I’m tempted to call this bread a fast bread. It “just” takes 8.5 hours from mixing the sourdoughs to pulling the baked loaves from the oven. So if you (like me) decided at 8 am to bake bread you can serve the already cooled loaf for supper. This is possible because of the short time needed for ripening of the sweet starter and of the “Berliner Kurzsauer”.
The Berliner Kurzsauer is a rye sourdough and was invented by Pelshenke and Schulz in 1942. It is kept at high temperature (ideally 35°C) which promotes the activity of homofermenting lactobacteria (homofermeters are that kind of lactobacteria which produce only lactic acid). It yields a aromatic, mild tasting sourdough. The only backdraw is the fact, that the yeasts in this sourdough will not develop well and so I combined it with a strong sweet starter and a bit of commercial yeast.
As the sweet starter as well as the Kurzsauer ferments at high temperature the dough has to be mixed with cold water to prevent it from getting overly warm. A to high dough temperature would lead to weak gluten network, uncontrolled yeast activity and a fast aging dough. Cold water is right cure for this problem and so I placed a pitcher with water in the fridge when I started the two starters.
About the bread I can say that even it is “fastly” made it provides a delicious, well balanced flavour with all of the complex notes from both mild sourdoughs. The crust is crisp and the crumb as tender and soft as one can dream due to a good portion of butter (similar to the Westfälischen Bauerstuten).
Wheat and Rye Bread 80/20
yields 2 Breads of 800g each
- 40g Sourdough
- 200g rye flour Type 1150
- 200g Water
- 120g Sweet Starter
- 120g flour Type 550
- 60g Water
- Sweet Starter
- Berliner Kurzsauer
- 600g flour Type 550
- 325g cold Water (8°C)
- 50g Butter
- 20g inactive Malz
- 20g Salt
- 10g fresh yeast
Mix the ingredients of the Berliner Kurzsauer and let it rise for 4 hour at 30°C (alternative 3 hours at 35°C).
Mix the ingredients of the sweet starter and let it rise until the volume doubled (about 3 hours) at 30°C.
Now knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise for 1.5 hours
Divide the dough into two parts and form to two oval breads. Place in two floured proofing baskets.
Proof for 1.5 hours.
In the meantime heat the baking stone at 250°C .
Place the loaves on peels and slash lengthwise (make some shorter, decorative slashes if desired). Place the breads in the oven with steam. Turn the temperature back to 190°C after 10 min and bake the bread for another 40 min .