This post is a follow up to my recent post about how to get started with sourdough. As I already stated in that post, this is a really healthy and diverse alternative to your usual yeast bread. And it kind of sours things up a bit which is quite fun. If you’re looking to host a brunch that isn’t your everyday run of mill kind if thing, then you should definitely put this beauty on the table. You will probably even get some oooohs and aaaahs out of your guests. Or if you are just looking for a healthy solution for breakfast, just grab two slices, spread some butter on and add a slice of cold-cut and you are good to go.
The only downside to sourdough bread is that you have to bring along a whole lot of patience and endurance. It’s a long process. Not difficult, just painfully long. But I must also add that it’s worth it. And you also learn to appreciate a loaf of bread after going through all the necessary stages. Give it a go!
Let’s start bakin’…
Time: 24 h total preparation and rising time/ 1 h preparation of dough
Ingredients for 1 loaf:
- 50 gr rye mature sour
- 300 gr rye flour, type 1150
- 600 gr water
- 300 gr spelt flour, whole-grain
- 300 gr wheat flour, whole-grain
- 15 gr salt
- 3 gr bread spice
- 50 gr hazelnuts
Preparing this bread will take about 24 hours from the mixing of the sourdough to the final cooled-off bread. Consider the time you have to invest when planning to bake this bread. And remember, it’s worth it!
First mix your entire sourdough starter and your rye flour together with 300 gr lukewarm water (max. 30°C). The mixture should be kept at a warm place (20°C – 25°C) for about 16h – 18h. During this time the dough will become sour. Similar to a fermenting process.
After waiting for what seems to be an eternity in bread-years your sourdough is ready. Don’t forget: take 50 gr of your sourdough away from the mixture as your new sourdough starter for your next venture down bread-lane and keep it safe in the fridge again. Don’t forget that your sourdough tamagotchi is in the fridge. You’ll have to feed it every now and then and burp it or it will die. Mix your remaining sourdough together with your remaining ingredients (except the hazelnuts) with your hand mixer. At first, your dough will appear dry and crumbly, but with further mixing it will get smoother. After at least five, better ten minutes of mixing all ingredients should be mixed quite well. Your dough deserves a breather now, so set it aside for about 30 minutes.
After the second eternal wait comes the final kneading and forming. For this put your dough onto a floured worktop. If you want you can now add the hazelnuts. Now, knead your bread for at least ten minutes. The whole kneading process will make sure that your dough becomes firm on the surface as well as on the inside. After this exhausting experience your dough is now ready to be formed. I usually just chuck it into a long banneton bread proofing basket next. It should stay in there for about two to three hours and should grow larger.
When your dough is ready, you should preheat your oven to 250°C without your baking tray. When your oven is piping hot and good to go, topple your dough onto the baking tray and slice the surface several times with a knife. This causes the surface to break at places of your choice while your dough is being baked in the oven. Shove your baking tray with your loaf of bread into the oven spray some water into the oven for the crust to become crunchy. I use a spray filled with plain drinking water and spray about ten times onto the floor of the oven but do make sure that the oven door is only opened wide enough so that you can still spray water in or else you could possibly burn yourself with the hot steam caused by the water. Bread is traditionally baked at a falling temperature, therefore you should follow these instructions: 10 min at 250°C, 15 min at 220°C, 20 min at 190°C, 15 min at 160°C. This results in a total baking time of one hour.
After your bread is done baking put for it on a cooling rack to cool down but make sure that there is enough air circulation underneath so your bread does not become soggy. Since your bread has a rather thick crust, the cooling will take up to another three hours.
And now, finally, you can cut your bread into slices and enjoy them with whatever cold-cut or spread you like best. Since no preservatives were added, your bread will not stay fresh for as long as you are used to. But that is not a problem, since you can simply cut your bread into slices and deep-freeze it. That way, whenever you like a slice of your wonderful, fluffy and yet juicy bread, you just have to take it out of your freezer and after about 30 minutes of defrosting at room temperature you can enjoy it. Lecker Smacker!