October 5, 2018 - 2:28pm
Bauernbrot recipe
At a Potluck Oktoberfest in my new neighborhood, I signed up to bring bauernbrot. I do not know how many neighbors will be there ...20 - 40?
I have googled recipes and there is a lot of latitude from what I can see. Any suggestions for recipes and shapes? I typically like to work with 1000 g of flour
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I bake this often (I'm German). You can use other whole grain flours (like spelt, emmer, einkorn or oat) instead of the rye, and all variations taste good, but rye is typical. I recalculated the amount of flour to about 1000 g (not including the starter).
Happy baking, Karin
BAUERNBROT
Soaker
363 g rye flour
120 g whole wheat flour
8.7 g salt
363 g water
STARTER
151 g whole wheat mother starter 75%
453 g bread flour
240 g water, lukewarm
FINAL DOUGH
all soaker
all starter
120 g whole wheat flour
10.7 g salt
8 g instant yeast
20-27 g honey
2 tsp anise, caraway, fennel and/or coriander mixture (typical German bread spices)
DAY 1
In the morning, prepare soaker and starter. Leave, covered, at room temperature for 8 hours.
In the evening, prepare final dough: mix 1-2 minutes at low speed, until all flour is hydrated. Knead at medium-low speed for 4 minutes. Let autolyse for 5 minutes, then knead for another minute. Place in oiled container, cover, and refrigerate overnight.
DAY 2
Preheat oven to 500ºF, with steaming device. Shape dough into boule or bâtard, and proof in banneton.
Bake bread at 475ºF for 10 minutes, reduce heat to 425ºF and bake 10 minutes, rotate 180 degrees, remove steam pan, and continue baking for another 20 minutes (at least 200ºF internal temperature).
Karin,
this is perfect! I’m going to make a few reiterations before Oktoberfest! Thank you
Quick question about the starter. It does 75%refer to the hydration rate.?
My SD starter is on the stiff side
Quick question as this sounds like a bread I would like.
I only maintain a Rye starter. Could that be used or should I just create a WW Starter.
Thanks,
Mike
You can use your rye starter, just adjust the overall flour amounts accordingly.
Thank you very much for taking the time to reply. This will be my next bake.
and let me know how it turns out.
Karin
Yes, the starter has 75% hydration.
My breads are half your size, so check the temperature, the baking time might be longer.
I baked some today ?
Hi! My mom and I moved to the states in 2014 from Germany and have been craving bauernbrot for some time now. I am still trying my best at bread baking and have wanted to make bauernbrot for some time now- I tried out your recipe the bread turned out wonderful, it tastes just like the bread from home! Thank you!
I used my dutch oven to bake the bread and it needed to bake a couple of extra minutes. I think I may have to turn up the temperature next time, but besides this, the bread turned out amazing.