Thin Loaf

I love wheat sourdough breads that are made without additional baker’s yeast. These breads are aromatic and stay fresh for a very, very long time. It tastes even better if you pop a slice in the toaster for breakfast. Spread a little butter and homemade jam on top – that’s all it needs! When this hits the table, I’m happy to leave the breakfast bread rolls sitting in the basket. 


Wheat sourdough:

  • 150g wheat flour type 700
  • 150g whole grain spelt flour
  • 300g water /c. 35°C
  •   30g Wheat sourdough starter

TA: 200    RT: 8-10 Std     DT: 26-28°C

If the maturation time is increased to 12-15 hours, the starter must be reduced to 15g. 

Main dough:

  • 500g wheat flour type 700
  • 100g wheat flour type 1600 or whole grain flour
  • 400g water 20-25°C
  • 630g mature sourdough
  •   22g salt

TA: 178      DT: 26-28°C


  • Briefly mix flour, sourdough, and water and let sit 30-40 minutes to autolyze. 
  • After the autolyze, mix the dough slowly until it begins to fall away from the side of the bowl. Then knead the dough quickly for 1 minute.
  • After making the dough, place it into a lightly oil tub and let it rise for 150 minutes, folding two times in this period (after 50 and 100 minutes). 
  • Next, form the dough into a round. Let it rest for a further 30-45 minutes in order to work it as little as possible. Only once it has rested should you shape it as desired. 
  • After shaping, place the dough in the fridge at 5-6°C. 
  • The shaped loaf can proof in the fridge for 15-18 hours. 
  • Bake the bread at 250°C with strong steam. After the first 15 minutes, reduce the temperature to 230°C.
  • Bake until well-browned. Baking time c. 60 minutes.