Combine predough ingredients, incubate 1 hour at room temperature and further 72 hours (3 days)
at the refrigderator (6°C / 42°F)
Combine Sourdough ingredients, incubate 20 hours at (20-22°C / 68-72°F)
Slow for 5 minutes, fast for 8 minutes (detaches from the bottom completely); for hand kneading 2-3 times longer
1 hour (24°C / 75°F), after 30 minutes stretch and fold
40 minutes (24°C / 75°F)
several times across the longitudinal axis
30 - 40 minutes, 230°C (440°F) degreasing to 190°C (370°F), seam side down,
directly after baking spread/spray with water
strong (1.5 cups), release after 8 minutes
Preparation and Baking
Combine the yeasted predough ingredients in a medium bowl and mix them until the water and flour is mixed completely (no kneading).
Cover the bowl with cling foil or a plate and incubate the predough first for 1h at room temperature and than 72 hours (3 days) in the
refrigerator (lower shelf; 6°C / 43°F).
After the three day fermentation the predough have risen significantly and smell fruity-aromatic.
Yeasted predough before fermentation
Yeasted predough after 72h fermentation.
No action. Predough still in the refridgerator.
Mix the sourdough ingredients in a small bowl. Cover the bowl with cling foil or a plate and incubate the sourdough for 20 hours
at room temperature (22-24°C / 71-75°F). The sourdough will smell mild-sour and shows a lot of small bubbles.
Sourdough before fermentation
Sourdough after 20h fermentation.
Day 4 (Baking Day)
For the main dough, mix the predough, sourdough and all other ingredients in a big bowl (kitchen machine bowl) and knead for 5 minutes
at the lowest step and 8 minutes at the second step of your kitchen machine. If you are kneading by hand, the time increases around
factor 2 - 3. The ready dough detaches from the bottom completely and looks soft. The gluten skeleton has formed.
Cover the bowl with a plate or cling foil and incubate for 1 hour at 24°C (75°F; bulk fermentation).
After 30 minutes stretch and fold the dough.
Following bulk fermentation knead the dough short on a lightly-floured workbench to exhale the fermentation gases. Shape the dough in a
ball first and form the loaf oval by stretch one site to the opposite site (see video).
Score the loaf with a sharp blade like a scalpel, razor blade or bakers blade several times across the
longitudinal axis (2 cm deep, see picture right).
Place the loaf seam side down on a baking tray covered with parchment paper. Cover the loaf with a big bowl/box or put the baking tray
in your not heated oven and incubate for 40 minutes. If you turn on the oven light, it will develop the perfect temperature for dough
rising (final fermentation).
Preheat the oven to 230°C (440°F). Be sure your bread is not in the oven!
When ready to bake, spread or spray water over the loaf and slide the baking tray with the loaf in the oven, fill the oven with steam
After 8 minutes lower the oven temperature to 190°C (370°F) and open the oven door for a few seconds to let the steam escape.
Bake for another 30 - 40 minutes until the crust is nicely brown.
Take the bread out and spray water over the loaf, so you will get a shiny crust.