The “Oberländer” Bread is a bread with tradition and stormy history: In 1829 the city council of cologne fixed the price for bread. The Bakers did not agree and so the bakers strike started. To get bread for the city, the council ordered bread in the region upriver, the so called “Oberland”. As this region has poor soil, the bread is baked with lots of rye there. This yields a bread with long shelf life and so it could be easily transported down the rhine to cologne. The cologne inhabitants liked the bread very much and even after the strike was ended they insisted on getting their beloved “Oberländer”. And so this bread is baked in cologne until today.
The characteristic shine of the crust is due to a glaze made of starch and water. Another characteristic trait of this bread are the tree slashes across the loaf. It is a mild rye bread with a fine crumb and a long shelf life. It pairs well with both hearty and sweet. And so it is both a beautiful bread for the regionalen Bread series and a good gift for someone who just moved to cologne.
yields 2 breads of 750g
- 250g rye flour Type 1150
- 250g Water
- 25g sourdough
- 350g rye flour Type 1150
- 400g flour Type 550
- 440g Water
- 20g Salt
- 10g fresh yeast
- 2g starch
- 100g Water
In the evening mix water, flour and starter for the sourdough and ferment for about 13 –16 hours at 25°C.
Mix all ingredients for the dough and mix well (about 3-5 min at low speed).
Ferment for 120 min.
Form in two oval breads and place in proofing basket seam side up.
Proof for about 90 min.
For glazing cook starch with water and let cool to room temperature.
In the meantime heat the baking stone at 250°C.
Glaze the bread, slash it three times and place it in the oven. Bake at 250°C, insert steam after 30 seconds. Remove the steam after 10 min and reduce the temperaure to 180°C. Bake for another 45 min. Glaze the bread again immediately after taking it from the oven.