Sourdough Bread

Bread baked with Sourdough, as either the main source of active yeast, or as a flavoring agent, with additional yeast added.

Sourdough

Name	English	German
Roggenkruste	Rye Crust	Roggenkruste
Weizenwürzbrot		Weizenwürzbrot
San Francisco Sourdoughbread		San Francisco Sauerteigbrot
Vollkorn Bâtard Brot		Vollkorn Bâtard Brot

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Tips

Retention

Tip

As always, retain 10-20% of the total water amount (excluding the starter) and add it as needed at the end of the kneading phase as a Bassinage.

Let it cool

Tip

Let it cool for at least 1 hour. You can also let it cool longer.

Rye bread is tastier, for example, if you let it sit overnight. The longer you wait and the more patient you are, the tastier it gets. Until it gets hard, of course…