I cheated So does that mean I should post a translation?
I’ll just interpret it that way:
Here’s my alltime favorite the “Fränkisches Bauernbrot” (Franconian Farmer’s Bread). I usually make one double-sized loaf if I expect guests or at two normal sized ones at the same time and pop one in the freezer.
For one normal sized loaf:
1. Prepare the Sourdough
- 175g rye flour (type 1150, whatever you find really)
- 145g water
- 17g rye starter
Takes 18-22h hours to mature at room temperature. (In my experience in winter you can leave it 24h no problem)
2. Bread Spice
Prepare the “spice” (I usually take a little more but the taste is maybe acquired so go easy and keep to the amount at first)
- 0.2g caraway seeds (Kümmel)
- 0.2g fennel seeds
- 0.2g koriander seeds
Roast in a pan, then crush in a kitchen mortar (not the artillery please). The spice is best prepared fresh but my batches usually come out too large and so I often have leftover from the previous week. Just take a little more then as it looses its punch. (If you don’t have a spoon scale that can weigh these amounts, whatever you can grab with your fingers of these spices is usually around 1g)
3. Prepare the dough
- The sourdough
- 265g rye flour (type 1150)
- 50g wheat flour (type 550–just the basic stuff you use for everything really)
- 235g water
- 7g fresh yeast
- 10g salt
Combine all the ingredients and knead on the lowest setting of your machine for 5 minutes. Then knead on the second lowest setting for 2 minutes. Use a spatula to make sure your machine mixed everything well and scrape the dough into a nice (sticky) ball in the center of the bowl. My machine is not powerful enough and so there is always some leftover unmixed flour at the bottom after kneading, I just use the spatula to fold the dough a couple times that is usually enough for the fermentation to do its thing over the next hour.
Cover the bowl and let it sit for 30 minutes.
4. Forming the loaf
You need something called a “Gärkorb” (fermentation basket?) for the next step or a bowl to which the dough won’t stick. You can probably use some kind of bowl with a fresh kitchen towel.
Use either 1 Tbsp of rice flour or potatoe starch to put in the “basket” to keep the dough from sticking.
After the dough has rested for the 30 minutes, take it out of the original bowl and form a loaf that has roughly the form of your bowl. Since it’s rye the dough is quite sticky and you don’t have to do a lot of folding. I use additional wheat flour to keep it from sticking to the kitchen counter.
Take the formed loaf and put it in your prepared bowl with the bottom side up. The bottom will look all scrounged up but that is what goes on the bottom while baking.
Cover the basket with a towel or airtight foil and leaven for another 30 minutes.
(The dough should have a sum total of 1 hour of rest)
Pre-heat the oven to 250°–I use a pizza stone.
When the dough has rested enough put it in the oven by overturning the basket onto a board, cut the dough a few times with a serrated knife:
and then pushing the loaf into the oven. Add steam and bake for 10 minutes. Then open the door to let out the steam and reduce temperature to 200°C. Then bake for another 40 minutes.
I haven an oven that can create steam on its own. If yours can’t you can improvise in a variety of ways f.e. using lavastones in a tray in the bottom or simply splashing water into the bottom of the oven (not quite so good for the oven)
Here’s the finished product:
PS: this is the double sized loaf made from twice the amount the recipe asks for.
PPS: do not eat directly from the oven. Rye needs to set a bit after baking. Let it cool down for an hour at least, 2-3h is better. But to get the most out of the crust try it the same day as baking.
PPPS: Here’s what the inside looks like