Homemade sourdough bread is aromatic, digestible, and keeps fresh longer than commercial bread. This recipe shows how to bake wheat sourdough bread with a crispy crust and moist crumb, even for beginners.
Adapted from a video by Thomas kocht
Sauerteigbrot selber backen – Einfaches Rezept mit Weizensauerteig
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1
Pour 200g of 25-27°C warm water into a bowl, stir in 20g of sourdough starter, then add 200g wheat flour and mix until combined. Cover with plastic wrap and ferment for 10-12 hours at 25°C.
2
The next day, the preferment is fully fermented. Pour 500g of 25-27°C warm water into the mixing bowl, reserving 20-50ml. Add 400g of the fermented preferment, 400g type 550 wheat flour, 200g whole wheat flour, and 200g type 1150 rye flour.
3
Mix the dough on speed 1 for 5 minutes. Add 20g salt, increase to speed 2, and knead for 8-10 minutes more. The dough should pull away from the bowl sides but remain relatively soft. Test by gently stretching a small piece; it should extend smoothly without tearing.
4
Place the dough in a bowl lightly rubbed with olive oil, cover, and let rest for 2 hours at 25°C. After 1 hour, perform a stretch and fold: gently pull the dough up from the edges, stretch it slightly, and fold it over the center. Rest for another hour.
5
After the 2-hour fermentation, dust the work surface with rye or wheat flour. Turn out the dough and divide into two pieces of about 750g each. Pre-shape into rounds by pulling the dough from the outside toward the center to create tension. Cover with a cloth and rest for 20 minutes.
6
Place the first dough ball on a floured surface, repeat the stretch-and-fold motion to build surface tension. Gently transfer to a basket or cloth-lined bowl dusted with rye flour, seam-side up. Cover with cloth.
7
For the second dough, gently press it flat, fold in half, then fold in half again so the ends meet in the middle. Use your fingers to create a tight seam down the center. Place in a floured cloth, cover, and set aside.
8
Allow the shaped dough to proof for 1-2 hours depending on temperature. Place a bowl of hot water in the oven to maintain humidity and prevent drying. The dough is ready when a gentle poke springs back slowly.
9
Preheat the oven to 230°C. For the round loaf: dust with flour, carefully turn onto a baking sheet. Score with a serrated knife or razor blade. Place in the oven with a lava rock–filled baking sheet on the bottom rack; add a splash of water for steam.
10
For the oval loaf: carefully transfer onto parchment paper into a preheated 230°C cast-iron pot. Score in a sunburst pattern or as desired. Cover with the pot lid and bake for about 25 minutes at 230°C.
11
After 25 minutes, remove the pot lid (and the steam from the baking sheet below). Reduce the oven temperature to 210-190°C depending on the desired browning, and continue baking for 20-25 minutes until deep brown.
12
The oval loaf likewise bakes for 20-25 minutes at 230°C, then remove the lid and parchment, reduce to 210°C, and bake for another 25 minutes.
13
Remove the bread from the oven and let cool completely before slicing. The finished loaves should have a crispy crust, moist fine crumb, and mild acidity.
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