Sauerteig Hausbrot - (sourdough german bread)

This recipe i got in Frankfurt. It´s a very tasteful  german bread. 125 grams sourdough active liquid culture
 

poolish:

  • 50 grams white flour
  • 50 grams rye flour
  • 70 grams warm milk

- let it covered at 28 C  during 4 hours.

the dough:

  • 350 grams white flour
  • 150 grams rye flour
  • 250 grams warm watter
  • 1 tsp extract malt
  • 2 tsp kümmel(caraway aeeds)
  • 2 tsp salt

-first rise: 2 hours
-second rise: 45 minutes
-baking at 230 C 15 minutes and then 200 C 30 minutes

Method

 

2 comments

Eduardo, perhaps I missunderstand your formula but where is the "sauerteig"?

 

i am sorry! really i forgot it. i mean,125 grams sourdough(active)