Special Gaucho Bread

eduardo schütz turlaj's picture
eduardo schütz ...

This recipe produces a original bread with a exceptional flavor. The combination of coriender and the flours misture is perfect!

it makes 1 large bread

The Dough

Ingredient Metric Imperial Baker's Percentage
sourdough starter active 120 grams 4.24 oz 16.67%
grain soy 180 grams 6.35 oz 25.00%
rye flour 240 grams 8.47 oz 33.33%
spelt flour 240 grams 8.47 oz 33.33%
wheat flour 240 grams 8.47 oz 33.33%
water 650 grams 22.95 oz 90.28%
coriander (powder) 5 grams 0.18 oz 0.69%
salt 20 grams 0.71 oz 2.78%
Total Flour Weight:
720 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.


Glaze: 1 beaten egg and sesame seeds

  1. Combine the flours and mix well.Mix the starter with 240 grams of water, 240 grams of flour misture and the grain soy.Proof 12 hours at 28 C.Covered.
  2. After this time, add the coriander and salt in the remaining flour misture.Put the remaining water in poolish and mix well and then add the flour misture.
  3. Mix and knead during 8 minutes.The dough is a few moist and soft.
  4. Form 1 ball and let it proofing during 2 hours at the same temperature.
  5. Punh down and form 1 long loaf.Place on a baking sheet and proof it for 1:30 hours more.
  6. To glaze: brush the top with beaten egg and sprinkle with sesame seeds.Make 3 or 4 diagonall slashs.
  7. Bake in a preheated 200 C oven for between 40 and 50 minutes.
  8. Cool on a rack.

original recipe by eduardo´s baker.

299 users have voted.


vincent 2009 April 5


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
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