Sauerteig Basic Brot (or sourdough bread) is a classic, rustic bread made with a natural starter, which gives it that tangy flavor. The process is a bit longer compared to regular yeast breads, but the result is so worth it! Here’s a basic recipe to get you started:
Ingredients:
- For the starter (Sauerteig):
- 50g whole grain flour (rye is traditional)
- 50g water
- 1 tbsp of an active sourdough starter (if you already have one)
- For the bread dough:
- 500g wheat flour (or a mix of wheat and whole grain)
- 350g water (lukewarm)
- 10g salt
- 150g of your active sourdough starter
Instructions:
- Prepare the Starter (if you don’t already have one):
- Mix the 50g rye flour and 50g water in a jar or bowl.
- Let it sit at room temperature for 24 hours.
- Feed it with 50g flour and 50g water daily for about 4-7 days, depending on how fast it becomes active. You’ll know it’s ready when it bubbles and has a pleasant sour smell.
- Make the Dough:
- Mix the 500g flour and 350g water in a large bowl until well combined. Let it sit for about 30 minutes to allow the flour to hydrate (this step is called autolyse).
- Add the Starter and Salt:
- Add the 150g of active sourdough starter and 10g of salt to the dough. Mix everything until it forms a sticky, shaggy dough.
- Knead the dough for about 10 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use the dough hook on a low speed for around 8 minutes.
- Bulk Fermentation:
- Place the dough in a clean bowl, cover it with a damp towel or plastic wrap, and let it ferment at room temperature for about 4-6 hours. You’ll want to fold the dough once or twice during this time to help with its structure. Simply grab the edge of the dough, stretch it up, and fold it over itself.
- Shape the Dough:
- Once the dough has risen and is airy, gently shape it into a round or oval loaf.
- Place the dough seam-side down into a well-floured proofing basket (or a bowl lined with a cloth).
- Proofing:
- Let the dough rise for 1-2 hours at room temperature, or for a more developed flavor, proof it in the fridge overnight (12-16 hours).
- Preheat the Oven:
- Place a Dutch oven or a heavy pot with a lid in the oven and preheat to 250°C (480°F) for at least 30 minutes.
- Bake the Bread:
- Once the oven is hot, carefully remove the Dutch oven, place the dough inside (seam-side up), and cover it with the lid.
- Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deeply golden and crisp.
- Cool:
- Let the bread cool completely on a wire rack before slicing.
Enjoy your delicious, tangy homemade sourdough bread! Do you have a sourdough starter, or would you like tips on making one?