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Traditional German Bauernbrot (Sourdough Bread)

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PREP TIME
180 min
COOKING TIME
120 min
TOTAL TIME
3180 min
SERVINGS
20 servings
German
Traditional German Bauernbrot (Sourdough Bread)
Ingredients
  • 1 1/2 ounces compressed fresh yeast
  • 1 quart warm water
  • 2 tablespoons white sugar
  • 8 cups all-purpose flour, divided
  • 8 cups white rye flour
  • 2 tablespoons salt
  • 1 teaspoon white sugar
  • 2 cups warm water
Instructions
1
To create a sourdough starter, combine the yeast in a large bowl and gradually whisk in 1 quart of warm water that is just slightly warmer than body temperature, along with 2 tablespoons of sugar until it's fully dissolved.
2
Next, incorporate the yeast mixture into 4 cups of flour in the bowl, continuing to mix until all lumps are eliminated. Cover the bowl with a dish towel and let it rest for 24 hours at room temperature.
3
After 24 hours, give the mixture a thorough stir, cover it again, and allow it to stand for another 24 hours. The resulting sourdough starter will be thin, light-colored, and ready to use.
4
In a large bowl, combine the rye flour, remaining 4 cups of all-purpose flour, salt, and sugar. Mix in the sourdough starter using a wooden spoon, followed by 2 cups of warm water.
5
To mix the dough, transfer it to a heavy-duty stand mixer for the initial couple of minutes. However, if the dough becomes too heavy, switch to using your hands by turning it out onto a floured surface. A clean countertop is ideal for kneading the dough, adding water as needed to achieve a smooth consistency.
6
Knead the dough for 15-20 minutes, employing various techniques such as folding and pulling to develop a smooth texture.
7
Once the dough has risen, remove it from the bowl and re-knead it on a floured surface for about 5 minutes, ensuring that the gluten is fully activated.
8
Divide the dough into 1 or 2 long loaves and place them on baking sheets. Allow the bread to rise for about 1 hour, or until it leaves an impression when gently poked with a finger.
9
Preheat the oven to 425 degrees F (220 degrees C) and bake the bread for approximately 45 minutes for two loaves or 1.5 hours if you're making a single large loaf. Don't worry about the crust's color; it will be delicious and so will the crust.
10
Once baked, let the bread cool completely before cutting it. It's also a good idea to freeze half of it for later use.