Wheat Sourdough

Just all purpose wheat flour and a few days of fermentation - 72 hours - make for a nice wheat bread. Goes especially well with sweet toppings like jam or Nutella, but also with more savory ones like prosciutto or cheese.

Pre-Ferment

• 185g (6 1/2oz) all purpose wheat flour
• 5g (1/8oz) fresh wet yeast or 3/4 tsp Active Dry Yeast, 3/8 tsp of sugar and 20ml (4 tsp) of water, mixed and let stand for about 10 minutes
• 4g (1/2 tsp) salt
• 125ml (1/2 cup) water

Mix all ingredients in a bowl or glass container. The dough is very dry so you need to work a little harder than usual. Cover with lid or plastic wrap and transfer into the refrigerator. Let prove in the fridge for 72 hours.

Sourdough

• 45g (1 1/1oz) all purpose wheat flour
• 45ml (1 1/2oz) water
• 5g (1/4oz) wheat sourdough starter

Combine all ingredients in a mixing bowl or a glass container, stir well, cover with lid or plastic wrap and leave at room temperature for 14-16 hours.

Main Dough

• Pre-Ferment
• Sourdough
• 325g (11 3/8oz) all purpose wheat flour
• 145ml (5oz) water
• 4g (1/8oz) fresh wet yeast or 1/2 tsp Active Dry Yeast, 1/4 tsp of sugar and 13ml (1/2oz) of water, mixed and let stand for about 10 minutes
• 7g (1 tsp) salt

Dissolve yeast in water and combine with all other ingredients in a mixing bowl. Stir well then knead with the dough hook on low speed for 5 minutes and on speed 2 for 8 minutes. Cover with lid or plastic wrap and let prove at room temperature for 1 hour. After 30 minutes fold the dough: Press it flat a little and go around the dough and fold the edge into the middle; then place back in the bowl.

On a floured surface quickly knead the dough and form into elongated shape. Cover baking sheet with parchment paper and place dough on it. Then cut along the short axis a few lines about 2cm (3/4") deep into the surface. Cover with plastic wrap and let rest at room temperature for another 70 minutes.

Meanwhile preheat oven to 220°C.

Brush surface of the dough with hot water, transfer baking sheet onto middle rack of the oven and spray a lot of water in. Bake for 10 minutes, then open the oven door to let out steam, close again and reduce temperature to 180°C. Bake for another 40 minutes. For a crispy crust open the oven door a little bit during the last 5 minutes.

Place on a cooling rack and quickly brush with hot water again. Let cool.

Original recipe (German language) in "Das Brotbackbuch" by Lutz Geißler, published by Ulmer Eugen Verlag.