- Prep time: 25 minutes + 5 hours 15 minutes proofing
- Cook time: 40 minutes + 8 hours to cool
- Servings: 1 loaf
- Difficulty: medium
- Course: baking
- Cookware: scale, oval proofing basket, KitchenAid planetary food processor
- Cuisine: German
Ingredients
- 100 g rye sourdough
- 210 g rye flour
- 110 g premium wheat flour
- 200 g water
- 12 g sugar or honey
- 10 g salt
- 6 g cumin
- 5 g ground fennel seeds
- 5 g anise and ginger
Cooking method
STEP 1
Place sourdough, water, flour and other ingredients in a bowl. Knead the dough with a mixer for about 7 minutes or with your hands until the consistency is like plasticine. Long kneading of rye dough improves the crumb pattern.
STEP 2
Put the dough in a plastic container, greased with neutral oil. Cover the container and leave the dough to rise for 2-2.5 hours. Make “stretch and fold” twice during this time with an interval of 45 minutes. At the end of this step the dough should be more puff and have some bubbles.
STEP 3
Sprinkle the work surface with flour. Pour out the dough and form into a loaf. Sprinkle the proofing basket with starch. Transfer the dough to a basket, cover with foil and leave the dough to rest at room temperature for about 3 hours.
STEP 4
Preheat the oven to 250C. Place the bread pan in the oven and heat up. Turn the bread ready for baking out of the basket onto a sheet of baking paper. Carefully transfer the dough to the hot mold and cover with the lid.
Bake bread for 20 minutes at 250C. Then open the lid and bake the bread for another 20 minutes at 210C. Remove the baked bread and leave to cool on a rack. Wrap the bread in a linen towel and let it rest for 8 hours.
My tips and tricks:
Create your own flavor of Berlin! Don’t be afraid to experiment with a set of spices for this bread: choose the ones you like and boldly bake this bread with them!
- 100 g rye sourdough
- 210 g rye flour
- 110 g premium wheat flour
- 200 g water
- 12 g sugar or honey
- 10 g salt
- 6 g cumin
- 5 g ground fennel seeds
- 5 g anise and ginger
- Place sourdough, water, flour and other ingredients in a bowl. Knead the dough with a mixer for about 7 minutes or with your hands until the consistency is like plasticine. Long kneading of rye dough improves the crumb pattern.
- Put the dough in a plastic container, greased with neutral oil. Cover the container and leave the dough to rise for 2-2.5 hours. Make “stretch and fold” twice during this time with an interval of 45 minutes. At the end of this step the dough should be more puff and have some bubbles.
- Sprinkle the work surface with flour. Pour out the dough and form into a loaf. Sprinkle the proofing basket with starch. Transfer the dough to a basket, cover with foil and leave the dough to rest at room temperature for about 3 hours.
- Preheat the oven to 250C. Place the bread pan in the oven and heat up. Turn the bread ready for baking out of the basket onto a sheet of baking paper. Carefully transfer the dough to the hot mold and cover with the lid. Bake bread for 20 minutes at 250C. Then open the lid and bake the bread for another 20 minutes at 210C. Remove the baked bread and leave to cool on a rack. Wrap the bread in a linen towel and let it rest for 8 hours.