First build: take one tablespoon of mature starter and add it to 50 grams of rye flour and 50 grams of room temperature filtered water. Let sit for between 8 to 12 hours at room temperature.
  • Second build: add 75 grams of rye flour and 75 grams of room temperature filtered water to the first build. Let sit for 8 to 12 hours at room temperature. You will end up with 250 grams of rye sourdough starter to use in your dough.
  • Mixing, proofing and shaping
  • Combine the 250 grams of starter you made with 475 grams of warm water (80 to 85º F). Mix in the rest of the ingredients until everything is fully integrated and there are no more bits of dry flour. No kneading is necessary. Let the dough rest in a covered container for a half hour.
  • Dust a counter or cutting board with flour. Rub your hands in some flour to prevent sticking. Dump the dough onto your work surface and form into a boule .
  • Dust your banneton and the boule HEAVILY with rye flour. Place the boule into the banneton and cover. Let proof at room temperature for approximately 3 hours. Note that rye ferments considerably faster than wheat.
  • Baking
  • A half hour before you’re ready to bake, pre-heat your oven and a dutch oven or combo cooker to 475º F.
  • Just before you’re ready to bake, turn the oven down to 450º F. Put the boule into the dutch oven and cover. This style of bread is not slashed. Bake, covered, for 20 minutes.
  • After 20 minutes remove the cover from your dutch oven and bake for another 20 minutes or until it is dark and the cracks in the loaf are just starting to burn. In other words don’t make the newbie mistake of pulling the loaf out of the oven too soon.
  • Resist the urge to cut into the loaf until it has cooled and sat for many hours. It’s best to wait between 12 to 24 hours before cutting into the loaf.

Nutrition

Calories: 2505kcal | Carbohydrates: 520g | Protein: 74g | Fat: 8g | Saturated Fat: 1g | Sodium: 3922mg | Potassium: 658mg | Fiber: 19g | Sugar: 2g | Calcium: 122mg | Iron: 24mg
2505

Spread the love


Leave a Reply

Your email address will not be published. Required fields are marked *