Dark Soul

First of all I have to apologize to all readers, because the contributions in the last few weeks and months have been pretty rare. The reason for this was the construction of a new apartment and this has demanded a lot in the last few weeks. But now it’s done and I can fully concentrate on the blog again.

Since I still have a lot of recipes in the backlog and it would be a shame to sort them into the trash, I’ll publish them first.

One recipe for this is the Dark Soul.

Either poolish or wheat sourdough can be used as pre-dough. It won’t make a difference in dough production, but the shelf-life and crust formation will be a cut above with the wheat sourdough.



  •   25g Dried leftover bread
  •   25g Dark roasted malt
  •   25g Chopped soy nuts or chestnuts
  •   25g Coarse rye meal
  •   25g Coarse spelt meal
  •   40g Whole poppy seed
  • 165g Water 35-45°C

Soften the ingredients with water and let them soak for 10-12 hours. 

Wheat sourdough:

  • 250g Wheat flour Type 700/550 or T65
  • 250g Water 30°C
  •   12g Starter

Mix the flour, water, and starter then cover and leave in a warm spot to mature. Target temperature of 26-27°C.

Main dough:

  • 512g Mature wheat sourdough
  • 330g Soaker
  • 500g Wheat flour Type 700/550 or T65
  • 250g Durum wheat flour 
  • 450g Water 4°C

Mix everything and let it autolyze for 30 minutes. 

  •   22g Salt
  •     2g Yeast


  • Add the salt and yeast and then mix for 8-10 minutes on a slow speed. Then knead on fast just until the dough releases from the side of the mixing bowl.
  • Then place the dough in an oiled tub and fold after 30 and 60 minutes. 
  • Then place the dough in the refrigerator at 4°C for 240 minutes to rise. 
  • To work up, remove the dough from the refrigerator and divide into 4 equal sized pieces.
  • Now each pieces gets all four sides folded into the middle with tension. Place them into proofing baskets (dusted with durum and rye flour) with the seam-side down.
  • To increase the flavor, the formed loaves are stored in the refrigerator at 4°C. The proofing time should last 12-16 hours.
  • Bake the loaves in an oven preheated to 250°C with ample steam. After a short initial baking time of 5 minutes, reduce the baking temperature to 235°C.
  • Total baking time of about 30 minutes.