ВIn this video I will show you how to make traditional German rye-wheat bread using Detmold's 3-stage sourdough.
The 3-stage sourdough method is the gold standard of German rye bread making. It is the most traditional sourdough method in the German-speaking world and requires constant and controlled time and temperature conditions throughout the entire sourdough process. That is why it is quite labor- and time-consuming. By varying the dough moisture, time and temperature of ripening three times, we end up with a flavorful and maximally balanced sourdough, which, however, is very demanding to use compared to single-stage methods.
For 2 loaves weighing about 1 kg.
ANFRISH
10 g rye starter (from the refrigerator)
20 g water
20 g of medium rye flour
5-6 hours at 25-26C
GRUNDSAUER
All enfrish
84 g water
140 g medium rye flour
9-11 hours at 23-27C
VOLLSAUER
All grundsauer
376 g water
320 g medium rye flour
3-4 hours at 27-32C
DOUGH
All vollsauer
450 g water 28-32C
320 g medium rye flour
440 g wheat flour
25 g salt
00:00 Presentation
00:22 Anfrisch
01:43 Grundsauer
04:04 Vollsauer
05:38 Dough
07:42 Forming
10:07 Proofing
10:59 Baking
12:28 Tasting
24 июл 2024
