Pane di Zucca Carota

Of course people have different tastes in bread, one loves sour breads, the other only mild. Differences are possible from region to region and it may well be that wholemeal breads are deliberately baked with an intense and strong acidic note (Detmolder – one-step process). Others, on the other hand, love wholemeal bread with a mild souring (Berlin quick-sour method). It is important for the baker to know how corrective action can be taken in order to achieve the preferred taste with every grain mix.

For the souring of fine rye meal, the “Berlin – Quick-sour method” with 40-50% sourdough content could be recommended, since with this warm and soft method the acetic acid formation is largely suppressed and only mild acidification is promoted.

Processing conditions of the Berlin Quick-sour:

Starter amount: 20% of the rye flour amount to be soured (sourdough flour)

Sourdough temperature: 35°C, this high temperature must be strictly observed! A correspondingly high infusion temperature of 50°C is possible (stir in flour and water first, then stir in sourdough).

Hydration(TA): 190-210%

Maturation time: 3 hours at a sourdough temperature of 35°C. If the maturing time is extended to 4 hours, the bread taste becomes more expressive and aromatic. If the required sourdough temperature of 35°C can not be maintained, the maturing time is extended by 15 minutes for every °C.

Yeast addition: 1-2%



  • 235g Wholegrain rye flour, finely ground
  • 260g Water (50°C)
  •    47g Starter

DT: 35°C !! Maturation time: 3-4 Std.  Hydration(TA): 210%

Main dough:

  • 542g Mature sourdough
  • 235g Wholegrain rye flour, finely ground
  • 180g Water
  •    11g Salt
  •      5g Yeast
  •    80g Toasted pumpkin seeds
  •    80g Coarsely grated carrot


  • Mix the sourdough, wholegrain rye flour, and water slowly for 7 minutes. 
  • Cover and let soak for 15 minutes.
  • Then add the salt and yeast and once again mix for 7 minutes on slow speed (should the dough appear too firm, water can be added). Towards the end of the mixing time stir in the pumpkin seeds and carrot. 
  • Cover and let stand a further 20 minutes. 
  • Divide the dough into the appropriate sizes and after forming into rounds, place into the baking pans (mine were 2- 14x14x8cm).
  • Once fully proofed the loaf pans are slid into the oven at 250°C with steam.
  • Release the steam after 4 minutes and after a further 5 minutes reduce the oven temperature to 200°C.
  • The bread is baked for 45 minutes in the pan and a further 10 minutes without the form.