Twice Baked Bread

I dedicate my next bread to the intermittent or twice-baked method. The intermittent method or two-baked method is one worth considering in order to always have bread in available without having to freeze it. A few advantages are often the better flavor, better breaking down of the starch and a better crumb and crust due to baking twice. The only downside is the loss of volume and weight.

Any bread with over 30% rye is suitable. The pre-baking time is 85-90% of the usual baking time.

Example: 1000g bread, baking time 60 minutes. The pre-baking time is then 60 minutes minus 15% = 9.50 minutes = 50.50 minutes of real baking time for the first baking process.

The second half of the baking time takes place with the damper closed. The baking temperature is around 210 ° C.

When re-baking, double the time by which the pre-baking time was reduced. (9.50 x 2 = 19 minutes baking time).

To prevent the pre-baked bread from drying out, it is stored in a plastic bag or I use a Römertopf. Bread should not be sprayed with water after pre-baking, because the crust will brown more intensely the second time it is baked.

Post-baking takes place with plenty of steam and a closed damper. The core temperature of the bread should rise to 90-95 ° C during post-baking so that the starch continues to gelatinize.

This French loaf served as a test bread for the twice-baked method.

During processing, I wondered: How would spices behave if they were baked on the underside of the bread (bottom), i.e. directly on the hot stove?


Detmolder  2-stage process

1st Stage- Foundation Sour

  •    15g Starter
  • 270g Rye Flour 960
  • 130g Water

TA: 150 / DT: 23-27°C / RT: 15-24 Hours

2nd Stage Fullsour

  • 415g mature Foundation Sour
  • 400g Rye Type/960
  • 400g Water

TA: 180 / DT: 29-31°C / RT: 3 Hours

Bread Soaker

  • 100g Leftover Bread
  • 200g Water

Soak together (2-3 hours) and then blend with an immersion blender.

Bread Dough

  • 1215g Mature Fullsour
  •   300g Rye Flour Type 2500
  •   500g Rye Flour Type 960
  •   350g Wheat Flour Type 1600
  •   300g Bread Soaker
  •   800g Water
  •     32g Sea Salt
  •       8g Yeast (Optional)

After kneading the dough is given a 20 minute rest. Then divide the dough in two and form into round loaves. Before placing the loaves into the proofing baskets, sprinkle some fennel seeds in the bottom. The loaves go in the baskets with the seam side up. 

Once ¾ proofed the breads are turned out onto a bread peel, and baked for 65 minutes at 250°C with steam. After 5 minutes reduce the oven to 200°C. (The total baking time would be 75 minutes).

The baking time is shortened by 10 minutes which will be doubled in the second baking phase!

The roasted fennel on the bottom gives this loaf of bread a wonderful aroma, which develops even more thanks to the twice-baked method. Anyone who likes to bake bread can enjoy fresh bread even during the week thanks to this method.