Gassenhauer (“Street Song”)

You can more easily steer aroma and activity level in breads made from two different sourdoughs. As in the last recipes, the foundation sour is used here solely for aromatic purposes!

The foundation sour makes up around 10%, but if you want a stronger flavor, it can be upped to 15%. I chose a dough hydration (TA) of 170 because making low TA doughs proved problematic for many readers. Slightly increasing the amount of water used in the foundation sour barely affects the aroma.  

The mild wheat sour with TA 200 makes up around 25%, therefore eliminating the need for baker’s yeast. In this case, the wheat sour can be swapped out for the stiffer Lievito Madre (simply mix the LM’s reduced water amount into the main dough). 


Foundation sour:

  • 100g rye flour type 960
  •   70g water
  •     5g starter

Dough temperature: 22-24°C      Maturation time: 15-18 hours

Wheat sour:

  • 250g wheat flour type 700
  • 250g water
  •     6g starter

Dough temperature: 25-27°C      Maturation time: 15-18 hours

Main dough:

  • 175g mature foundation sour
  • 506g mature wheat sour
  • 500g rye flour type 960
  • 150g wheat flour type 700
  • 350g water
  •   18g salt


  • Mix all ingredients to make a smooth dough (Mixing time: 5-6 minutes, slowly). Dough temperature: 28-30°C
  • Let the dough rest covered for 10-15 minutes. After this, divide the dough into two pieces of equal size, form each into a round and place seamside-down in a floured proofing baskets. 
  •  When a strong, active wheat sour has been used, the final proof will last c. 50-65 minutes. 
  • The Gassenhauer is baked at 250°C with strong steam. Release the steam after the desired cracks have formed (the longer the steam remains in the oven, the more pronounced the crust cracks will be).
  • After 5 minutes, reduce the oven temperature to 200°C and bake until well-browned. A loaf weighing  800g requires a total baking time of c. 50-60 minutes. 


In my bread courses, I have repeatedly noticed how there’s a complete misunderstanding when it comes to releasing the steam! Many people think it’s enough to quickly open the oven door for 10-20 seconds in order to let the steam out!

“It takes at least 3-4 minutes to completely release the steam from the oven“: That’s how long the oven door must remain cracked open. 

The drop in baking temperature is inconsequential here, since the preheated baking stone retains the heat. What’s important is ensuring the crust completely dries out to avoid undesired crust cracks from forming later.