German Sourdough

Sourdough Starter:

• 100g rye flour
• 100ml water
• 1 tsp sourdough starter (you can buy this or make your own)

Bread Dough:

• 500g bread flour
• 300ml water
• 10g salt
• 100g sourdough starter

Instructions:

1. Prepare the Sourdough Starter:

• Day 1: Mix 50g rye flour with 50ml water and 1 tsp of sourdough starter. Cover and leave at room temperature for 24 hours.
• Day 2: Add another 50g rye flour and 50ml water to the mixture. Stir, cover, and leave at room temperature for another 24 hours.

2. Make the Bread Dough:

• Day 3: In a large bowl, mix the bread flour, water, salt, and 100g of your sourdough starter. Knead the dough for about 10 minutes until it becomes smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

3. Shape the Dough:

• Once the dough has risen, turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a floured proofing basket or a bowl lined with a floured cloth.
• Cover and let it rise again for 2-4 hours, or until it has nearly doubled in size.

4. Bake the Bread:

• Preheat your oven to 250°C (482°F). Place a baking stone or an upside-down baking sheet in the oven to heat up.
• Carefully turn the dough out onto a piece of parchment paper or a floured baking peel.
• Slash the top of the dough with a sharp knife to allow for expansion.
• Transfer the dough onto the hot baking stone or sheet in the oven.
• Bake for 10 minutes at 250°C (482°F), then reduce the temperature to 220°C (428°F) and bake for an additional 30-35 minutes, or until the bread is deep brown and sounds hollow when tapped on the bottom.

5. Cool and Enjoy:

• Allow the bread to cool completely on a wire rack before slicing.

Tips:

• Make sure your sourdough starter is active and bubbly before using it in the dough.
• For a more intense sour flavor, let the dough rise longer during the initial rise.
• You can adjust the hydration level (water content) of the dough to suit your preference for a softer or firmer bread.

Enjoy your homemade German sourdough bread!