East German Style Scald Bread

Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to be added to sourdough and the scald.

I quickly reached for paper and pencil and changed the recipe a bit, because I only wanted to use flour and salt in the main dough. I avoided using ingredients like yeast, spice, old bread and fat. I only wanted to find out one thing: Is such a recipe possible and, most importantly, will such bread also taste good? 

Recipe

For a dough weight of 1750g / 2 pieces, each 875g

Scald:

  • 250g boiling water
  • 200g rye flour type 960

Boil the water and mix with the flour in a kneading machine until free of lumps! Let it briefly cool and finally place it in the refrigerator, covered, until you work with it again.

IMPORTANT: Remove the scald from the refrigerator 2-3 hours before you want to work with it! 

2-stage sourdough

Stage 1 / Foundation sour:

  • 130g rye flour type 960
  •   90g water
  •     3g starter

Desired sourdough temperature: 25-26°C / Maturation time: 10 hours

Stage 2 /Full sour:

  • 223g mature foundation sour 
  • 240g rye flour type 960
  • 390g water
  1. Dough temperature 32°C /Maturation time:    3 hours
  2. Dough temperature 31°C / Maturation time: 3.5 hours
  3. Dough temperature 30°C / Maturation time:    4 hours

Main dough:

  • 450g Scald dough
  • 853g mature sourdough
  • 100g wheat flour type 700
  • 330g rye flour type 960
  •   20g salt

Instructions:

  • Mix all ingredients slowly for 7 minutes and then quickly for 1 minute. If the dough appears to be too stiff, its consistency must be corrected with water!
  • Then cover the dough and let it rest for 15 minutes. 
  • After it has rested, divide the dough, shape it into a round, and then form this into a long loaf. Place seam-side up in a proofing basket. 
  • Cover it with a kitchen towel and let it rise in a warm spot for c. 45-55 minutes.
  • When the dough has proofed 3/4, tip it out of the proofing basket and score or poke small holes in the dough (i.e. with a fork) as desired. 
  • Place it in an oven that has been preheated to 250°C and has strong steam. 
  • Release the steam after 4 minutes and leave the oven door open a crack for at least 3-4 minutes!
  • Then reduce the temperature to 200°C and then bake until well browned. 
  • Total baking time: 50-55 Minuten.