Detmold One-Stage Process
The simple and efficient Detmold one-stage process has been used since 1957. It is right at the top of the popularity list in bakeries, as it is available to the bakery throughout the working day.
The sourdough is mature after 15 hours and is available for the next 5-9 hours without refrigeration and without loss of quality. The bread aroma stands up to the comparison with the three-stage sourdough preparation. Certain acid peaks can be corrected by using variants with different quantities of starter and sourdough temperatures.
The following applies: the higher the sourdough temperature, the lower the amount of starter and, at the same time, the milder the taste. Despite the long processing time, there are only minor differences in acidity in the sourdough, but these are hardly noticeable in the taste of bread.
Guide values for this sourdough process:
- 24-26°C and 10% starter – Robust / sour bread flavor
- 26-27°C and 5% starter – hearty / sour
- 27-28°C and 3% starter – mild / sour
The hydration (TA) is 80% (180), consistent for all variations and the maturity time is between 15 and 24 hours. The resulting bread dough gets an addition of 1-1.5% yeast.
Adding 2% salt delays the ripening time by 24 hours and enables the baker to have a Sunday off. Another possibility is to store the salt-free, ripe sourdough in a cold room (i.e. after 15 hours of maturing in the refrigerator).
- Rye flour to sour, 25 to 35 %
- Starter amount 10 %
- Hydration (TA) 80-110% (180 bis 210%)
- Sourdough temperature at 30 and reduced to 24-20°C
- Maturity time 16 hours
Tip: The sourdough should only be briefly stirred.