Farmers Bread


Video tutorial
Farmers Bread

Rye Sourdough

100g (3.5oz) Medium white rye flour (or whole grain rye flour)
100g (3.5oz) Water
7g (0.3oz) Sourdough starter

Yeasted Predough (Poolish)

150g (5.3oz) Wheat flour type 85 (or whole grain wheat flour)
150g (5.3oz) Water

Main Dough

Rye sourdough
Yeasted predough
260g (9.2oz) Wheat flour „Bread“
90g (3.2oz) Water
1 Teaspoon Dry yeast
10g (0.4oz) Honey
10g (0.4oz) Salt

Overview

Sourdough &
Yeasted Predough
Combine ingredients for rye Sourdough and yeasted predough in separate bowls, incubate 18 – 24 hours at room temperature
(22-24°C / 71-75°F)
Kneading Slow for 7 minutes, fast for 3 minutes (light sticky, medium-strength)
for hand kneading 3 times longer
Bulk Fermentation 1 hour (24°C / 75°F)
Shaping round
Final Fermentation 1h (24°C / 75°F)
Scoring several cuts at an acute angle
Scoring Farmers Bread
Baking 45min, 250°C (470°F) degreasing to 210°C (410°F), with steam, seam side down


Preparation and Baking

One day before baking

Combine the sourdough ingredients in a small bowl and mix them until you get a smooth paste. Cover the bowl with cling foil or a plate and incubate the sourdough for 18 to 24 hours at room temperature (22-24°C / 71-75°F).


Combine the ingredients for the yeasted predough and mix them until the flour have soaked all of the water. Cover the bowl with cling foil or a plate and incubate for 18 to 24 hours at room temperature (22-24°C / 71-75°F).


Sourdough Sourdough after 20h
Sourdough before fermentation Sourdough after 20 hour fermentation
Yeasted Predough Yeasted Predough after 20h
Yeasted Predough before fermentation Yeasted Predough after 20 hour fermentation

Baking day

Add together all ingredients for the main dough with the Sourdough and yeasted predough. Knead the main dough for 7 minutes at the lowest step and 3 minutes at the second step of your kitchen machine. If you are kneading by hand, the time increases around factor 3. The ready dough is a little bit sticky. Please avoid any additional adding of flour!
Cover the bowl with a plate or cling foil and incubate for 1 hour at 24°C (75°F). (bulk fermentation)


Bulk fermentation Bulk fermentation
Start bulk fermentation After 1 hour bulk fermentation

Following bulk fermentation knead the dough shortly on a floured surface to exhale the fermentation gases. Shape the dough round and place the loaf seam side up in a well-floured round proofing basket, cover loosely with a tea towel so air does not dry the skin of the dough and let it rest for 1 hour (24°C / 75°F; final fermentation).


Final fermentation Final fermentation
Start Final fermentation After 1 hour Final fermentation

Preheat the oven to 250°C (470°F).
When ready to bake, turn over the loaf to a baking tray covered with parchment paper or on a semolina-dusted baker’s peel if using a baking stone. Now the loaf is right side up and the seams is on the bottom. Score the loaf with a sharp blade, slash quickly and confidently.


Scoring Scoring pattern
Scoring Scoring pattern

Slide the baking tray with the loaf in the oven and fill the oven with steam.
After 10 minutes lower the oven temperature to 200°C (392°F) and open the oven door for a few seconds to let the steam escape. Bake for another 30-35 minutes until the crust is nicely brown.


Let the bread cool uncovered on a cooling rack grid.




Time is Taste!