Baden Country Bread (Badisches Landbrot)

Category: Sourdough bread
Kitchen: german
Baden Country Bread (Badisches Landbrot)

Ingredients

leaven:
Rye flour 135g.
water 135g
rye sourdough (starter) 30g
dough:
wheat flour 1 (2) grade 100g
water 90g
dry yeast 1/8 tsp
welding:
wheat flour 1 (2) grade 15g
water 70g
salt 1g
dough:
all sourdough, dough and brew
wheat flour 1 (2) grade 400g
serum 140-150g
dry yeast 2g
salt 13g
lard (or butter) 10g
liquid malt 10g

Cooking method

  • In containers with lids, mix the starter and dough, leave at room temperature for 6 hours, put in the refrigerator for 10-12 hours. Get it one hour before preparing the dough, let it warm. This is how the leaven and dough came up in 18 hours: leaven
  • Baden Country Bread (Badisches Landbrot) Baden Country Bread (Badisches Landbrot)
  • dough
  • Baden Country Bread (Badisches Landbrot) Baden Country Bread (Badisches Landbrot)
  • While the sourdough and dough are warming up, we make a brew - just bring all the ingredients to a boil with continuous stirring, cool:
  • Baden Country Bread (Badisches Landbrot)
  • Knead the dough, adding all the ingredients for 10-15 minutes. Allow to rise for 45-60 minutes in a warm place. Form a round or oblong loaf and leave to rise for another 60 minutes. This is how the bar looked at the beginning:
  • Baden Country Bread (Badisches Landbrot)
  • and this is how it increased after 60 minutes:
  • Baden Country Bread (Badisches Landbrot)... Make incisions:
  • Baden Country Bread (Badisches Landbrot)
  • Bake in an oven preheated to 250 * C with steam for 10 minutes, release the steam and reduce the temperature to 200 * C for another 40-45 minutes.
  • Baden Country Bread (Badisches Landbrot)


Lerele
I bought such bread in the market, very tasty !!
Linadoc
Lerele, we also sooooo liked it! Fragrant and not at all heavy, crusty crust. I love all these crusts!
tuskarora
Excellent bread! So I would eat the crust!
Albina
Interesting name and beautiful bar Great master class
Linadoc
Elena, Albina, Thank you ! Although it is all over the baking sheet of my mini-oven, but less than half of it is left! It would seem a trifle - brewing, but the taste is specifically improved.
Maria-regina
Baden Country Bread (Badisches Landbrot)
Baden Country Bread (Badisches Landbrot)
And one more thanks))))
Words cannot convey the taste ...
Linadoc
Ooooh, Maria, this one is super pretty! ... And the taste, yeah, I know - very aromatic!
Tyetyort
Linadoc, Lina, good morning! Does all the leaven go into the dough or 30 grams? There is a leaven for several years Stolichny has been baking. Can a mature one be used?
Linadoc
Elena, all the leaven goes. The ripe sourdough is called "starter", 30 g of it is needed to get the sourdough for this bread. Well, or 300 g of the finished fermented starter culture. Therefore, it is easier to make a new recipe.

Although I have already played enough with sourdoughs, I have grown wiser and bake on long doughs with yeast with kefir. From a microbiological, baking and physiological point of view, such doughs and starters are one and the same, but much easier for life.

Tyetyort
Linadoc, Lina, I get it! Thank you! I baked your "in a cauldron", tried it. Apparently, overexposed, the crumb gives off a little alcohol.
Linadoc
well, here are two in one - and alcohol and a snack
Tyetyort
Maybe fizzle out?
Linadoc
The side effect is antiviral. So, save and don't let us fade away
Tyetyort
Freely, weathered
Ekaterina87
Hello, please tell me, I didn't find liquid malt, I bought fermented malt, I need to take 10g of it. Dry and add water 50-55g. Water??? Right or wrong. Thank you in advance. Sorry for such questions, I'm just starting to bake bread., I really want it to be right))
Linadoc
Ekaterina87, no, just add a teaspoon of dry fermented without water.

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