Bohemian Forest Bread

Before we turn to breakfast baked goods, I want to present two more breads. The Bohemian Forest Bread is an all-rounder with full-bodied taste. This comes from using a traditional 2-stage sourdough, which is marked by pleasantly mild notes and aromatic flavor. Since no yeast is used, an additional wheat sourdough helps the dough to rise. 


Rye sourdough

Stage 1 – Foundation Sour:

  •  10g starter
  •  84g water
  • 120g rye flour type 960

RT: 12 hours  DT: 25°C   TA: 170

Stage 2 – Full Sour:

  • 214g mature foundation sour
  • 276g water 
  • 240g rye flour type 960

RT: 5-6 hours   DT: 28°C    TA: 200

Wheat sourdough:

  •   5g starter
  • 50g water
  • 60g wheat flour type 700

RT: 18 hours DT: 28°C   TA: 183

Bread soaker:

  •  50g old bread (roughly torn)
  • 100g water 25°C

Absorption time: 2-3 hours

Main dough:

  • 730g mature rye sourdough
  • 115g mature wheat sourdough
  • 150g softened old bread (soaker)
  • 400g rye flour type 960
  • 250g rye flour type 2500
  • 100g wheat flour type 700
  • 400g water
  •    25g salt
  •   8g ground fennel

MT: 6 minutes slowly / 1 minute quickly


  • Mix all ingredients until you have a smooth dough.
  • Let the dough rise covered for 30 minutes. 
  • After the rise, divide the dough and form into round loaves. 
  • Place seamside-down in a proofing basket and dust the surface with rye flour.
  • Once the loaves are 2/3 proofed, carefully slip them out of the proofing basket and let them continue to proof.
  • Once they are 3/4  proofed, place them into the oven at 250°C with steam. 
  • Release the steam after 3-4 minutes. After baking for 10 minutes, lower the oven temperature to 200°C.
  • Due to the use of dark rye flour (R2500), baking time should not be less than 60 minutes.