One of the few things while living abroad that always made me a little bit sentimental about Germany is a good hearty bread.
Fear no more! This is my official bread for German/Polish expats. As long as you have rye flour and some time on your hand, there is a surprisingly easy way to make delicious bread where ever you are.
In a jar mix thoroughly and scrape down the sides:
- 2 tbsp rye flour
- 2 tbsp water (if its from the tap, let it sit over night to dechlorinate!)
Cover the jar with a paper towel secured by a (rubber) band. Keep in a warm location out of direct sunlight for 24h.
Next day refresh your starter:
- remove 1 tbsp of the starter (compost/trash/eat it)
then add and mix:
- 1 ⅓ tbsp rye flour
- 1 tbsp water (again dechlorinated)
Repeat refreshing it every day for 2 weeks. Keep the jar clean. If your confusesd, read a more detailed description.
Once your starter has reached maturity you can keep it in the fridge where you only have to refresh it every week instead of daily.
To get the starter ready for the next step:
- if refrigerated before, acclimate it 2 hours out of the fridge
- refresh it (as described above)
- wait 8h to get it bubbling
in a bowl mix
- 235g (350ml) rye flour
- 235g (235ml) water
- 3 tbsp of your sourdough starter (make sure to keep at least one 1 tbsp, refresh it, so you have some for your next bread!)
wait 12–15 hours for it to mature.
add to your sourdough:
- 500g (750ml) wheat or rye flour
- 200g (200ml) water (start with a bit less)
- 15g of fresh or 5g of dry yeast
- 1 ½ tsp salt
Kneed it properly and add bit more water or flour if needed. Let it raise for 90min.
Fold the dough into itself forming a round ball with homogeneous surface. Search youtube “rundwirken” if you have issues. Heat up your oven and baking tray to 240℃ while your dough sits covered up on a sheet of baking paper for another 60min.
Cut a cross with a sharp knife or razorblade into the dough. Take out the hot tray, lift on the paper with the dough and push it in the oven at the lowest level possible. Spill a shot glass full of water onto the floor inside the oven to produce some steam. Bake for 10min.
Open the oven door for 10seconds to release the steam and lower the temperature to 190℃. Bake for another 55min.
Take out the bread, set it on its site to knock on the bottom: If it sounds hollow, it’s done. Resist the temptation and wait for it to cool down some time since it’s still finishes baking on the inside!
Enjoy! Leave me a comment and tell me about your success.