German Style Sourdough Bread

Stage One: the Mother.  3 or 4 hours. 

INGREDIENTS:

1 TBSP fresh sourdough starter

1/4 cup rye flour

1/4 cup lukewarm water. 

(The target ratio is 1:4:4)

INSTRUCTIONS: 

• Mix together (with a long spoon) in a pint Mason jar. Set lid on very loosely. leave in a reasonably warm space (room temperature) for 3 or 4 hours or until it doubles or triples in size. 

Stage Two: Raising. 14 or so hours. 

INGREDIENTS: 

All of the mother from above. 

1 cup rye flour. 

1 cup lukewarm water. 

INSTRUCTIONS: 

• Mix this together well in a very large mixing bowl. Cover loosely (maybe a dish towel). Let it raise for 14 hours or so. It will double in size or so. 

• IMPORTANT: After raising, take off 2 TBSP of the mix to a clear pint Mason jar, and store it in the refrigerator (up to a week) for the next bake. (Feed the starter if longer than a week or so.)

Stage Three: Third Leaven. 3 or 4 hours. 

INGREDIENTS: 

All of the above (except the starter for the next bake)

3 cups rye flour (or mix rye/spelt flour)

2 cups lukewarm water

INSTRUCTIONS: 

• Mix all together in the same large mixing bowl. Cover again for approximately 3 hours of additional raising time.

Stage Four: Bread Dough.  10 minutes mix, 10 minutes rest.

INGREDIENTS: 

All of the Third Leaven. 

4 cups rye flour (or mix of rye and other flours: spelt, whole wheat or white)

2 TBSP salt

1 cup warm water (adjust as necessary)

OPTIONAL: add flavorings. Options include: 

2 TBSP fennel seed. 

2 TBSP caraway seed. 

2 TBSP anise seed.

1 TBSP coriander seed. 

INSTRUCTIONS: 

• Mix ingredients together. Divide dough in half for two loafs. On a floured board, stretch and fold the dough (do not knead) for 10 or 15 minutes to build the gluten. Keep one side at the top; do not turn the top to the bottom. Rest the loaves, covered, for 15 - 20 minutes. Preheat oven to 500 degrees. 

Stage 5: Baking. An hour or more. 

• Cover a half sheet pan with parchment and dust a little flour on top. Set both loaves on baking pan. NB: if you rest the loaf with the smooth side up, then bake smooth side down, letting the folded edges of the other side shape the top of the loaf. If you rest the loaf smooth side down, then make a few interesting cuts in the top of the smooth loaf top before baking. 

Comment: Let the loaves rest a few more minutes here while the oven finishes preheating. 

Add a (metal) tray or shallow bowl of hot water to the second shelf (preferred). Alternatively, throw in a quarter cup of hot water before closing the oven door on the bread during baking.

Bake at 500 degrees for 15 - 20 minutes. After this, remove the tray of water, reduce heat to 400 degrees and bake for an additional 45 minutes or until tapping on the bottom of the loaf sounds hollow. If needed, bake an additional 10 minutes. (NB: we needed that additional 10 minutes in our kitchen.)

Remove and let rest for at least 10 or 15 minutes before slicing.