Landbrot

This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough is the balanced ratio between sourdough yeast and lactic acid bacteria. It should be noted that the sourdough temperature should be constant and not subjected to excessive fluctuations.

As mentioned above, the pre-dough is made from a mature and active-rising foundation sourdough. This pre-dough is used to achieve adequate and even leavening power. Although this method may sound a bit laborious forsome, this production method results in top quality breads.

Advantages of a Bread made with foundation sour:

  • Unique flavor
  • Intensive taste in the crumb
  • Long lasting crust and freshness
  • Mold protection

Production of an active-rising foundation sourdough:

1. Foundation sour mix:

  • 100g Wheat Flour Type 700
  • 100g Starter
  •   60g Water

DT: 26-28°C MT: 3-4 min.  RT: 18-20 Hours

The foundation sour reaches its maturity when it has doubled in volume. The higher the flour type, the more active the development phase. 

2. Further Refreshment:

  • 100g Wheat Flour Type 700
  • 100g mature Founation sour
  •   60g Water

DT: 26-28°C  MT: 3-4 Min. RT: 3–4 Hours

Continue refreshing the foundation sour until it can double its volume in 3-4 hours. 

Recipe

for 2 Country Breads from a total weight of 1752g (2x876g)

Pre-dough:

  • 155g Water (35°C)
  • 170g Wheat Flour Type 700
  •   80g Wheat Flour Type 1600
  •   45g ripened Foundation sour
  •  1,2g Sea Salt

DT: 26-28°C RT: 6-8 Stunden MT: 4/4 Min

The pre-dough has reached its maturity when it has tripled in volume. I would also mix the dough at a higher temperature of 32-34°C. From the long standing time at room temperature the dough can cool too much, thus starting warmer allows for a final average of about 28°C.

Main Dough:

  • 451g mature pre-dough
  • 500g Wheat Flour Type 700
  • 125g Wheat Flour Type 1600
  • 125g Rye Flour Type 960
  • 522g Water
  •    18g Sea Salt

DT: 28-30°C RT: 100 – 120 Min. MT: 7 / 5 Min.

Knead all the ingredients into a smooth dough. Then the dough is covered and left to rise for 100-120 minutes in an oiled bowl.

After which the dough is divided into two equal sized pieces and formed into round loaves. With the seam-side up, place in a floured proofing basket. The formed loaves now rise at room temperature, but if desired, can be stored in the refrigerator at 5°C. Once fully proved don’t keep in the fridge for longer than 4-5 hours. 

Before baking, score the loaves on their tops with a sharp razor blade and place in the oven at 250°C with strong steam. After about 10 minutes reduce the oven to 195°C and bake until crispy. To improve the crust, the steam can be let out of the oven half-way through the baking time. 

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