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Authentic German Bread (Bauernbrot)

"Here is a splendid recipe for real German Sourdough Bread. This bread tastes almost exactly like the bread we buy lower back domestic in Bavaria, Germany. There, to at the present time, they bake their bread in a very antique stone oven inside the middle of a small village, once every 2 weeks. They bake a whole bunch immediately, after which you can buy it and freeze extras until the next baking day. It's the satisfactory German bread I recognise!"

Ingredients :

1 1/2 oz. Compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
four cups all-reason flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups heat water

Instructions :

Prep : 3H	Cook : 20M	Ready in : P2D

First, make the sourdough starter. Crumble the yeast into a huge bowl. Whisk in 1 quart of warm water and a pair of tablespoons of sugar until dissolved. The water have to be just slightly warmer than frame temperature. Gradually whisk in 4 cups of flour, persevering with to combine until all lumps are long past. Cover with a dish towel, and allow sit down for 24 hours at room temperature.
After 24 hours, stir well, cover, and allow stand every other 24 hours. It can be a thin, light-coloured sourdough that's then prepared to apply.
In a large bowl, stir together the rye flour, 4 cups of all-reason flour, salt and sugar. Mix within the sourdough starter the usage of a wood spoon, then stir in 2 cups of warm water. I switch the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can not handle the heavy dough and I begin the use of my arms by turning the dough out onto a floured surface. A easy countertop works excellent. Knead the dough, adding a few tablespoons of water at a time if it's far too stiff. Fold the dough over, pull it aside, some thing you can do to get it kneaded up suitable. Total kneading time ought to be 15 to 20 minutes to get a clean dough. Place the dough in a big bowl, cowl, and permit upward push till doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and returned onto a floured floor. Knead for about 5 mins. This is vital to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and allow upward thrust for approximately 1 hour, or till your finger leaves an affect when you poke the bread lightly.
Preheat the oven to 425 ranges F (220 stages C). Bake the bread for approximately 45 mins for 2 loaves, 1 1/2 hours in case you made one huge loaf. Don't fear if the crust is darkish. The bread can be scrumptious and so will the crust. Cool completely before reducing. I continually freeze half.

Notes :

If you need to make more starter for the next time, actually add 2 cups of all-purpose flour and a couple of cups water to the sourdough starter on the second one day, and whisk clean. Then permit stand at room temperature for 24 hours earlier than subsequent use. Use half of, and store the other half of for the following time. Let stand for 24 hours, stirring as soon as earlier than the use of. If freezing, use inside 2 weeks.
Humidity and warmth play a big function in making this bread. It may not paintings nicely if it is to humid and hot outside. In this example I propose that you make the bread starting at 5am.

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