Finding recipes for the 37. Bread Baking Day was an easy task for me – it was much harder to make a decision what I want to bake because the topic “Bread with preferment/sponge” is really my kind of bread making. Nearly all breads and pastry I bake are made with one or more preferment.  One very delicious is JT’s Rustic bread with three preferments. It use three diffrent Preferments: Poolish, Biga, Sourdough. And this three diffrent preferments create an incredible tasty bread.

For my entry for BBD I planed something similar. Poolish, sourdough and Pâte fermentée make this bread very aromatic. With a nutty taste of whole wheat and the complex flavours of the preferments with a mild acidity in the background. The bread has a fine crumb and a thick crisp crust.

To get a nice crisp crust I used the convection modus of my oven and opend the door slightly ajar, so that the steam can escape and the cust becomes crisp.

Engelskirchener Landbrot

Poolish

• 150g flour Type 550
• 150g water
• 0,5g fresh yeast

Sourdough

• 150g wheat, freshly milled
• 150g Water
• 15g Sourdough-Starter

Pâte fermentée

• 125 g flour Type 550
• 85g Water
• 1g fresh yeast
• 2 g Salt

Dough

• Poolish
• Sourdough
• Pâte Fermentée
• 575g wheat, freshly milled
• 315g Water
• 10g diastatic Malt
• 5g fresh yeast
• 18g Salt

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Mix the ingredients for the sourdough and for the poolish and ferment both preferments for 12 hours at 25°C.

The next day mix the ingredients for the dough and rest it for 20 min (Autolysis).

Now  knead 3 min ad the slowest speed and 5 min ad higher speed until medium gluten development. Ferment for 1 hour

After fermenting divide the dough into two equal parts. Preshape into a bowl. Rest for 15 min. Then form in them to round breads and place in brotforms seam side up. Proof for 90 min.

In the meantime heat baking stone in the oven to 250°C.

Bake the loaves on the hot stone for about 45 min with steam. For the last 10 min open the oven door ajar and switch to convection mode to get a crisp crust.

I sent this bread to Yeastspotting, Susans weekly showcase of yeast baked goods.

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