Sauerteig Hausbrot - (sourdough german bread)
by eduardo schütz ... · More by this author { 2008 November 26 }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
Companion Bakery is looking for a baker!
Where is the Sauerteig?
by Danubian · More by this author { 2008 November 28 }i am sorry! really i forgot
by eduardo schütz ... · More by this author { 2008 November 29 }