Tasty rye sourdough bread

from Bergland, your vacation apartment Söll

Who doesn’t love the smell of freshly baked bread! Here in the Tyrolean lowlands, it is still a tradition for many farmers to bake their own bread. Every family has its own favorite recipes and secrets! The breads are then also offered for sale at the popular farmers’ markets. Various types of brown bread and sourdough bread are available to taste here.

We at the Hotel Bergland Söll, your vacation apartment Söll, have also dedicated ourselves to the tradition of bread baking and can offer you our own bread from the Bergland bakery every morning at our rich breakfast buffet! Taste our many home-made specialties, such as freshly baked brown and wholemeal bread, cakes and butter plaits, home-made jams and juices! Plus teas made from home-picked herbs and fruit!

Always a delight – our rye sourdough bread

We at Hotel Bergland, your Appartement Söll, have prepared a recipe for a rye sourdough bread for you today. Admittedly, baking with natural sourdough is not easy! Rye sourdough is also considered the master discipline among sourdoughs. The dough is extremely sticky, not to say “clay-like”, and therefore not easy to work with.

Important to know: For the crispy bread crust to succeed and the full flavor to develop, the dough needs a constant room temperature of 27 to 32 degrees Celsius – which is not always easy to provide, especially in the cold season.

And now to the recipe:

The ingredients make 1.5 kg of dough

Ingredients:

Pre-dough ingredients – Sourdough

210 g active rye sourdough
360 g water
150 g rye flour type 960
120 g wholemeal rye flour

Main dough ingredients

Ripe starter dough – sourdough
400 g rye flour type 960
190 g warm water
20-25 g salt
20 g oil
15 g bread spice

Preparation:

Preparation of the starter dough:

Mix all the ingredients thoroughly and leave to mature in a warm place – a proofing box (27° to 32° C) would be best – for between 3 and 4 hours. The sourdough is ready when it starts to form bubbles.

Preparation of the main dough:

• Place the other ingredients in a large bowl with the starter dough and mix well for about 10 minutes on a low setting.
• Then cover the bowl and leave the dough to rise for about 10 minutes.
• The next step is to shape the sourdough into a loaf on a floured surface – a dough card works particularly well as the dough is very sticky!
• Now place the sourdough loaf in a well-floured bowl or proofing basket.
• Now the dough has to mature! Again, you need a warm place (27° to 32° C) and a little patience: you can’t predict the ripeness of the sourdough that accurately! Depending on the conditions, it can take between 1 and 2.5 hours for the dough to be ready. The amount of dough should almost double!
• Our little tip: flour the loaf before letting it rise – when you can see deep cracks in the flour, the dough is ready for baking!

The baking:

• Preheat the oven with the cast iron pan or baking stone – top/bottom heat at 250 °C.
• Turn the sourdough loaf out onto baking paper and leave to sit for a few minutes.
• Bake in a cast iron pot: Bake for 10 minutes with the lid on, then turn the temperature down to 190° C, remove the lid and continue baking for about 1 hour.
• Baking with baking stone or baking steel: Place a baking tray on the base of the oven. Place the bread in the oven, pour 200 ml of water into the hot baking tray and close the oven door immediately! Now bake for 10 minutes in steam at 250° C. Now open the oven door for 1 minute and reduce the baking temperature to 190° C. Close the oven door again and bake the bread for a further 60 minutes.

Here’s another little secret for cleaning sticky baking utensils: Leave the utensils soaked in water for a few hours and the sticky residue will come off by itself!

For all our enthusiastic bread bakers, here’s a tip for experimenting: The wholemeal rye flour can also be replaced with a different type of flour. In addition to rye flour type 960 or wheat flour type 700, spelt flour type 700 or wholemeal spelt flour, buckwheat flour, single-grain flour or wholemeal wheat flour also add a special flavor!

We, the team at Hotel Bergland Söll, your vacation apartment Söll, wish you “good luck baking” and “bon appétit while tasting”!

Source:

https://www.mannbackt.de/2020/03/25/roggensauerteigbrot-so-gelingt-der-sauerteigklassiker-11885/