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?
For a dough weight of 1750g / 2 pieces, each 875g
- 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!
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
- Dough temperature 32°C /Maturation time: 3 hours
- Dough temperature 31°C / Maturation time: 3.5 hours
- Dough temperature 30°C / Maturation time: 4 hours
- 450g Scald dough
- 853g mature sourdough
- 100g wheat flour type 700
- 330g rye flour type 960
- 20g salt
- 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.