Rustic rye bread with sourdough and scalded dough
Meister Rogger (Roggenbrot)
Ingredients
- 300 g water (50 °C)
- 6 g salt
- 300 g wholemeal rye flour,
- 60 g rye sourdough starter
- 50 g leftover bread (breadcrumbs)
- 16 g salt
- 150 g water (100 °C)
- 20 g bread spice (e.g. caraway, coriander, as desired)
- 450 g water (65 °C)
- entire scalded meat
- 670 g rye flour (type 1150)
- all sourdough
- Potato starch for dusting
Method
- For the sourdough, mix all ingredients and let it ripen, covered, at room temperature for 12 hours.
- For the soaker, pour boiling water over the leftover bread and salt and stir quickly until the mixture thickens. Cover directly on the surface with cling film. Let it soak for 8–12 hours at room temperature.
- For the main dough, mix the hot water with the scalded flour. Then add the rye flour, followed by the sourdough starter (photo 6, p. 69) and mix for about 5 minutes until a homogeneous dough forms (dough temperature 30–32 °C).
- Let the dough rest at room temperature for 30 minutes. It should only rise slightly.
- To round off the dough, i.e., to shape the bread into a round loaf: To do this, pull the edge from the outside inwards, i.e. towards the center.
- Place the loaf, seam side down, in a proofing basket sprinkled with rye flour and whole bread spices.
- Allow the dough to mature for 90–115 minutes at room temperature.
- Carefully turn the dough out onto baking paper, with the seam facing up.
- Bake immediately at 250°C, reducing to 200°C, with plenty of steam until deep brown. Bake for a total of about 1.5 hours.
This hearty rye bread, based on Lutz Geißler's recipe, has everything that makes good bread: an aromatic sourdough, a moist scalded dough made from old bread, and a well-thought-out fermentation process for maximum freshness and intense flavor.
sourdough
- 300 g
Water (50 °C)
- 6 g
Salt
- 300 g
- 60 g
scalded meat
- 50 g
Leftover bread (breadcrumbs)
- 16 g
Salt
- 150 g
Water (100 °C)
- 20 g
Main dough
- 450 g
Water (65 °C)
- 670 g
Rye flour (Type 1150)
For the scalded dough, pour boiling water over the leftover bread and salt and stir quickly until the mixture binds.
Cover directly on the surface with cling film. Allow to soak for 8–12 hours at room temperature.
For the main dough, mix the hot water with the scalded flour mixture. Then add the rye flour, followed by the sourdough starter.
Add (photo 6, p. 69) and mix for about 5 minutes to form a homogeneous dough (dough temperature 30–32 °C).
