Black Forest Bread - Schwarzwaelder Kruste
This is a German bread recipe with 20 percent light rye and 80 percent wheat flour. A German bread recipe with a sourdough and overnight sponge and lots of Old-World flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 20 persons
Ingredients
- For the Sourdough Starter:
- ½cup (58 grams) light rye flour
- ½cup (58 grams) medium rye flour
- ½cup (118 grams) water
- 2to 3 teaspoons sourdough starter from the refrigerator
- For the Sponge:
- 3 ¼cup (388 grams) bread flour
- ¼teaspoon instant yeast
- ⅛teaspoon (1 gram) salt
- 1 ⅕cup (270 grams) water
- For the Final Dough:
- 3 ¼cups bread flour
- ⅓cup (40 grams) light rye flour
- ⅓cup (40 grams) medium rye flour
- 2teaspoons (10 grams) lard
- 2to 3 teaspoons (14 to 21 grams) salt
- 1teaspoon (4 grams) instant yeast
- 1 ⅓cup (300 milliliters) water