Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough.
Basically, you should always mix this type of sourdough in a mixer, because the mechanical mixing of flour and water allows the sourdough to mature faster and better (mix well!).
During the subsequent maturing process, the foundation sourdough takes on a somewhat “greasy consistency”, that makes it easier to mix into the dough during the mixing process.
During my apprenticeship, foundation sourdoughs were always mixed with a hydration (TA) of 150. Flour quality and flour types have changed a lot in recent years and increasing the hydration (TA) is recommended.
for a dough weight of 872g
- 120g Wholegrain rye flour
- 70g Water
- 10g Starter
Dough temperature: 23-26°C Maturity time: 12-18 hours
- 150g Water 30°C
- 50g Dried, toasted and finely ground leftover bread
Mix 1-2 hours before needed and allow to soak.
- 200g Mature foundation sour
- 200g Bread soaker
- 150g Wheat flour Type 700
- 150g Wholegrain spelt flour
- 150g Water
- 12g Salt
- 5g Yeast
- 5g Bread spice
- Knead all ingredients slowly for 5 minutes and quickly for 2-3 minutes into a well kneaded dough. Target dough temperature c. 27-29°C.
- Then let the dough mature in the mixing bowl, covered for 30 minutes.
- After the dough rest, form into a round loaf and place with the seam side down in a floured proofing basket.
- Cover and allow to proof (about 45 minutes) and once 3/4 proofed, turn the dough out of the basket and slide it into a preheated oven (250°C) with steam.
- Once the dough has the desired crust cracking, the steam must be released from the oven. (Prop the oven door open a small bit for about 5 minutes). After releasing the steam reduce the oven temperature to 200°C and bake until well browned.
- Total baking time, c. 50 minutes