Swabian Country Bread

A light everyday bread has been on my baking list for quite some time now, and this Swabian Land Bread fits the bill! I chose the recipe so that there is flexibility in making the predough. The poolish and sourdough can consequently be used over a longer period of time, because once they have matured, you can just store them in the fridge.    

The poolish improves with a longer and cooler rise, while the 10% flour in the foundation sour is not there to improve activity, but rather solely to contribute aroma.

INFO: The foundation sour can also mature in the fridge over a longer period of time.

In the following recipe I have provided 2 different ways to make the predough and sourdough. 

Recipe

For a dough weight of 1706g / 2 pieces, each 853g

Poolish:

  • 300g wheat flour type 700
  • 300g water
  •     2g yeast
  1. Maturation time: 12-15 hours at room temperature
  2. Dough temperature: 12-15°C

IMPORTANT: Water at 4°C should be used for this version!

or:

  1. Maturation time:  4-5 hours / 20-22°C at room temperature
  2.  Then in the fridge at 4-6°C  (Maturation time in the fridge: 18-48 hours)

Sourdough /Foundation sour:

  • 100g rye flour type 960
  •   50g water 30°C
  •   10g starter
  1. Maturation time: 12-15 hours at room temperature
  2. Dough temperature: 22-24°C

or

  1. Maturation time:  4-5 hours / 22-24°C at room temperature
  2. Then in the fridge at 4-6°C  (Maturation time in fridge: 18-72 hours)

Main dough:

  • 600g mature poolish
  • 160g mature foundation sour
  • 600g wheat flour type 700 or 550
  • 300g water (If the dough seems too stiff, add additional water!)
  •   22g salt
  •   30g butter or lard
  •     4g yeast

Instructions:

  • Put all the ingredients in a mixing bowl and knead slowly for 6 minutes. Then knead the dough quickly until thoroughly kneaded! Duration of fast mixing time c. 5-6 minutes. (Desired dough temperature: 25-26°C).
  • Place the dough in an oiled tub and let rise until its volume has increased by 2/3. (Duration c. 60-75 minutes). 
  • To shape the dough, tip it out onto a floured work surface and divide into two pieces of equal size (Careful: don’t use too much flour).
  • Make sure the pieces are nice and even before folding each one from all sides into the middle using light tension. Then place each piece seamside-down on baking paper (for a longer, colder proof, the dough must be in a proofing basket!!)
  • Cover and place in a warm spot to proof (duration c. 75-90 minutes)
  • Place in an oven that has been preheated to 240°C and has strong steam. For those of you who are wondering, “Why 240°C?”: A lower temperature gives the dough more time to expand, thereby eliminating the risk of it coming out of the oven round as a ball! After 5 minutes, reduce the temperature to 190°C.
  • Leave the steam in the oven for up to 30 minutes, letting it out only at the end to form a better crust. 
  • Total baking time: c. 45-50 minutes.