Ingredients
Preferment (made 10 to 12 hours before final dough)
- 4 grams salt
- 195 grams luke warm filtered water
- 90 grams dark rye flour (100% whole grain)
- 100 grams all-purpose white wheat flour
- 40 grams sourdough starter (rye or wheat)
Sponge (made 30 minutes before final dough)
- 200 grams luke warm filtered water
- 260 grams all-purpose white wheat flour
Main Dough
- 70 grams luke warm filtered water
- 9 grams salt
- 175 grams dark rye flour (100% whole grain)
- 3 grams active dry yeast (½ pouch)
Zwiebelbrot (Onion Bread option)
- 1 large yellow onion
- 14 grams butter
Instructions
- Make Preferment: In a medium bowl, combine 4 grams salt, 195 grams luke warm filtered water, 90 grams dark rye flour, 100 grams all-purpose flour, and 40 grams sourdough starter using a rubber spatula or spoon. Cover airtight and rest at room temperature for 10 to 12 hours to develop flavor and fermentation.
- Make Sponge: In a small bowl, mix 200 grams luke warm filtered water with 260 grams all-purpose flour by hand until smooth dough forms. Cover airtight and let rest at room temperature for 30 minutes to begin gluten development.
- Prepare Onion (optional for Zwiebelbrot): Peel and slice 1 large yellow onion, then sauté in 14 grams butter over medium-low heat for 10 to 15 minutes until golden brown and caramelized. Set aside to slightly cool before adding to dough.
- Make Main Dough: Without premixing, add 70 grams luke warm water, 9 grams salt, 175 grams dark rye flour, and 3 grams active dry yeast directly to both pre-doughs (preferment and sponge). Add cooked onions now if making Zwiebelbrot. Knead by hand or with a mixer dough hook for about 5 minutes until dough is homogenous and slightly sticky.
- First Proof: Cover the dough airtight and let it rest at room temperature for 1 hour. The dough should increase by about 50% in size, indicating proper fermentation.
- Shape Dough: Shape the dough into a round or long loaf depending on your proofing basket shape. Fold the dough by bringing the edges to the center repeatedly, pressing down to create surface tension. This helps develop structure for better rise.
- Second Proof: Lightly flour a proofing basket (brotform) with white flour, then place the shaped dough seam side down inside. Cover with a linen towel or basket liner and allow to proof for 45 minutes at room temperature for final rise.
- Preheat Oven and Prepare Steam: Preheat your oven to 250°C (480°F) and place a casserole dish filled with hot water on the bottom rack to create steam, which helps form a crispy crust.
- Bake: Prepare a baking sheet lined with parchment paper. Flip the dough from the basket onto the parchment, ensuring it maintains shape. Check water level in the casserole dish and transfer quickly to the oven. Bake for 60 minutes total, reducing temperature to 220°C (430°F) after 10 minutes for even baking and browning.
Notes
- Dutch Oven Baking: If you prefer baking in a Dutch oven, preheat it with the lid on and do not add extra water for steam. Place scored dough on parchment into the Dutch oven, cover with lid, bake at 250°C (480°F) for 10 minutes, then lower to 220°C (430°F) and bake 40 minutes. Remove lid and bake 10 more minutes to brown the crust.
- Onion Version: When making Zwiebelbrot, ensure onions are well caramelized with moisture cooked out to avoid affecting dough consistency.
- Scoring: Scoring the loaf prior to baking is optional to guide crust cracking but is not necessary for good results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: German
