Bauernbrot

01Method

1. 1

   To prepare the sourdough starter, break the yeast into a large bowl. Whisk in the first measure of warm water and the larger amount of sugar until fully dissolved — the water should be just above body temperature. Gradually incorporate half of the all-purpose flour, whisking until no lumps remain. Drape a dish towel over the bowl and leave at room temperature for 24 hours.

2. 2

   After the first 24 hours, give the starter a thorough stir, re-cover, and allow it to ferment for another 24 hours. The result will be a thin, pale sourdough ready to use.

3. 3

   In a large bowl, combine the rye flour, the remaining all-purpose flour, salt, and the smaller amount of sugar. Stir the sourdough starter in with a wooden spoon, then add the second measure of warm water and mix to bring the dough together. Turn out onto a lightly floured surface and knead for 15–20 minutes, adjusting stiffness with a tablespoon of water at a time, until the dough is smooth and cohesive. Return to the bowl, cover, and let rise until doubled in size, about 1–2 hours.

4. 4

   Turn the risen dough back onto a floured surface and knead for roughly 5 minutes to develop the gluten. Form into one large or two longer loaves, place on baking sheets, and proof for about 1 hour, until a gentle poke with a finger leaves a lasting impression.

5. 5

   Heat the oven to 220 °C. Bake two loaves for approximately 45 minutes, or a single large loaf for about 1½ hours. A deeply coloured crust is normal and desirable. Allow the bread to cool completely before slicing.