This bread is characterized by its robust, yet also sour flavor. A wonderful bread with excellent shelf life that is achieved through a long baking time.
Its rustic appearance and irregular shape lend it the air of an artisan bakery. For the sourdough I use the Detmold one-stage process that should be manageable for beginners.
for 1 loaf/ about 900g
- 10g Starter
- 10g Caraway
- 220g Water 30°C
- 280g Rye Flour Type/960
Fully dissolve the starter in the water and stir well with a spoon. Cover and allow to mature in a warm spot 25-28°C for 15-20 hours.
- 100g Leftover Bread
- 200g Water
- 5g Ground fennel seed
Let soften and soak in the fridge overnight and on the bake day remove from the fridge 2 hours before baking and mix with a stick blender.
- 510g mature Sourdough
- 305g Bread Soaker
- 420g Rye Flour Type/960
- 150g Wheat Flour Type/700
- 150g Wheat Flour Type/1600
- 350g Water
- 22g Sea Salt
- 5g Yeast
As usual, mix all ingredients on slow speed for 6-8 minutes until a smooth dough is formed. Then cover and let rest for 20 minutes.
Now carefully form the dough into a loose loaf. With the seam-side down, place into a proofing basket. The upper side can be dusted with rye flour if you wish.
Once half proofed the loaf is placed on a floured bread peel and left to finish proofing.
When well proofed, bake at 250°C with a little steam. After the desired crust cracking is achieved the steam can be let out after 2-3 minutes. After about 10 minutes of baking reduce the oven to 200°C.
It is important to bake the loaf until well baked and crusty (at least 70 minutes), only then can it develop a robust flavor and the shelf life is additionally improved.