Roggenbrot: Robust rye bread, perfect for hearty sandwiches

Based on the provided text, which is about making sourdough starter and the beginning process of making sourdough bread, I will create a recipe focused on making a sourdough loaf from scratch. Since the full recipe isn't provided in the text, I will use the information to construct a complete recipe.

Introduction:

Embrace the timeless craft of breadmaking with this Traditional Artisan Sourdough Bread recipe. Join Polsen kocht pannonisch 's Beste on a journey to create a loaf with the simplest of ingredients: flour, water, and salt. With patience and care, we'll cultivate a thriving sourdough starter and bake bread that boasts a complex flavor profile and a perfect crust. Let's begin this fulfilling, three-day culinary adventure.

Ingredients:

For the sourdough starter:

- 150 grams all-purpose flour

- 150 milliliters of lukewarm water

For the bread dough:

- All of the sourdough starter from above

- 350 grams all-purpose flour, plus extra for dusting

- 200 milliliters of lukewarm water

- 10 grams salt

Equipment:

- Mixing bowls

- Clean kitchen towels or plastic wrap

- Dutch oven or baking stone

- Lame or sharp knife

- Scale

- Whisk

Instructions:

Prep Time: 72 hours (for sourdough starter development)

Cook Time: 45-50 minutes

Total Time: ~73 hours

Servings: 1 loaf

Day 1: Creating Your Sourdough Starter

1. In a clean bowl, whisk together 150 grams of flour with 150 milliliters of lukewarm water until smooth.

2. Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature (ideally around 20-30 degrees Celsius) for 24 hours.

Day 2: Feeding Your Sourdough Starter

1. Uncover the bowl. You should see bubbles forming, indicating the natural yeasts are active.

2. Add another 150 grams of flour and 150 milliliters of lukewarm water to the bowl; mix until smooth.

3. Cover again and let sit at room temperature for another 24 hours.

Day 3: Final Starter Feeding

1. Your sourdough starter should have doubled in size with lots of bubbles; it may have a sharp, sour smell.

2. Reserve a small portion of the sourdough starter to use for your next batch (this will save you three days of preparation).

3. Return the remainder of your starter to your bowl.

Making the Bread Dough

1. Add 350 grams of flour and the salt to the starter; mix to combine.

2. Gradually add 200 milliliters of lukewarm water until the dough forms. It should be homogenous but not too sticky.

3. Knead the dough on a floured surface for about 10 minutes until it becomes elastic and smooth.

4. Place the dough in a clean, oiled bowl and cover with a towel. Allow it to rise for about 4-6 hours, or until it doubles in size.

5. Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) with a Dutch oven or baking stone inside.

6. Once the dough has risen, gently shape it into a round loaf, taking care not to deflate it too much. Dust with flour and score the top with a lame or a sharp knife.

7. Carefully place the dough into your preheated Dutch oven or on the baking stone.

8. Bake with the lid on for 25 minutes, and then remove the lid and bake for an additional 20-25 minutes until the bread has a dark, golden crust.

9. Let the bread cool on a wire rack before slicing.

Cooking Tips:

- Sourdough is best enjoyed the day it's baked but can be stored in a paper bag for a few days.

- To refresh stale sourdough, sprinkle with water and reheat briefly in the oven.

- The flavor and texture of sourdough improve if you allow it to cool completely before slicing.

This recipe is attributed to Polsen kocht pannonisch 's Beste; visit their YouTube channel at https://www.youtube.com/@polsenkocht for more amazing recipes and tips on making the best pannonisch treats.

#sourdough #breadmaking #homemade #traditional

YouTube channel - Polsen kocht pannonisch 's Beste: https://www.youtube.com/@polsenkocht

Roggenbrot: Robust rye bread, perfect for hearty sandwiches